INGREDIENTS
3 pound chuck roast cut into one inch pieces
1 cup beef stock
1/2 cup soy sauce
1/2 cup brown sugar
4 cloves garlic, minced
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1/2 teaspoon ground ginger (you can use freshly grated if you have it)
1 teaspoon Sriracha
1/2 teaspoon onion powder
1/2 teaspoon pepper
2 tablespoons corn starch
1/4 cup water
2 green onions, diced (green parts only)
sesame seeds, optional
Place the beef in the crock pot.
In a medium bowl, mix the next 10 ingredients and pour over the beef. Combine to coat the meat well.
Cook on low for 6-8 hours or high for 3-4 hours, until the beef is fork tender.
Combine the corn starch and water in a small bowl and add to the crock pot. Continue to cook on high for approximately 30 minutes or until the sauce is thickened.
Garnish with green onions and sesame seeds.
