Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch chunks
  • 1 tbsp vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Heat a skillet over medium-high heat with a splash of oil. Pat the beef chunks dry with a paper towel and brown the beef in batches until every side is deeply caramelized. Transfer the seared beef to the slow cooker.
  2. In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Pour the mixture over the beef in the slow cooker, stirring gently to ensure every piece is coated.
  3. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is tender and yields easily to a fork.
  4. Carefully pour the liquid from the slow cooker into a small saucepan and bring to a simmer over medium heat.
  5. Mix cornstarch with 1 tbsp cold water to create a slurry. Stir the slurry into the simmering sauce and whisk constantly for 2–3 minutes until the sauce becomes thick and glossy. Pour the thickened glaze back over the beef before serving.