2 Tbsp. Spice Works Asian BBQ Rub
2 Tbsp. Teriyaki Balsamic (or soy sauce)
2 Tbsp. Honey Ginger White Balsamic
1 Tbsp. Toasted Sesame Oil
1/2 c. beef broth (or use beef bouillon or powdered broth and water)
1 (3-lb.) beef chuck roast, trimmed, cut into 2 pieces
Stir together all ingredients except roast. Place beef in slower cooker and then pour mixture over roast to coat.Cover and cook on low until tender, about 8 hours.
Skim off fat. Remove beef and shred with 2 forks. Return shredded beef to slow cooker and mix in juices until evenly dispersed and meat is saturated with the flavourful juices.
Serve three ways:
1. Serve over rice or noodles with a bag of stir fry vegetables (cook the veggies quickly in a frying pan, in the microwave, or add to the slow cooker for the last half of the cooking time).
2. Serve over lettuce leaves or tortillas, with cucumbers, scallions, and radishes for easy asian tacos.
3. Serve over crusty buns for classic pulled meat sandwiches, with shredded lettuce or an Asian Fusion Coleslaw.
*A staff favourite! Submitted by Sara Dacombe.