Ingredients

• 1/4 cup hoisin sauce
• 1/4 cup honey
• 3 tablespoons ketchup
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sambal oelek (or other Asian chili sauce)
• 1 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)
• Sliced scallions, for topping

Instructions

1. Whisk 1/2 cup water, the hoisin sauce, honey, ketchup, soy sauce and sambal oelek 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.
3. Photograph by Antonis Achilleos