Crockpot Chuck Roast Kalbi

Ingredients

• 2 lbs chuck roast
• Your favorite beef seasoning (he uses The Bearded Butchers)
• 1 cup shoyu (soy sauce)
• 1 cup brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons Thai chili (adjust to taste)
• 2 tablespoons grated ginger (swap for extra minced garlic to keep it ginger-free)
• 2 tablespoons minced garlic
• 1/4 cup water
• 1 cup grated Asian pear
• 2 tablespoons butter (for searing)

Directions

• Pat the chuck roast dry and season it on every side. Go light on the salt since the shoyu brings plenty.
• Heat a frying pan over medium-high heat and add 2 tablespoons butter. Sear the roast on all sides until you build a deep crust. You are not cooking it to temperature here, just building flavor.
• Mix the shoyu, brown sugar, sesame oil, rice vinegar, Thai chili, ginger (or extra garlic), garlic, water, and grated Asian pear.
• Place the seared chuck roast in the crockpot and pour the kalbi mixture over it.
• Cover and cook on LOW for 4 to 6 hours, or until the meat pulls apart easily. A thicker roast may need longer, so let tenderness, not just the clock, tell you when it is ready.

Kalbi is usually made with short ribs, but this uses an affordable chuck roast for the same sweet, savory, garlicky flavor and lets the crockpot do the work. Ginger is swapped for extra garlic here to keep it ginger-free. From 406_bbq on Instagram.