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Ingredients: iii lbs boneless beef brusk ribs 4 dried shiitake mushrooms, rehydrated every bit good sliced 4 cloves garlic, sliced 1 pound butternut squash, peeled, de-seeded every bit good cubed 2 onions, halved every bit good sliced 2 light-green onions, cutting into 2 inch pieces 2 carrots, cutting into 1 inch long chunks for the sauce: 1/2 loving loving cup soy sauce 1/2 loving loving cup mirin 1 tablespoon nighttime soy sauce 1 tablespoon gochujang* (optional) 2 tablespoons nighttime chocolate-brown sugar 1 teaspoon sesame oil Directions: In a small-scale bowl, whisk together the sauce ingredients. Set aside. Bring a large pot of body of water to boil. Add the ribs every bit good boil 10 minutes to return off the fat. Use tongs to fish out the meat. Place inward a 4 quart oval dull cooker (I used this one ). Top alongside the remaining ingredients. Pour the sauce over top. Cover every bit good position upward on low 8 hours or until the beef is falling apart t

Ingredients: 1 small-scale butternut squash, cubed coarsely chopped  leftover pot roast alongside sauce (roughly 4 cups) two lb Yukon Gold potatoes, cubed two tablespoons butter 1 bunch light-green onion, chopped 1/4 loving loving cup whole milk Directions: Preheat oven to 350. Boil the potatoes until fork-tender. Drain also equally mash inwards light-green onion, butter, also equally milk.  Set aside. Using a steamer pot or a steam basket , steam the shell until tender. Arrange inwards the bottom of a deep-dish pie plate . Set aside. Remove the slices of pot roast also equally cutting them into bite-sized pieces. Stir inwards the pie plate. Add the remaining pot roast sauce also equally bits.  Stir also equally flatten alongside the dorsum of a spoon. Top alongside an fifty-fifty layer of potato. Bake 30-40 minutes or until browned also equally bubbly. My thoughts: I posted a recipe for a pot roast this calendar calendar week that we really loved