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-1/4 cup hoisin sauce

-1/4 cup honey

-3 tablespoons ketchup

-2 tablespoons low-sodium soy sauce

-1 tablespoon Sriracha

-2-pound boneless beef chuck roast, halved lengthwise

-2 teaspoons Chinese five-spice powder

-Kosher salt and freshly ground pepper

-4 carrots, cut into 1/2-inch pieces

-1 turnip, peeled and cut into 1/2-inch pieces

-Cooked white rice, for serving (optional, pictured)

-Sliced scallions, for topping (optional, not pictured)


  1. Whisk 1/2 cup water, hoisin sauce, honey, ketchup, soy sauce and Sriracha in a medium bowl. Season the beef all over with the Chinese five-spice powder, salt and pepper. Combine the carrots and turnip in a 6- to 8-quart slow cooker. Add the beef and top with the hoisin mixture; turn to coat. Cover and cook on low until the beef is very tender, 7 1/2 hours.

  2. Remove the vegetables to a bowl using a slotted spoon. Shred the beef with two forks; stir in the sauce to coat. Serve the beef with the vegetables and rice; top with scallions.

Nutritional Info:

-450 calories | 39g carbs | 52g protein | 10g fat

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