Sticky Teriyaki Beef

Ingredients

• 3 lb boneless chuck roast (Cut into about 8 large chunks)
• soy sauce (Amount not stated)
• beef broth (Amount not stated; creator prefers bone broth)
• honey (Amount not stated)
• rice vinegar (A little; amount not stated)
• garlic (Amount not stated; grated, chopped, or squeeze-bottle garlic)
• ginger (Amount not stated; grated, chopped, or squeeze-bottle ginger)
• black pepper (Amount not stated)
• cornstarch or arrowroot starch (Amount not stated; mix with water to make a slurry (water amount not stated))

Steps

1. 1

   Cut the boneless chuck roast into about 8 large chunks; large pieces help the shredded beef remain substantial rather than becoming fine shreds.

2. 2

   Put the chunks in the crock pot. Add the soy sauce, beef broth, honey, rice vinegar, garlic, ginger, and black pepper.

3. 3

   Stir so the beef is coated all over with the sauce.

4. 4

   Cover and cook on low for 7–8 hours, until the beef is very tender. Alternatively, cook in an Instant Pot for 50 minutes; the transcript does not specify an Instant Pot pressure setting or release method.

5. 5

   Remove the beef chunks from the pot and set them aside temporarily.

6. 6

   Mix a little cornstarch or arrowroot starch into a slurry, then add it to the sauce in the pot and stir to thicken it into a sticky sauce. The source does not specify the slurry liquid or exact amounts.

7. 7

   Use two forks to shred most of the beef, leaving some larger chunks.

Notes

Ingredient amounts other than the 3 lb roast are not provided in the supplied sources. The transcript gives the slow-cooker timing and an Instant Pot duration, but not detailed Instant Pot settings. Rice and broccoli are suggested accompaniments, not part of the narrated recipe. The post reports 375 calories and 33 g protein per serving of beef; the source does not provide enough ingredient quantities to verify this.

Nutrition per serving

• main
• slow-cooker
• Instant Pot
• high-protein
• gluten-containing
• cozy dinner
• fall
• winter