Crockpot Honey Garlic Beef and Noodles

Ingredients

• 2.5 lb chuck roast
• Your favorite beef rub, to taste, to taste
• 2 tbsp butter, for searing
• 0.5 cup brown sugar
• 0.5 cup soy sauce or shoyu
• 0.5 cup crushed garlic
• 1 tsp white pepper
• 2 tbsp rice cooking wine
• 2 tbsp honey
• 0.5 cup beef broth
• 12 oz precooked yakisoba stir fry noodles (12 to 18 oz)
• Sliced green onions, to taste
• Chili oil for heat, optional, to taste
• Sesame seeds, for garnish, to taste
• 3 tbsp cornstarch, for the slurry
• 3 tbsp cold water, for the slurry

Instructions

1. 1

   Season and sear. Pat the roast dry and season it with the rub. Melt the butter in a skillet over medium high heat and sear the roast on all sides until browned, about 2 to 3 minutes per side.

   2 min
2. 2

   Make the sauce. Whisk the brown sugar, soy sauce, garlic, white pepper, rice wine, honey and beef broth.

3. 3

   Slow cook. Put the roast in the crockpot, pour the sauce over it, cover and cook on LOW for 8 to 10 hours, until fork tender.

   8 hr
4. 4

   Cube and skim. Lift out the beef and cut it into bite size cubes. Skim the extra fat off the sauce.

5. 5

   Thicken. Stir the cornstarch and cold water until smooth. Switch the crockpot to HIGH, stir the slurry into the hot sauce and cook 10 to 15 minutes, until thickened.

   10 min
6. 6

   Add the noodles. Loosen the noodles under hot water first so they separate. Return the beef to the sauce, add the noodles and green onions, and toss gently until coated and hot, about 5 to 10 minutes.

   5 min
7. 7

   Serve right away with sesame seeds and chili oil. Don't let the noodles sit in the sauce or on keep warm too long, because they keep soaking it up.