In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Place chuck roast into a slow cooker. Stir in beef broth mixture until well combined.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnished with green onions and sesame seeds, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (234g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 316 (56%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 120.8mg||37 %|
|Sodium 547.7mg||19 %|
|Potassium 553.5mg||15 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 29.4g|
|Protein 30.5g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 561
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