Ingredients:

  • 3 lb beef chuck roast, trimmed of excess fat
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 3 tbsp apple cider vinegar
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the beef dry with paper towels and season liberally with salt and pepper.
  2. Heat oil in a skillet over medium-high heat. Sear the meat for 4–5 minutes per side until a mahogany-colored crust forms.
  3. Place the seared roast into the slow cooker.
  4. In a small bowl, whisk together the honey, soy sauce, vinegar, garlic, ginger, and red pepper flakes. Pour the mixture over the beef.
  5. Cover and cook on Low for 8 hours or until the meat is fork-tender.
  6. Remove the roast to a plate and tent with foil.
  7. Strain the cooking liquid into a saucepan. Whisk the cornstarch and water together, then stir it into the simmering liquid.
  8. Boil for 2–3 minutes until the sauce is glossy and thick enough to coat the back of a spoon. Pour the glaze over the sliced beef.