- Heat 1 tablespoon of sesame oil in a large cast iron skillet over medium-high heat for 2 minutes.
- Blot excess moisture from chuck roast, then use tongs to place chuck roast on heated skillet. Sear for 4 minutes on each side. Transfer chuck roast and drippings to crockpot.
- In a small bowl, stir together beef stock, rice vinegar, remaining sesame oil, garlic, ginger and sea salt. Pour over chuck roast. Close lid and turn to low setting. Cook 8 hours or until beef is fork tender.
- Shred beef and serve over cauliflower rice. Garnish with green onion and sesame seeds.
Slow Cooked Chuck Roast
Yield
Makes 6 servings
Prep Time
10 minutes
Cook Time
8 hours, 8 minutes
kikkoman products used:
ingredients
3 lb. chuck roast
2 cups beef stock
1 Tablespoon + 1 Tablespoon Kikkoman® Sesame Oil, divided
¼ cup Kikkoman® Rice Vinegar
1 teaspoon sea salt
1 teaspoon ginger, minced
1 teaspoon garlic, minced
¹/₃ cup green onion, chopped
2 teaspoons sesame seeds
6 cups cauliflower, riced
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
