


chuck roast

salt

pepper

1 tbsp neutral oil

1 yellow onion, sliced

Shiitake mushrooms, halved

1 cup low sodium beef broth

1/3 cup low sodium soy sauce

2 tbsp dark soy sauce

2 tbsp brown sugar

3 tbsp honey

1 tbsp gochugaru

Sesame oil to taste

Ginger garlic paste to taste

5 - 6 cloves garlic, crushed

1 Asian pear, grated

Green onions, chopped

3 eggs

Low sodium soy sauce
Water

Sesame oil

Pinch of sugar

Garlic to taste

Green onions, chopped
Steamed rice

Marinated cucumbers

Spicy kimchi

Sesame seeds

Green onions for garnish
Pat chuck roast dry and season generously with salt and pepper on all sides. Heat neutral oil in a pan and sear all sides for 2-3 minutes each. Place sliced onions and mushrooms at the bottom of the crock pot and set seared roast on top.
Mix beef broth, soy sauce, dark soy sauce, brown sugar, honey, gochugaru, sesame oil, ginger garlic paste, crushed garlic, grated Asian pear and green onions together. Pour over the roast. Cook on Low for 7-8 hours or High for 4-5 hours.
Boil eggs for 6½-7 minutes then transfer immediately to an ice bath for 5 minutes. Peel and marinate in soy sauce, water, sesame oil, sugar, garlic and green onions until roast is done.
Once roast is done, shred the meat. Strain some of the sauce into a pan and simmer for 8-15 minutes until thickened and glossy. Pour reduced sauce back over the shredded meat.
Serve over steamed rice with mushrooms, marinated cucumbers, kimchi and jammy eggs halved. Drizzle with reduced sauce and garnish with sesame seeds and green onions.