Looking for an easy and delicious twist on a roast? This Korean flavoured dish takes very little prep time and our family just loves it. We serve on rice or rice noodles, sprinkle with peanuts or sesame and cilantro. It is best with a fattier cut like chuck, brisket or cross rib, but you can use a leaner roast as well, just add some suet or fat to keep it more moist.

Ingredients:

• 1 3-4 lb Chuck roast

• 3/4 cup reduced sodium soy sauce or tamari

• 1/4 cup worcestershire

• 3 tbsp rice vinegar

• 1/2 cup brown sugar

• 3 cloves minced garlic

• 2 tbsp fresh grated ginger

• 1/2 tsp cracked pepper

• 2 tbsp cornstarch

• cilantro, sesame seeds or peanuts to garnish

Directions:

• Pat the defrosted roast dry, then rub black pepper on all sides. Sear in hot cast iron on all sides and place in slow cooker

• Mix all ingredients except corn starch in a bowl. Pour over the roast and cook on low for 6-8 hours, or 4 on high.

• In a small bowl whisk thye cornstartch and 2 tbsp of water, then stir into slow cooker and cook for another 30 minutes, or less if sauce thickens a bit more quickly

• The roast should now fall apart very easily with 2 forks. Shred and stir into the sauce.

• Serve over rice or noodles. Last time we made this we went fusion and tried it in tacos with bean sprouts and thinly sliced peppers.