Ingredients
- 1 pkg ButcherBox Chuck Roast or Shoulder Roast
- 1 Tbsp Chinese 5-spice blend
- 2½ tsp kosher salt
- 1 tsp ground black pepper
- 2 Tbsp avocado oil
- ½ c mirin
- ⅓ c tamari
- ½ c beef stock
- 3 T grated fresh ginger
- 6 cloves garlic roughly chopped
- 3.5 oz shiitake mushrooms quartered
- 8 oz baby bella mushrooms quartered
- 1 ea red pepper 1” diced
- 1 ea yellow onion 1” diced
- 1 small head bok choy chopped into 1” pieces
- 3 ea carrot 1” thick bias cut
- 1 c sugar snap peas halved
Instructions
- Combine Chinese 5-spice, kosher salt and black pepper.
- Rub chuck roast all over with spice mix.
- Sear chuck roast in hot sauté pan with avocado oil, 2 minutes on each side.
- Place carrots in bottom of slow-cooker.
- Remove chuck roast from pan and place on top of carrots.
- Deglaze pan with mirin, tamari and beef stock.
- Add fresh ginger and garlic to pan, simmer for 3 minutes.
- Add onions, mushrooms, bok choy and red peppers to slow-cooker.
- Pour liquid from pan on top of vegetables.
- Cover and cook for 5-6 hours on high setting or 10-12 hours on low setting.
- 15 minutes before serving, add sugar snap peas.
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