Ingredients:

  • 2 lbs (900g) beef chuck roast, trimmed of excess fat
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1 inch (2.5cm) ginger, peeled and grated (about 1 tablespoon)
  • 1/2 cup (120ml) soy sauce (low-sodium preferred)
  • 1/4 cup (60ml) brown sugar, packed
  • 2 tablespoons (30ml) sesame oil
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) gochujang (Korean chili paste - optional, for heat)
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 tablespoon (7.5ml) cornstarch
  • 2 tablespoons cold water
  • Sesame seeds (optional)
  • Sliced green onions (optional)
  • Shredded carrots (optional)
  • Extra gochujang (optional)

Instructions:

  1. Trim excess fat from the chuck roast and cut into large 2-3 inch chunks.
  2. Place the sliced onions in the bottom of the slow cooker. Top with the beef chunks.
  3. In a separate bowl, whisk together the garlic, ginger, soy sauce, brown sugar, sesame oil, rice vinegar, gochujang (if using), and black pepper.
  4. Pour the sauce evenly over the beef and onions in the slow cooker.
  5. Cover and cook on low for 4-8 hours, or on high for 2-4 hours, or until the beef is fork-tender and easily shreds.
  6. Once cooked, remove the beef from the slow cooker and shred it using two forks.
  7. Skim any excess fat from the sauce in the slow cooker. Stir in the cornstarch slurry and cook on high for 10-15 minutes, or until the sauce has thickened to your desired consistency.
  8. Return the shredded beef to the slow cooker and toss to coat in the thickened sauce.
  9. Garnish with sesame seeds, sliced green onions, and shredded carrots (optional). Serve hot over rice, noodles, or your favorite base.