Description
Tender beef chunks simmered low and slow in a rich honey-garlic sauce, accented by savory soy and brown sugar notes, finished with a glossy, thickened glaze for maximum flavor in every bite.
Ingredients
- 2 pound beef chuck roast cut into chunks
- 1 cup honey
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup beef broth
- 2 tablespoons brown sugar
- 4 cloves garlic minced
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Salt to taste
- Pepper to taste
Instructions
- Season the beef chunks with salt and pepper and place them in the slow cooker.
- In a bowl, whisk together honey, soy sauce, ketchup, beef broth, brown sugar, and minced garlic.
- Pour the sauce mixture over the beef, ensuring all pieces are coated.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender.
- Remove the beef and shred it using two forks, then return the shredded meat to the slow cooker.
- In a small bowl, stir the cornstarch and cold water together until smooth.
- Pour the cornstarch slurry into the slow cooker and stir to combine.
- Cook on high for an additional 15–20 minutes, or until the sauce has thickened.
Notes
- You can substitute beef chuck roast with brisket or short ribs for different textures.
- For extra depth of flavor, add a teaspoon of sesame oil or a splash of rice vinegar.
- Adjust the amount of honey and brown sugar to reach your desired sweetness level.
- Serve over rice, noodles, or mashed potatoes and garnish with green onions if desired.