Ingredients:

  • 3 lb beef chuck roast, cut into 3 large chunks
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp sriracha
  • 1 cup beef broth

Instructions:

  1. Pat the beef chunks completely dry with paper towels. Season generously with salt and pepper.
  2. Heat oil in a skillet over medium-high heat until shimmering. Sear each side of the beef for 3–5 minutes until a deep mahogany crust forms. Remove beef and set aside.
  3. Pre-heat oven to 300°F (150°C) for Dutch Oven method or prepare a slow cooker.
  4. Place seared beef in the Dutch oven or slow cooker ceramic insert.
  5. Whisk together low-sodium soy sauce, brown sugar, hoisin sauce, rice vinegar, toasted sesame oil, minced garlic, grated ginger, sriracha, and beef broth in a bowl and pour over the beef.
  6. Cover with a tight-fitting lid. Cook in the oven for 3–4 hours or on LOW in the slow cooker for 8 hours, until the beef yields easily to a fork.
  7. Remove the beef carefully to a platter and tent with foil.
  8. Strain the cooking liquid into a saucepan. Simmer over medium-high heat for 8–10 minutes until the sauce reduces by one-third and becomes glossy.
  9. Pour the concentrated glaze back over the shredded beef.