Ingredients:

  • 3-4 lb (1.3-1.8 kg) beef chuck roast
  • 1 tablespoon (15 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 cup (240 ml) beef broth
  • ¾ cup (180 ml) ketchup
  • ⅓ cup (65 g) packed brown sugar
  • ⅓ cup (80 ml) apple cider vinegar
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 can (8 oz / 227g) pineapple chunks, drained (reserve juice if desired)

Instructions:

  1. Season the beef roast generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Brown the roast on all sides (2-3 minutes per side). This adds depth of flavour, but can be skipped for extra ease.
  3. Place sliced onions and minced garlic in the bottom of the slow cooker.
  4. Lay the browned (or un-browned!) roast on top of the onions and garlic.
  5. In a bowl, whisk together beef broth, ketchup, brown sugar, apple cider vinegar, soy sauce, and Worcestershire sauce. Consider a splash of reserved pineapple juice for extra sweetness.
  6. Pour the sauce evenly over the roast.
  7. Scatter the chopped bell peppers and drained pineapple chunks over and around the beef.
  8. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, or until the beef is fork-tender and easily shreds.
  9. Remove the roast from the slow cooker and shred or slice. Return the shredded beef to the slow cooker to soak in the juices for a few minutes.
  10. Serve over steamed rice, mashed potatoes, or noodles. Garnish with green onions or sesame seeds, if desired.