Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 4 large chunks
  • 1 tbsp neutral oil
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 2 tbsp gochujang (Korean chili paste)
  • 1 small Asian pear, grated with juice
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the beef chunks dry with paper towels. Heat neutral oil in a large skillet over medium-high heat. Sear the beef for 2-3 minutes per side until a dark, mahogany-colored crust forms.
  2. In the slow cooker insert, whisk together the soy sauce, brown sugar, gochujang, grated Asian pear, minced garlic, grated ginger, rice vinegar, and toasted sesame oil.
  3. Place the seared beef chunks into the slow cooker, turning them once to coat in the braising liquid.
  4. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef is fork-tender and falling apart.
  5. Remove the beef from the slow cooker and shred with two forks, removing any large pieces of unrendered fat.
  6. In a small bowl, whisk cornstarch and cold water to create a slurry. Stir the slurry into the liquid remaining in the slow cooker. Return the shredded beef to the pot and toss to coat. Let sit for 10 minutes on the 'Warm' or 'High' setting until the sauce thickens into a glossy glaze.