Asian-Inspired Crockpot Pot Roast

• 3 lb chuck roast
• 1 cup beef broth
• 1 cup soy sauce
• ½ cup hoisin sauce
• ⅓ cup rice vinegar
• ¼ cup honey
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• red pepper flakes, pinch
• 4 garlic cloves, minced
• jasmine rice
• green onions
• toasted sesame seeds

Preparation

1. Step 1

   0:11
   Place the 3-lb chuck roast into a slow cooker.
2. Step 2

   0:17
   In a bowl combine the beef broth, soy sauce, hoisin sauce, rice vinegar, honey, brown sugar, toasted sesame oil, red pepper flakes if using, and minced garlic. Whisk until well mixed.
3. Step 3

   1:07
   Pour the sauce over the meat in the slow cooker.
4. Step 4 · 4-6h

   1:15
   Cover with the lid and cook on low for 4 to 6 hours until the meat falls apart (or on high if in a hurry).
5. Step 5

   1:35
   Remove the cooked beef from the hot liquid, shred it, then return the shredded beef to the sauce.
6. Step 6

   1:47
   Serve the shredded pot roast over jasmine rice, spooning sauce on top. Garnish with sliced green onions and toasted sesame seeds if desired. Optional: thicken sauce with a cornstarch slurry or crisp the shredded meat under the broiler for a few minutes before serving.