Ingredients:

  • 3 lbs beef chuck roast, cut into 4 large chunks
  • 1 tbsp avocado oil
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 3 tbsp gochujang
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef chunks dry with paper towels.
  2. Heat avocado oil in a skillet over medium-high heat until shimmering; sear the beef for 3-4 minutes per side until a deep brown crust forms.
  3. Transfer the seared beef and any rendered fat into the slow cooker.
  4. In a medium bowl, whisk together the soy sauce, gochujang, honey, rice vinegar, sesame oil, ginger, and black pepper until smooth.
  5. Place the sliced onions and minced garlic at the bottom of the slow cooker, nestle the beef on top, and pour the sauce evenly over the meat.
  6. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is fork-tender.
  7. Remove the beef to a platter and shred with two forks.
  8. Strain about 2 cups of the cooking liquid into a saucepan.
  9. Whisk cornstarch and cold water into a slurry, stir it into the simmering liquid over medium heat until glossy and thick.
  10. Toss the shredded beef back into the thickened sauce until fully coated.