The beef roast has a smokiness that enhances the flavor of this sweet and spicy salad. Plus, you'll have enough extra meat for at least 2 more meals (see related recipes at left). Storage tip: To store the remaining beef, let the roast cool to room temperature, wrap tightly in aluminum foil or plastic wrap and refrigerate for up to 3 days. For the most succulent and tender results, do not slice the chilled beef until ready to serve. To slice, use a chef's knife or other large, sharp knife and thinly slice across the grain.
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