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Asian Sticky BBQ Chuck Roast

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A melt-in-your-mouth chuck roast slow-cooked in a sticky and savory sauce, perfect for cozy dinners.

Ingredients

Scale
  • 3–4 lbs chuck roast
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon sriracha (optional)
  • 1 tablespoon cornstarch (for thickening)
  • Cooked rice or noodles (for serving)

Instructions

  1. Whisk together the marinade: In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and sriracha.
  2. Marinate the chuck roast: Place the chuck roast in a slow cooker and pour the marinade over the meat.
  3. Slow cook the roast: Cover and cook on low for 7-8 hours or on high for 4-5 hours until tender.
  4. Shred the roast: Remove the roast and shred it with two forks.
  5. Thicken the sauce (optional): Mix cornstarch with water and add to the slow cooker, cooking for an additional 10 minutes.
  6. Serve over rice or noodles: Drizzle the shredded chuck roast with sauce and enjoy.

Notes

For best flavor, marinate the roast overnight. Use a meat thermometer; the internal temperature should reach at least 190°F.

Nutrition

Find it online: https://pennykitchenz.com/asian-sticky-bbq-chuck-roast/

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