Description
Experience the irresistible flavors of Asian Sticky BBQ Chuck Roast, a tender and flavorful dish perfect for any gathering.
Ingredients
Scale
- 3 – 4 pound chuck roast
- 1 cup soy sauce
- 1/2 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 3 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons sesame oil
- 1 teaspoon chili flakes (optional for heat)
- 1 tablespoon cornstarch mixed with 1 water (slurry)
- 2 tablespoons sesame seeds, for garnishing
- 3 green onions, thinly sliced, for garnishing
Instructions
- Place the chuck roast in a slow cooker or a large oven-safe pot.
- In a mixing bowl, combine the soy sauce, hoisin sauce, honey, rice vinegar, brown sugar, garlic, ginger, sesame oil, and chili flakes. Stir well until thoroughly mixed.
- Pour the sauce mixture over the chuck roast, ensuring the meat is well-coated.
- If using a slow cooker, set it to low heat for 6-8 hours. If using an oven, preheat it to 325°F (160°C) and cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
- Once cooked, remove the meat from the pot and set it on a serving dish. Cover with foil to keep warm.
- Pour the remaining sauce into a saucepan and bring to a simmer over medium heat.
- Add the cornstarch slurry to the sauce and stir continuously until it thickens into a glaze (about 3-5 minutes).
- Pour the sauce over the roast, ensuring it is well-coated with the sticky glaze.
- Garnish with sesame seeds and green onions before serving.
Notes
- The dish can be served with rice or steamed vegetables.
- Adjust the chili flakes based on your heat preference.
- This recipe can also be made in an Instant Pot: follow the same steps but reduce cooking time to 60 minutes on high pressure.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 1800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg