3-4poundboneless beef chuck roastcut into 1-inch cubes
1-2tablespoonscornstarchdepending on desired sauce thickness
In a medium bowl, whisk together ½ cup beef broth and next 9 ingredients (up to roast).
Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.
Pour sauce over cubed meat.
Cover and cook on low heat for 6-8 hours.
In a small bowl, whisk together cornstarch and remaining ¼ cup broth.
Stir cornstarch mixture into the slow cooker.
Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
*I find Gochujang near the Sriracha in my local supermarket. If you can't find it, you can substitute a mixture that consists of a little Sriracha, a dash of additional soy sauce, and a little additional brown sugar to taste instead.**Nutrition facts are estimates.