Description
A tender and flavorful slow-cooked beef dish with sweet and savory notes, perfect for busy days.
Ingredients
- 3-4 lb chuck roast, trimmed of excess fat
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon black pepper
- 1 medium onion, thinly sliced
- 4 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
- Optional: Kimchi, for serving
- 2 tablespoons cornstarch (optional, for thickening sauce)
- 2 tablespoons cold water (optional, for thickening sauce)
Instructions
- Trim excess fat from the chuck roast. In a large bowl or the slow cooker, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and black pepper. Add sliced onion to the sauce.
- Place the chuck roast on top of the onion and sauce, ensuring it’s mostly submerged. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Remove the beef and shred it using two forks.
- For the optional thickening, whisk together cornstarch and cold water and stir into the sauce, cooking on high for 15-20 minutes, or reduce on the stovetop for 15-20 minutes.
- Return the shredded beef to the slow cooker and stir to coat in the sauce. Let it simmer for 10-15 minutes.
- Serve over cooked rice, garnishing with green onions and sesame seeds. Optionally, serve with kimchi.
Notes
Make sure to trim the fat from the roast to avoid greasy sauce. Adjust spice levels to your preference.