Sticky Soy-Hoisin Chuck Roast (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - One chuck roast weighing 3 to 4 pounds
02 - 4 cloves garlic, chopped
03 - 1 teaspoon chili flakes (you can skip this)
04 - 1/4 cup rice vinegar
05 - 3 tablespoons brown sugar
06 - 1 cup soy sauce
07 - 1/2 cup hoisin sauce
08 - 1 tablespoon fresh ginger, chopped
09 - 1 tablespoon sesame oil
10 - 1/4 cup honey
11 - A mix of 1 tablespoon cornstarch and 1 tablespoon water (this helps thicken the sauce)
12 - 3 green onions, sliced thin
13 - 2 tablespoons sesame seeds
14 - Hot water, as needed if cooking liquid reduces too far
# How to Make It:
01 - 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.
02 - 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.
03 - 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.
04 - Slice or pull beef, spoon glaze over and finish with scallions and sesame.
# Extra Suggestions:
01 - It coats it but may not submerge it. Use a snug covered vessel and follow the cooker’s capacity and liquid guidance.
02 - The amount of released liquid varies. A saucepan lets you control the glaze without overcooking the tender beef.