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