Teriyaki Braised Chuck Roast

Slice the chuck roast into roughly 2‑inch chunks. Drizzle the pieces with extra virgin olive oil and coat them generously with SPG rub.

Heat a large skillet over medium heat, spray lightly with avocado oil, and sear the seasoned beef chunks on all sides until a deep crust forms, about 3‑4 minutes per side. Remove the skillet from heat.

In a crockpot, combine sesame teriyaki sauce, beef bone broth, soy sauce, honey, rice vinegar, crushed red pepper flakes, fresh minced garlic, and sliced green onion whites to create the braising liquid. Add the seared beef pieces along with any drippings, cover, and set the crockpot to high for 4‑6 hours, or until the meat is fall‑apart tender.

While the roast braises, prepare the stir‑fry vegetables: heat a wok or large skillet over medium‑high heat, add beef tallow, then add the sliced red onion, red, yellow, and orange bell peppers, and the frozen broccoli (bag). Sprinkle with a little SPG rub and sauté for 7‑10 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Cook jasmine rice according to package instructions, using bone broth instead of water for extra flavor. To serve, place a bed of the fragrant rice on each plate, top with the braised chuck roast, then add the sautéed vegetables. Garnish with sesame seeds and sliced green onions, and enjoy.