Step 1

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

Step 2

Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.

Step 3

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

Step 4

In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

Step 5

Serve immediately, garnished with green onions and sesame seeds, if desired.