Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup low sodium beef broth
  • 1/4 cup soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp ground ginger
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 3 cups long-grain white rice, uncooked
  • 2 tbsp butter
  • 3 stalks green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sear the beef cubes in batches until they develop a dark, mahogany-colored crust. Transfer the beef and all juices into the slow cooker.
  2. Add the diced onion, minced garlic, salt, and pepper to the pot. Pour in the beef broth, soy sauce, brown sugar, Worcestershire sauce, and ginger. Stir gently to combine.
  3. Set the slow cooker to LOW for 8 hours (or HIGH for 4 hours). The beef is done when it yields easily to a fork and the liquid has reduced.
  4. Whisk the cornstarch and water together to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
  5. Cook the rice according to package instructions. Stir in 2 tbsp of butter. Spoon a generous portion of rice into bowls and top with the saucy beef, sliced green onions, and toasted sesame seeds.