Asian Inspired Roast
3 1/2-4 lbs chuck roast
1 cup low sodium soy sauce
1/4 cup honey
1/3 cup rice vinegar
1 cup chicken broth
3 tb brown sugar
5 cloves garlic, mashed
2 tb sesame oil
2 tsp red chili pepper flakes
sliced jalapenos (to taste)
1 tsp kosher salt
Prepare the marinade by whisking all of the ingredients together in a medium bowl. Pat the chuck roast dry and place it in the crock pot. Pour the marinade over the roast, turning it a few times so it’s well coated. Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the meat is very tender.
About 30 minutes before serving, check the roast and use two forks to gently pull it apart. If it doesn’t shred easily, cover and continue cooking until tender. Once ready, fully shred the meat and toss it with the juices in the crock pot.
Serve over rice and garnish with sliced green onions and sesame seeds if desired.
