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Crockpot Mongolian Beef & Noodles

Tender seared chuck roast slow-cooked in a sweet and savory Mongolian-style sauce, tossed with lo mein noodles. From 406 BBQ's Crockpot Series, Episode 7.
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Ingredients
  

  • 2 pounds chuck roast thinly sliced
  • 4 tablespoons butter for searing
  • SPG or your favorite seasoning for seasoning the beef
  • 1/2 cup low-sodium shoyu
  • 1 cup brown sugar
  • 1 cup low-sodium beef broth
  • 2 tablespoons garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 12 ounces lo mein noodles precooked
  • green onions sliced
  • sesame seeds optional
  • chili crisp oil optional, for heat

Instructions
 

  • Season the beef with SPG or your favorite seasoning.
  • Heat a skillet over high heat with the butter and sear the beef in small batches for 1-2 minutes per side. You're building color, not cooking it through.
  • Transfer the beef to the crockpot.
  • Deglaze the skillet with a splash of the measured beef broth, scrape up the browned bits, and pour everything into the crockpot.
  • Add the remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, and black pepper. Stir gently.
  • Cover and cook on LOW for 4 to 5 hours or HIGH for 2.5 to 3.5 hours. Start checking early so the thin beef stays tender without falling apart.
  • Mix the cornstarch slurry with a cup of broth. Stir the slurry into the sauce and cook on HIGH for 15-20 minutes, until thick and glossy.
  • Slice the green onions into 1 inch pieces.
  • Separate the precooked noodles and add them directly to the crockpot. Toss everything together and heat on HIGH for 5-10 minutes.
  • Finish with sliced green onions, sesame seeds, and chili crisp oil if you want some heat, then serve immediately.

Notes

Don't leave the noodles sitting on KEEP WARM; they'll keep absorbing the sauce. The source lists rice vinegar and cold water in the ingredients, but the steps don't say when to add them (rice vinegar is presumably added with the sauce ingredients; the cold water is for the cornstarch slurry). The slurry step also mentions mixing with a cup of broth. Recipe by 406 BBQ.