Post by @thefitpeach

Crock-tober - Day 18 🍂 Japanese-inspired BBQ Chuck Roast A quick recipe is below and if you want more detailed instructions check the link in my bio! 31 days of crockpot dinners! All made with wholesome ingredients. This might be my new favorite way to make a chuck roast! The beef is tender and has the most amazing, and unexpected, sweet umami flavor. Ingredients For the beef 1 yellow onion - diced 3 cloves garlic - minced 3-4 lb chuck roast 1 cup beef broth - low-sodium For the sauce ¼ cup tamari - or coconut aminos or soy sauce 3 tablespoon mirin 2 tablespoon coconut sugar - or brown sugar 1 tablespoon rice vinegar 2 teaspoon sesame oil 1 tablespoon ginger - fresh, grated ¼ cup grated Asian pear - about ¼ of a pear For the cucumber salad 1 cucumber - thinly sliced 1 tablespoon rice vinegar 1 tablespoon coconut aminos - or soy sauce To serve Cooked rice 3 green onions - chopped 1 tablespoon sesame seeds Yum yum sauce - optional 1. Add the diced onion and garlic to the bottom of the crockpot. 2. In a small bowl, whisk together the tamari, mirin, coconut sugar, rice vinegar, sesame oil, ginger, and grated Asian pear. You should have about 1 cup of sauce. 3. Nestle the chuck roast on top of the onions. Pour the beef broth around the roast, then pour ⅔ of the sauce over the top. Reserve the remaining ⅓ of the sauce for broiling. 4. Cover and cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours, until the beef pulls apart easily with a fork. 5. Set the oven to broil on HIGH. Transfer the beef to a baking sheet and pull it into bite-size pieces. Pour the reserved sauce over the beef and toss to coat. 6. Broil for 2 - 3 minutes, until the beef is sizzling and the edges are crispy. 7. While the beef broils, toss the sliced cucumber with the rice vinegar and coconut aminos. 8. Serve the beef over rice with the cucumber salad, green onions, sesame seeds, and yum yum sauce, if using. #crocktober #crockpot #DinnerIdeas