Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅓ cup honey
  • ¼ cup low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp rice vinegar
  • ½ tsp ground ginger
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season steak cubes with salt and pepper and sear in batches until a mahogany-colored crust forms on all sides.
  2. Transfer the seared beef cubes to the slow cooker.
  3. In a small bowl, whisk together honey, low-sodium soy sauce, minced garlic, rice vinegar, and ground ginger. Pour the mixture evenly over the beef.
  4. Cover with a tight-fitting lid and set the slow cooker to LOW for 8 hours (or HIGH for 4 hours).
  5. Verify the beef is fork-tender but still holds its cube shape.
  6. Whisk together cornstarch and cold water in a small cup until smooth to create a slurry.
  7. Stir the cornstarch slurry into the slow cooker and increase the heat to HIGH for 15–30 minutes.
  8. Cook until the sauce transforms into a glossy, sticky glaze that clings to the beef.