2 to 2 1/2 lbs chuck roast (mine was partially thawed…if yours is still somewhat frozen add 1-2 hours to the cooking time)
1/4 cup brown sugar
3 Tbsp soy sauce
1/2 cup diced onion
1 Tbsp rice wine vinegar (plus more for serving)
1 Tbsp sesame oil
1 tsp freshly grated ginger
1 packed Tbsp minced garlic
Salt and pepper
1/4 or 1/2 head of cabbage
1. Halve the roast and place the pieces in your slow cooker.
2. Sprinkle with brown sugar, soy sauce, onion, vinegar, sesame oil, ginger and garlic.
3. Cover and cook on LOW for 8-10 hours (depending on how hot your slow cooker cooks) until the meat begins to fall apart and you can easily shred it. (Because I got this in the pot a little later than I wanted I cooked on HIGH for 2 hours and then switched to LOW for the rest of the time)
4. Shred the meat and stir all the juices in with the meat. Salt and pepper to taste and add more vinegar, if desired. Switch the slow cooker to WARM and cover.
5. Dice the cabbage and sprinkle into the meat. Serve over hot cooked rice.
DEEE-licious! I’m not the biggest fan of beef (unlike my husband who could eat it everyday), but I really enjoyed this meal. The texture dynamic of the cabbage and the shredded beef was awesome. The flavors all blended really well together and it wasn’t too sweet (I was a little worried that it would be because of the brown sugar). This is a recipe worth trying if you have some chuck roast lying around. 4 stars.