How to 'Meal Prep'...if you hate Meal Prepping (like I do)

Ingredients

• 2.5 lb Chuck Roast (well‑marbled, bone‑in or boneless)
• 2 tbsp Kosher Salt (for dry‑brining)
• 2 tbsp Olive Oil (for searing)
• 4 cup Beef Broth (low‑sodium)
• 1 large Baguette (cut lengthwise, crusty)
• 1 small Cucumber (thinly sliced)
• 1/4 cup Pickled Carrots (store‑bought or quick‑pickled)
• 1 whole Serrano Pepper (thinly sliced, seeds removed for less heat)
• 1/4 cup Fresh Cilantro (roughly chopped)
• 2 tbsp Kewpie Mayonnaise (Japanese mayo, optional regular mayo)
• 1 tsp Sriracha (adjust to heat preference)
• 1 tsp Hoisin Sauce (sweet‑savory)
• 2 shakes Maggi Seasoning Sauce (about 1/4 tsp total)
• 1 cup Canned Diced Tomatoes (half a standard 14‑oz can)
• 2 large Garlic Cloves (peeled)
• 1 tbsp Chipotle Peppers in Adobo (finely chopped)
• 0.25 cup Medium Onion (roughly diced)
• 1 tsp Dried Oregano (sprinkled)
• 1 leaf Bay Leaf (optional for extra aroma)
• 1 whole Avocado (diced)
• 0.25 cup Red Onion (finely diced for topping)
• 1 whole Lime (cut into wedges)
• 1/4 cup Cotija Cheese (crumbled)
• 2 tbsp Greek Yogurt (or sour cream for topping)
• 4 pieces Tostada Shells (store‑bought corn tostadas)
• 1 clove Garlic (minced for crispy topping)
• 1 tsp Fresh Rosemary (finely minced, plus extra for garnish)
• 8 oz Dried Pappardelle Pasta (or any wide noodle)
• 2 tbsp Butter (unsalted)
• 2 tbsp Parmesan Cheese (shaved for garnish)

Instructions

1. Dry‑brine the Chuck Roast

   Remove the chuck roast from packaging, pat dry, and sprinkle 2 tbsp kosher salt evenly over all sides. Place on a plate and refrigerate uncovered for at least 30 minutes (or overnight for deeper flavor).

   Time: PT5M

2. Sear the Roast

   Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat. When shimmering, add the salted roast and sear 3‑4 minutes per side until deep brown.

   Time: PT5M

   Temperature: medium‑high

3. Braise the Beef

   Add 4 cups beef broth to the pot, scraping up browned bits. Bring to a gentle boil, then cover and transfer the Dutch oven to a pre‑heated 300°F oven. Braise for 5‑7 hours, until the meat falls apart easily.

   Time: PT6H

   Temperature: 300°F

4. Shred and Store

   Remove the roast, let cool 5 minutes, then shred with two forks. Transfer shredded beef to an airtight container. Reserve the braising broth for later use.

   Time: PT10M

5. Prepare Bon Me Sandwich Sauce

   In a small bowl combine 1 tsp sriracha, 1 tsp hoisin sauce, and 2 shakes of Maggi seasoning. Stir until smooth.

   Time: PT5M

6. Assemble Bon Me Sandwich

   Slice the baguette lengthwise, spread a thin layer of Kewpie mayo on both sides. Layer cucumber slices, shredded beef, cilantro, pickled carrots, and sliced serrano pepper. Drizzle the sauce from step 5 over the beef and close the sandwich.

   Time: PT5M

7. Blend Beef Tinga Sauce

   Add 1 cup diced tomatoes, 2 garlic cloves, 1 tbsp chipotle‑adobo, 0.25 cup diced onion, 1 tsp dried oregano, and a pinch of salt to the blender. Blend until smooth.

   Time: PT5M

8. Cook Beef Tinga

   Heat a skillet over medium heat, add a splash of oil and a bay leaf. Add the blended sauce, simmer 5 minutes, then stir in the shredded beef. Cook, stirring occasionally, for 10 minutes until the flavors meld.

