Ingredients
Servings: 6–8 Prep time: 15 minutes Cook time: 8–9 hours on LOW or 5–6 hours on HIGH Total time: Approximately 8–9 hours
For the Beef
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3 lb (1.4 kg) boneless beef chuck roast
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1 medium yellow onion, finely diced
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5 garlic cloves, minced
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1 tbsp olive oil, optional for browning
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½ tsp salt, or to taste
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½ tsp black pepper
For the Sticky Sauce
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½ cup low-sodium beef broth
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⅓ cup low-sodium soy sauce
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⅓ cup packed brown sugar
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2 tbsp Worcestershire sauce
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2 tbsp tomato paste
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1 tbsp apple cider vinegar
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1 tsp smoked paprika
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1 tsp onion powder
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½ tsp ground ginger
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¼ tsp red pepper flakes, optional
For Thickening the Sauce
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1½ tbsp cornstarch
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2 tbsp cold water
Optional Garnishes
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1 tbsp chopped fresh parsley or green onions
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1 tsp sesame seeds, optional
Instructions
1. Prepare the beef: Thaw the chuck roast completely in the refrigerator. Pat dry and season with salt and black pepper.
2. Brown the meat (optional): Heat olive oil in a skillet and brown the roast for 3–4 minutes per side for a deeper flavor.
3. Prepare the sauce: In a bowl, whisk together beef broth, soy sauce, brown sugar, Worcestershire sauce, tomato paste, apple cider vinegar, smoked paprika, onion powder, ground ginger, and red pepper flakes if using.
4. Load the slow cooker: Place the diced onion and minced garlic in the bottom. Put the beef on top, then pour the sauce evenly over it.
5. Slow cook: Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is very tender and easy to pull apart. Keep the lid closed as much as possible. Similar sweet-and-savory shredded beef recipes use a long, covered cooking time.
6. Shred the beef: Transfer the cooked roast to a large plate. Use two forks to pull it into thin shreds, discarding any large pieces of excess fat.
7. Thicken the sauce: Mix the cornstarch with cold water until smooth. Stir it into the cooking liquid in the slow cooker.
8. Add the shredded beef: Return the beef to the slow cooker and gently toss it in the sauce.
9. Finish cooking: Cover and cook on HIGH for another 10–15 minutes, until the sauce thickens and clings to the beef.
10. Serve: Garnish with green onions, parsley, or sesame seeds if desired. Serve over rice, with roasted vegetables, or inside sandwich rolls.
Food safety: Use thawed beef, keep the slow cooker covered during cooking, and refrigerate leftovers within two hours. Reheat leftovers to 165°F (74°C).
Nut & Allergen Information
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Nuts: No nuts in the basic recipe.
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Peanuts: None.
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Soy: Contains soy from soy sauce.
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Gluten: Regular soy sauce and some Worcestershire sauces may contain wheat or gluten. Choose certified gluten-free versions if needed.
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Dairy: None in the basic recipe.
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Eggs: None.
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Sesame: Optional sesame-seed garnish; omit if needed.
For serious allergies, check every packaged ingredient and its cross-contact warnings.
Nutrition Information
Estimated per serving, assuming 8 servings and excluding optional rice:
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Calories: 350–450 kcal
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Protein: 35–45 g
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Carbohydrates: 15–22 g
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Fat: 15–25 g
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Fiber: 0–1 g
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Sugar: 10–15 g
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Sodium: 600–900 mg
Values vary with the beef’s fat content and the brands of soy sauce and broth.
Questions & Answers
Can I make it less sweet? Yes. Reduce the brown sugar to 2 tablespoons and adjust the sauce to taste after cooking.
Can I make it spicy? Add a little chili garlic sauce or red pepper flakes.
Why is my sauce thin? Mix the cornstarch with cold water first, then cook the sauce for another 10–15 minutes with the shredded beef.
Can I prepare it ahead? Yes. Refrigerate the cooked beef and sauce in a covered container and reheat thoroughly before serving.
How should I store leftovers? Refrigerate within two hours and use within 3–4 days, or freeze in meal-sized portions.