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Chuck roast cooks slowly in a sweet soy-hoisin sauce before the juices are thickened. Use fully thawed meat and check tenderness rather than time alone.
Ingredients and measurements
- One chuck roast weighing 3 to 4 pounds
- 4 cloves garlic, chopped
- 1 teaspoon chili flakes (you can skip this)
- 1/4 cup rice vinegar
- 3 tablespoons brown sugar
- 1 cup soy sauce
- 1/2 cup hoisin sauce
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon sesame oil
- 1/4 cup honey
- A mix of 1 tablespoon cornstarch and 1 tablespoon water (this helps thicken the sauce)
- 3 green onions, sliced thin
- 2 tablespoons sesame seeds; Hot water, as needed if cooking liquid reduces too far
Preparation and cooking
- Stage 1
Mix garlic, optional flakes, vinegar, sugar, soy sauce, hoisin, ginger, sesame oil and honey. Put thawed roast in a suitable slow cooker or covered oven-safe pot and pour sauce over it.
- Stage 2
Cook on low about six to eight hours, or covered at 325°F about three to four hours, until fork-tender. Check liquid periodically near the end and add hot water if drying. Whole beef must reach at least 145°F with a three-minute rest; shredding tenderness generally needs longer cooking.
- Stage 3
Move beef to a clean board. Bring cooking juices to a simmer in a saucepan. Re-stir the cold-water cornstarch mixture and add gradually until the sauce coats a spoon.
- Stage 4
Slice or pull beef, spoon glaze over and finish with scallions and sesame.
It coats it but may not submerge it. Use a snug covered vessel and follow the cooker’s capacity and liquid guidance.
Does the sauce cover the roast?
The amount of released liquid varies. A saucepan lets you control the glaze without overcooking the tender beef.
Why thicken separately?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Does the sauce cover the roast?
It coats it but may not submerge it. Use a snug covered vessel and follow the cooker’s capacity and liquid guidance.
- Why thicken separately?
The amount of released liquid varies. A saucepan lets you control the glaze without overcooking the tender beef.