Ingredients

• 3 pounds beef chuck roast
• 1 onion diced
• 4 garlic cloves minced
• 2 tablespoons tomato paste
• 1-2 tablespoons juice of one lime
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon red chili flakes

Instructions

• Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
• Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.  Stir everything together until fully mixed.
• Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
• Place the meat on top of the onion mixture and set cook on low for 7–8 hours. Total cooking time will vary for different roasts. 
• After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them.   (If the meat is still too tough to shred, it needs to be cooked a little longer.  Cook for an additional 30–60 minutes and check it again.)  Stir to mix well with the sauce.  Cover and continue to cook on low for another 30–60 minutes. 
• Before serving stir well again to mix the meat with the sauce.  Taste meat and season with more salt to taste.

INGREDIENTS:

• 5 lb Bone-in ribeye roast
• ¼ cup mix of onion salt, seasoned salt, and garlic powder

INSTRUCTIONS:

1. Mix up 1 tablespoon + 1 teaspoon each of onion salt, seasoned salt, and garlic powder, for a total of 1/4 cup of seasoning mix.
2. Pat the seasoning mix on both ends of the roast as well as the fat side. (The salt may not stick as well on the fat side, but don’t worry about it.)
3. Preheat the oven to 500°F.
4. Set the seasoned roast on a roasting rack, bone-side down and fat-side up. Place the rack in a large roasting pan, and insert your meat thermometer into the middle of the roast.
5. Place the roast into the preheated oven, uncovered, and cook for 5-6 minutes per pound.
6. Then shut the oven off completely, and DO NOT OPEN THE OVEN DOOR FOR TWO HOURS. 
7. After two hours, check the temperature of the meat. If your thermometer reads 135-140°F, it’s done! (If it isn’t quite to temp yet, just put it back in the oven at 375°F until it’s done.)

CREAMY HORSERADISH SAUCE

1. 1 cup heavy cream
2. A pinch of white pepper, or to taste
3. 1 dash Tobasco hot pepper sauce (optional)
4. 3 tablespoons prepared horseradish

DIRECTIONS

1. Whisk the cream in a mixing bowl until it forms stiff peaks.
2. Season with the white pepper, hot sauce, and horseradish.
3. Stir gently until just combined, and serve alongside your delicious prime rib!

Ingredients

• 1 1/2 c . 100% unfiltered apple juice , preferably organic
• 1 1/2 lbs . (or 6 medium) chicken thighs, skinless
• salt and pepper

Instructions

• Heat a deep pan over medium heat.
• Add the juice first and bring to a low boil.
• Add in the chicken and sprinkle the meat with salt and pepper.
• Lower everything to a simmer and cover the pan, cooking for 15 minutes.
• Flip the chicken over.
• Partially cover the pan and cook for another 15 minutes.
• Pop the lid up so that a significant amount of steam can escape, allowing the apple juice to reduce down and thicken (the heat should be high enough that the juice is bubbling softly).
• Cook for another 10-20 minutes until the juice is thick and syrupy, turning the chicken every 10 minutes or so.
• Watch it closely for the last 2-3 minutes, as it can burn quickly.
• Remove from heat once the chicken is cooked through and the juice resembles honey in consistency.