   Time: PT15M

   Temperature: medium

9. Assemble Tostadas

   Spread 1 tbsp Greek yogurt on each tostada shell. Top with a generous spoonful of beef tinga, then add diced avocado, red onion, crumbled cotija, cilantro, and a squeeze of lime.

   Time: PT5M

10. Make Garlic‑Rosemary Mix

    Mince 1 clove garlic and 1 tsp fresh rosemary together.

    Time: PT5M

11. Prepare Simple Tomato Pasta Sauce

    In a saucepan, melt 2 tbsp butter over medium heat, add 0.25 cup diced onion and sauté 3 minutes. Add the remaining half‑can diced tomatoes, a pinch of salt, and simmer 30 minutes, stirring occasionally.

    Time: PT40M

    Temperature: medium

12. Crisp Beef Topping

    In a clean skillet over medium‑low heat, add a drizzle of oil, then the garlic‑rosemary mixture from step 10. Add shredded beef, spreading it thinly. Cook, stirring occasionally, until the fat renders and the beef becomes golden and crispy, about 10 minutes.

    Time: PT10M

    Temperature: medium‑low

13. Combine Pasta and Sauce

    Cook pappardelle according to package directions (about 8‑10 minutes). Drain, return to pot, add the tomato sauce from step 11, and toss to coat. Plate, top with the crispy beef from step 12, shave Parmesan, and garnish with extra rosemary.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

38 g

Carbohydrates

55 g

Fat

28 g

Fiber

6 g

Ingredient Substitutions

• Instead of Chuck Roast: Beef short ribs, Beef brisket
• Instead of Kosher Salt: Sea salt
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Beef Broth: Water + bouillon cube, Chicken broth
• Instead of Baguette: Ciabatta roll, French roll
• Instead of Cucumber: Jicama
• Instead of Pickled Carrots: Shredded radish
• Instead of Serrano Pepper: Jalapeño, Thai bird chili
• Instead of Fresh Cilantro: Thai basil
• Instead of Kewpie Mayonnaise: Regular mayo
• Instead of Sriracha: Chili garlic sauce
• Instead of Hoisin Sauce: Plum sauce
• Instead of Maggi Seasoning Sauce: Soy sauce (light)
• Instead of Canned Diced Tomatoes: Fresh diced tomatoes
• Instead of Garlic Cloves: Garlic powder (1/2 tsp)
• Instead of Chipotle Peppers in Adobo: Chipotle powder (1 tsp)
• Instead of Medium Onion: Yellow onion
• Instead of Dried Oregano: Mexican oregano
• Instead of Avocado: Guacamole
• Instead of Red Onion: white onion
• Instead of Lime: lemon
• Instead of Cotija Cheese: Feta
• Instead of Greek Yogurt: Sour cream
• Instead of Tostada Shells: Corn tortillas (fried)
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Fresh Rosemary: Thyme
• Instead of Dried Pappardelle Pasta: Fettuccine, Tagliatelle
• Instead of Butter: Olive oil
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• 5.5‑Quart Dutch Oven
• Oven
• Stovetop Skillet
• Blender
• Cutting Board
• Chef’s Knife
• Tongs
• Measuring Cups and Spoons
• Mixing Bowls
• Serving Plates

Critical Steps — Do Not Skip

• Dry‑brining the chuck roast
• Searing to develop a deep crust
• Low‑and‑slow braising at 300°F for 5‑7 hours
• Shredding the meat while still warm
• Crisping the shredded beef for the pasta topping

Chef Tips from the Video

• Dry‑brining with salt creates a flavorful crust and helps the meat retain moisture.
• Use the reserved braising broth as a base for soups or to thin sauces later.
• For extra crunch on the sandwich, toast the baguette lightly after assembling.

Troubleshooting

Storage

Refrigerator: Store shredded beef and broth in airtight containers for up to 4 days.

Freezer: Freeze portions of beef and broth in zip‑top bags for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Dry‑brine the roast the night before to save time on Sunday.
• Braise the beef in a larger batch and freeze portions for future weeks.
• Prepare the pickled carrots and sauce mixes ahead and store in the fridge.

Frequently Asked Questions