This recipe has been on my list for a long time and I was excited to finally try it the other night. I must say this stuff is amazing!!!!!! It was really soupy by the end so I used a slotted spoon to remove the meat from the crockpot and then ladled about two scoops of the sauce over the meat before serving. I did set the extra sauce aside for later use and toppings since the flavor was so outstanding.


  • 1 1/4 C. Beef Broth
  • 1/2 C. Soy Sauce
  • 2 T. Szechuan Sauce
  • 1/4 C. Hoisin Sauce
  • 1/2 C. Brown Sugar (packed)
  • 4 Cloves Garlic (minced)
  • 2 T. Sesame Oil
  • 1 T. Rice Wine Vinegar
  • 1/2 T. Ground Ginger
  • 2 T. Sriracha
  • 1/2 t. Onion Powder
  • 1/2 t. White Pepper
  • 3 lbs. Stew Meat (beef chuck- the smaller the dice the better)
  • 2 T. Cornstarch
  • 1 t. Sesame Seeds
  • 2 Green Onions-Stalks Only (sliced



  1. In a large bowl, whisk together beef broth, soy sauce, szechuan sauce, hoisin sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, sriracha, onion powder and white pepper.
  2. Place chuck roast into a slow cooker
  3. Pour beef broth mixture over the meat and stir with a wooden spoon until well coated.
  4. Cover and cook on low heat for 7-8 hours.
  5. In a small bowl, whisk together cornstarch and 1 cup broth to make a slurry.
  6.  Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  7. Serve over rice and garnish with green onions & sesame seeds
    • also tastes great paired with stir fried veggies.
  8. Enjoy


inspired by: