Ingredients

The following ingredients have 4 Servings
  • 1/2 cup beef broth
  • 1/4 cup reduced sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 2-3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons freshly grated ginger
  • 1 tablespoon Sriracha sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 2.5-3 pound boneless beef chuck roast, cut in half
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • Sesame seeds and green onions for garnish
  • Cooked rice, for serving

Instruction

  • In a medium bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and pepper.
  • Lightly grease a 6-qt slow cooker. Add roast pieces and pour the beef broth mixture over top. Cover and cook on low for 6-8 hours.
  • Remove roast from slow cooker and shred with two forks; set aside.
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir the mixture into the slow cooker until smooth.
  • Return shredded beef to the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  • Serve over hot cooked rice, garnished with green onions and sesame seeds, if desired.