Pat the chuck roast dry and season with your favorite beef rub. Melt the butter in a skillet over medium-high heat and sear the roast on all sides until browned.
Whisk together the brown sugar, soy sauce, crushed garlic, white pepper, rice cooking wine, honey, and beef broth.
Place the roast in the crockpot and pour the sauce over it. Cover and cook on LOW for 8–10 hours, or until fork-tender.
Carefully remove the beef and cut it into bite-size cubes. Skim excess fat from the sauce.
Mix the cornstarch and cold water until smooth. Switch the crockpot to HIGH, stir the slurry into the hot sauce, and cook for 10–15 minutes, or until thickened.
Return the cubed beef to the sauce. Add the precooked yakisoba stir-fry noodles and green onions, gently tossing until coated and heated through.
Serve right away, garnished with sesame seeds and a drizzle of chili oil if you like heat. Don't let the noodles sit in the sauce too long or they'll keep soaking it up.
Via Stephen Kina (@406_bbq) on Instagram, Crockpot Series Episode 12. Tender slow-cooked chuck roast in a sweet-savory honey garlic sauce tossed with yakisoba noodles. The crockpot does the work and you take the credit.
