Ingredients
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3 to 4 lb beef chuck roast
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1/2 cup soy sauce
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1/4 cup hoisin sauce
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2 tablespoons brown sugar
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2 tablespoons rice vinegar
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1 tablespoon sesame oil
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4 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 teaspoon black pepper
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1/2 teaspoon red pepper flakes (optional)
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3 green onions, thinly sliced (for garnish)
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1 tablespoon sesame seeds (for garnish)
Instructions
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In a mixing bowl, whisk together soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes (optional).
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Place the chuck roast in a slow cooker or roasting pan.
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Pour the marinade over the beef, coating it completely.
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Cover and cook on low in a slow cooker for 6–8 hours, or in the oven at 300°F (150°C) for 3–4 hours.
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Remove roast once tender, and let it rest for 10 minutes.
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Slice or shred the meat.
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Garnish with green onions and sesame seeds before serving.
Notes
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Adjust sweetness or spice level by changing brown sugar or pepper flakes.
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Store leftovers in an airtight container; they reheat well and can be frozen.
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Serve with rice, noodles, or in wraps for variety.
- Prep Time: 15 minutes
- Cook Time: 3.5 hours (oven)