2 tablespoons unsalted butter
5 pound beef chuck roast
3/4 cup soy sauce
1 cup packed brown sugar
6 cloves garlic, minced
3 scallions, both white and green portions, chopped
4 tablespoons fresh ginger
6 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 teaspoons hot red pepper flakes
Melt butter over medium-high heat in a heavy bottomed sauté pan large enough to accommodate the chuck roast. Place roast in pan cook until well browned on all sides. This step can be done the night before, but do not skip it, as the caramelization on the meat creates a great deal of flavor.
Place the roast into the crockpot. Mix together remaining ingredients and pour over the top.
Cover the crockpot and cook on low for 8 hours.
If time allows, transfer the beef and juices to a large covered bowl and allow it to sit overnight the refrigerator. Skim off accumulated fat that congeals at the surface.
Shred beef and mix with juices before reheating.
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