NGREDIENTS: 2.5-3.5 pound Pasture to Plate co. arm roast 1 small onion, diced 2 TBS low sodium soy sauce or liquid aminos 2 TBS dark sesame oil 1 TBS ketchup 1 TBS brown sugar 1 tsp sriracha 1 TBS rice wine vinegar 2-inch knob of fresh ginger, peeled and minced 4 garlic cloves, minced 1/4 cup sesame seeds, divided 1/4 cup beef broth 2 TBS cold water 1 TBS cornstarch green onions (optional garnish)
Rice or quinoa
DIRECTIONS: 1. Add Pasture to Plate Co. arm roast to slow cooker. Sprinkle onion over the beef.
Roast may be thawed or frozen. You may also use a chuck or rump roast. 2. In a small bowl mix soy sauce, sesame oil, ketchup, brown sugar, sriracha, rice wine vinegar, ginger, garlic, and half of the sesame seeds. Pour mixture over the beef and onions. Cover slow cooker and cook on high for 5 hours or low for 7-8 hours. 3. In a small bowl mix cold water and cornstarch to make a slurry. Remove beef from slow cooker and set aside on a cutting board. Add cornstarch slurry to slow cooker, cover, and cook on high for 30 minutes. In the meantime, using 2 forks, shred your beef. Set aside. 4. Once your sauce has thickened a bit, add the beef back into the slow cooker; stir to coat. Serve over rice or quinoa. Top with remaining sesame seeds and optional green onions.