Ingredients

The following ingredients have 4 Servings
  • 3/4 cup reduced-sodium beef broth (divided)
  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup brown sugar (packed)
  • 5 cloves garlic (minced)
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons freshly grated ginger
  • 1-2 tablespoons Gochujang*
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 3-4 pound boneless beef chuck roast (cut into 1-inch cubes)
  • 1-2 tablespoons cornstarch (depending on desired sauce thickness)

Instruction

  • In a medium bowl, whisk together 1/2 cup beef broth and next 9 ingredients (up to roast).
  • Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.
  • Pour sauce over cubed meat.
  • Cover and cook on low heat for 6-8 hours.
  • In a small bowl, whisk together cornstarch and remaining 1/4 cup broth.
  • Stir cornstarch mixture into the slow cooker.
  • Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.