Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 6 cloves garlic, minced
  • 1/4 cup beef broth
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 large yellow onion, quartered
  • 4 large carrots, cut into 2-inch chunks
  • 1 lb baby potatoes, halved

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season liberally with 1 tsp kosher salt and 1 tsp black pepper.
  2. Heat 2 tbsp vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the meat for 4-5 minutes per side until a deep brown crust forms.
  3. Place the quartered yellow onion, 2-inch carrot chunks, and halved baby potatoes in the bottom of a 6-quart slow cooker. Place the seared beef on top of the vegetables.
  4. In a medium bowl, whisk together 1/2 cup honey, 1/3 cup soy sauce, 6 minced garlic cloves, 1/4 cup beef broth, and 1 tbsp rice vinegar. Pour the mixture evenly over the beef.
  5. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is tender enough to shred with a fork and reaches a safe internal temperature of 145°F (63°C).
  6. Carefully remove the roast and vegetables to a platter and tent with foil to keep warm.
  7. Pour the cooking liquid from the slow cooker into a small saucepan and bring to a simmer over medium heat.
  8. Whisk 1 tbsp cornstarch with 1 tbsp water to create a slurry; whisk the slurry into the simmering sauce and stir constantly for 2-3 minutes until the sauce thickens into a glossy glaze.
  9. Pour the thickened glaze over the meat and vegetables before serving.