Crockpot Chuck Roast Kalbi

Ingredients

• 2 lbs chuck roast
• Your favorite beef seasoning
• 1 cup shoyu
• 1 cup brown sugar
• 2 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons Thai chili
• 2 tablespoons grated ginger
• 2 tablespoons minced garlic
• 1/4 cup of water
• 1 cup grated Asian pear
• 2 tablespoons butter

Method

1. Pat the chuck roast dry and season all sides lightly with your favorite beef seasoning, going easy on salt since the shoyu adds plenty.
2. Heat a frying pan over medium-high heat, add butter, and sear the roast on all sides to develop a deep crust; this is for flavor, not to cook it through.
3. Combine the shoyu, brown sugar, sesame oil, rice vinegar, Thai chili, ginger, garlic, water, and grated Asian pear to make the kalbi sauce.
4. Place the seared roast in the crockpot and pour the sauce over it.
5. Cover and cook on low for 4 to 6 hours, until the meat is fork-tender and pulls apart easily; adjust time based on the size of the roast.