Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch chunks
  • 2 tbsp vegetable oil
  • 1/4 cup soy sauce
  • 2 tbsp dark soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp Szechuan peppercorns, toasted and coarsely crushed
  • 2 cups beef broth
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 lb carrots, peeled and cut into thick 2-inch chunks
  • 3 scallions, sliced

Instructions:

  1. Pat the beef chunks completely dry with paper towels. Note: Wet meat won't brown, it just steams.
  2. Heat the vegetable oil in your skillet over medium high heat until it shimmers.
  3. Sear the beef in batches until a deep brown, mahogany crust forms on all sides. Transfer the meat to the slow cooker.
  4. Use the leftover beef fat in the skillet to sauté the minced garlic and grated ginger. Cook for 60 seconds until fragrant and pungent.
  5. Pour the garlic and ginger mixture over the seared beef in the slow cooker.
  6. Whisk together the soy sauce, dark soy sauce, brown sugar, crushed peppercorns, beef broth, and rice vinegar in a bowl.
  7. Pour this liquid over the beef.
  8. Place the thick cut carrots on top of the meat.
  9. Cover and cook on Low for 8 hours until the beef is fork tender and the carrots are soft.
  10. Garnish with sliced scallions before serving.