Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed of excess fat and cut into large chunks
  • 1/2 cup Low-sodium soy sauce
  • 1/2 cup Brown sugar, packed
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1 tbsp Sesame oil
  • 1 tbsp Rice vinegar
  • 1/2 tsp Crushed red pepper flakes
  • 1/4 tsp Black pepper
  • 2 tbsp Cornstarch
  • 2 tbsp Cold water
  • 1 tbsp Toasted sesame seeds
  • 3 Green onions, thinly sliced

Instructions:

  1. Prep the beef. Trim the 3 lbs (1.36 kg) chuck roast of any thick, hard white fat caps and cut it into 2 inch chunks.
  2. Layer the pot. Place the beef chunks into the bottom of a 6 quart slow cooker in an even layer.
  3. Mix the sauce. Whisk the low sodium soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, red pepper flakes, and black pepper in a small bowl. Note: Whisking separately ensures the sugar isn't just sitting in one spot on the meat.
  4. Coat the meat. Pour the sauce over the beef chunks and toss them slightly to make sure every piece is covered.
  5. Start the braise. Cover the pot and cook on Low for 8 hours (or High for 4 hours) until the beef is fork tender and falling apart.
  6. Create the slurry. In a small bowl, whisk the cornstarch and cold water together until completely smooth.
  7. Thicken the glaze. Stir the slurry into the hot liquid in the slow cooker during the last 30 minutes of cooking.
  8. Shred the beef. Use two forks to pull the beef into bite-sized shreds directly in the pot.
  9. Emulsify the sauce. Toss the shredded beef in the thickened sauce until every strand is dark and glistening.
  10. Garnish and serve. Sprinkle the toasted sesame seeds and sliced green onions over the top before serving.