With a little help from our butchers, slow and steady wins the weeknight dinner race; just set it and forget it for juicy, melt-in-your-mouth roasts. Best of all, with two ways to repurpose any extra meat, leftovers don’t have to feel like, well, leftovers.
Use the leftover chicken from the Spatchcock Chicken with Roasted Grapes and Squash to make either a Fresh Fall Chopped Salad or Autumn Pot Pie Galette.
Use the leftover porchetta from the Porchetta Style Pork Shoulder Roast Dinner to make either a Porchetta Piadina or Porchetta & Pinto Chowder.
Use the leftover brisket from the Brisket Pot Roast with Texas-Style Dry Rub to make either a Brisket Torta with Almond Chimichurri or Italian Brisket Ragu.