Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup soy sauce
  • ⅓ cup brown sugar, packed
  • ¼ cup rice vinegar
  • 1 tbsp honey
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes dry with a paper towel and season with salt and pepper. Optional: Sear the beef in a skillet with vegetable oil over high heat for 2 minutes per side until browned, then transfer to the slow cooker.
  2. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, honey, ginger, garlic, and sesame oil.
  3. Pour the sauce mixture over the beef in the slow cooker, stirring to ensure every cube is coated.
  4. Cover and cook on Low for 7-8 hours or High for 4 hours until the beef is fork-tender.
  5. Whisk cornstarch and cold water in a small bowl until smooth to create a slurry.
  6. Stir the slurry into the slow cooker, switch the setting to High, and cook for an additional 15-30 minutes until the sauce becomes a glossy, velvety glaze.