Slow Cooker Japanese Barbecue Chuck Roast Recipe

Chuck roast slow-cooked until fall-apart tender and glazed with Japanese barbecue sauce.

@propercookedAdded by A cook

Original recipe

Things to buy

Cooking for

Adding it again later updates the quantities instead of doubling up.

Cooking for

Ingredients

What you need

1.36 kgchuck roast3 lb = 1361 g
12 gkosher salt2 tsp = 10 ml = 12 g (read as US: 1 teaspoon = 5 ml)
5 mlpepper1 tsp = 5 ml (read as US: 1 teaspoon = 5 ml)
10 mlgarlic powder2 tsp = 10 ml (read as US: 1 teaspoon = 5 ml)
10 mlonion powder2 tsp = 10 ml (read as US: 1 teaspoon = 5 ml)
30 mloil2 tbsp = 30 ml (read as US: 1 tablespoon = 15 ml)
240 mlbeef broth1 cup = 240 ml (read as US: 1 cup = 240 ml)
240 mlJapanese style BBQ sauce1 cup = 240 ml (read as US: 1 cup = 240 ml)

Recipe by Misty, Borrowed Bites. Method rewritten for this cookbook — read the original on Borrowed Bites.

Scaled for 6 serves

Method

01
Step 1
Mix the seasonings in a bowl. Sprinkle evenly over both sides of the chuck roast.
02
Step 2
Heat oil in a skillet over high heat. Sear the roast for 4-5 minutes per side. Transfer to the slow cooker.
Searing builds flavour on the meat's surface.
03
Step 3
Pour the broth into the hot skillet. Simmer for 60 seconds, scraping up the browned bits from the bottom of the pan. Pour over the meat in the slow cooker.
The browned bits add extra flavour to the broth.
04
Step 4
Cook on low for 8-10 hours or on high for 4-4.5 hours, until the meat falls apart easily when prodded with tongs or forks.
05
Step 5
Lift the meat onto a cutting board with tongs. Use two forks to remove any large chunks of fat, then pull the meat apart into bite sized shreds. Discard the cooking liquid from the slow cooker.
06
Step 6
Add the shredded meat and Japanese bbq sauce back to the empty slow cooker. Cook for 15-30 minutes on low. Serve over rice.

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