Ingredients

The following ingredients have 5 Servings
  • 2 pounds chuck roast (cut into bite size pieces)
  • 1/2 cup light brown sugar
  • 1/2 cup low sodium soy sauce
  • 6 cloves garlic (minced)
  • 2 teaspoons ginger (minced)
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons Sriracha (or more to taste)
  • 1-2 tablespoons cornstarch
  • green onions. if desired
  • sesame seeds (if desired)

Instruction

  • Add chuck roast to the slow cooker.
  • In a medium bowl mix together all of the sauce ingredients.
  • Pour on top of the chuck roast and stir.
  • Cover and cook for 8 hours on low. (I would not recommend cooking this on high. I have tried and it was pretty tough after cooking on high for 5 hours).
  • When the chuck roast is done mix together 1-2 tablespoons of cornstarch and 1/4 cup of the liquid from the slow cooker in a small bowl. (I usually start with 1 tablespoon, if you want it thicker add an additional tablespoon to 1/4 cup cooking liquid)
  • Pour the mixture back in the slow cooker and cook on high heat for an additional 30 minutes or until the sauce is thickened.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.