Slow Cooker Korean Chuck Roast

2 Tbsp. packed Fresh Thyme light brown sugar  

3 Tbsp. gochujang Korean chili sauce* 

1 Tbsp. peeled and grated fresh ginger root 

2 cloves garlic, grated  

1 (4 lb.) Certified Angus Beef boneless chuck roast, cut into 2-inch chunks  

1 Tbsp. salt-free all-purpose seasoning 

1 (16.9 oz.) container reduced-sodium beef bone broth  

2 Tbsp. unseasoned rice vinegar  

⅓ cup Fresh Thyme Korean BBQ sauce, plus more for serving  

Green onions, thinly sliced, for garnish  

Fresh Thyme organic crushed red pepper flakes, for garnish 

For serving, cucumber, spicy sweet soy sauce, and instant white rice 

1. In a medium bowl, stir together brown sugar, gochujang, gingerroot, and garlic. Spread mixture all over beef roast. Sprinkle with all-purpose seasoning. Let stand at room temperature 20 minutes or refrigerate up to 8 hours. 
2. Transfer beef to a 4- to 6-qt. slow cooker. Pour broth and vinegar around roast. Cover; cook on HIGH 5 hours or until internal temperature reaches 200°F and beef is tender. 
3. Transfer beef to a cutting board. Strain liquid from slow cooker; save for another use or discard. Return beef to slow cooker. Add Korean BBQ sauce; toss to coat. 
4. To serve, arrange shredded beef on a large serving platter and garnish with green onions and crushed red pepper flakes, if desired. Serve with roughly chopped cucumber drizzled with spicy sweet soy sauce and seasoned white rice, if desired. 

* Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with chili sauce, wear protective gloves. 

Each serving (chuck roast only) contains: 430 calories, 25 g fat, 10 g saturated fat, 0 g trans fat, 150 mg cholesterol, 520 mg sodium, 10 g carbohydrates, 0 g fiber, 10 g sugar, 39 g protein. Daily values: 2% vitamin D, 4% calcium, 20% iron, 8% potassium.