Asian Sticky BBQ Chuck Roast.

If you have read my blog before or followed along my social media, you know I am a big fan of chuck roast . With it’s versatility in flavors and ability to feed a crowd, it should be a staple in any household.

I’m also a fan of Asian flavors, a cuisine that is all about a balance in flavors.
So here we are going to braise our chuck roast in a fresh Asian inspired sweet and savory sauce, and finish it up by caramelizing our roast into sticky, bbq’y goodness. Perfect to serve along side some sushi rice or Asian lettuce cups.
Left overs are totally going to be bomb as well.

I’ll keep it simple:

Let’s make our Asian Sticky BBQ Sauce.

Sauce: Wisk all ingredients into a bowl.
1/2 cup Soy Sauce
1/4 cup Mirin (adds a great balance of sweet and sour)
1 tbsp. of Balsamic Vinegar
1 tbsp. of Rice Wine Vinegar
1/2 cup of Brown Sugar
1/2 cup of Honey
1 cup of Beef Stock
1 knob of Ginger ~ 2 tbls of fresh ginger.
(Peel ginger with back of a spoon and grate ginger)
1 tsp of Black Pepper

Chuck Roast: I got a 3 1/2 lb chuck roast from our local store. Again, I’m using Certified Piedmontese because it’s the best performing and yielding chuck roast out there.
Season it: S&P and Chinese 5 Spice on all sides.
Chinese 5 Spice: if you can find it, try it. It’s in most grocery stores.
It’s wonderful and full of fall and warming spices.
(Cinnamon, Clove, Fennel, Black Pepper, and Anise)

I pat the chuck roast dry with a paper towel, and then get a good seasoning on it.

Cook it: I seared each side of the chuck roast in my dutch oven with some grape seed oil. After each side got a nice brown, I pulled it out and set it off the side. I moved the dutch oven off the heat, and added in my sauce and scraped up the bottom with a wooden spoon to get all those browned goodies into the sauce. Added the roast back into the dutch oven and popped it into a 290F degree oven and let it braise for 3 hours.
(You can certainly go with a slow cooker on this recipe as well.)
**If you have a larger roast, 4-5lbs - I’d shoot for 4 hours in the oven.
**Slow Cooker - go with the low and slow for 8-9 hrs, or high heat for 4-5.

Shred it: after it was done and abled to be shredded (keep it in longer if it’s not shredding), shred it up and place it onto a sheet pan. I added a little of the sauce to the meat, stirred it up and placed under the broiler to caramelize the beef. Depending on how hot or close you are to the broiler, it may take up to 5 mins. Pull it out when you see perfectly caramelized/charred beef. Just keep a close watch. I actually kept the oven door open, so I could keep my eyes on it.

Sticky Sauce: With the remaining sauce, get it back on the stove top, and add in a corn starch slurry. Start with 2 tbsp of water and 2 tbsp of corn starch and mix together. Add it to your sauce and bring to a boil while whisking. Reduce the temp and let it simmer away until nice and thick. Once done, serve on the side or drizzle over your beef. Garnish with sesame seeds and serve along side lettuce cups or sushi rice.