This heavenly, fork-tender beef is the Chinese version of the Pot Roast. Featuring that quintessential blend of Star Anise, Clove, Chinese Cinnamon, Sichuan Pepper and Fennel Seeds, this dish is busting with complex yet comforting flavors.
1 ButcherBox Chuck Roast
1 Tbsp Chinese 5-spice blend
2 ½ tsp kosher salt
1 tsp ground black pepper
1 tsp sesame oil
2 Tbsp avocado oil
½ c mirin
⅓ c tamari
½ c beef stock
3 T grated fresh ginger
6 cloves garlic, roughly chopped
1 package (3.5oz) shiitake mushrooms, quartered
1 package (8oz) baby bella mushrooms, quartered
2 red peppers, 1” diced
1 yellow onion, 1” diced
1 small head bok choy, chopped into 1” pieces
3 carrot, 1” thick bias cut
1 c sugar snap peas, halved
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 and sesame oil, 2 min 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 min.
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 hrs on high setting or 10-12 hrs on low setting.