Ingredients:

  • 3 lbs beef chuck roast, cut into 4 large chunks
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 3 tbsp rice vinegar
  • 2 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 tbsp toasted sesame oil
  • 1 tsp sriracha
  • 2 heads butter lettuce, leaves separated and washed
  • 2 stalks green onions, thinly sliced
  • 1/4 cup toasted sesame seeds
  • 1/2 cup shredded carrots, julienned

Instructions:

  1. Season the beef chunks with kosher salt and cracked black pepper.
  2. Heat avocado oil in a large skillet over medium-high heat. Sear each side of the beef for 3–4 minutes until a deep brown crust forms.
  3. Place the diced yellow onion at the bottom of a 6-quart slow cooker and nestle the seared beef on top.
  4. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, minced ginger, minced garlic, toasted sesame oil, and sriracha.
  5. Pour the glaze evenly over the beef, ensuring all meat is thoroughly coated.
  6. Cover and cook on Low for 8 hours (recommended) or High for 4 hours.
  7. Once tender, remove the beef and shred using two forks or a hand mixer.
  8. Spoon the shredded beef into butter lettuce leaves and garnish with sliced green onions, toasted sesame seeds, and julienned carrots.