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PdfPat the chuck roast dry and season it on every side. Go light on the salt because the shoyu will bring plenty.
Heat your Anolon® Gourmet Cookware frying pan over medium-high heat and add 2T butter. Sear the roast on all sides until you build a beautiful crust. We aren’t cooking it to temperature—we’re just building flavor.
Mix the shoyu, brown sugar, sesame oil, rice vinegar, Thai chili, ginger, garlic, and grated Asian pear.
Place the seared chuck roast in your crockpot and pour the kalbi mixture over it.
Cover and cook on LOW for 4–6 hours, or until the meat pulls apart easily. A thicker roast may need a little longer, so let tenderness—not just the clock—tell you when it’s ready.
NOTE: don’t shred the meat, eat the pieces as whole as possible. Also while I give a base recipe, add or take out ingredients you don’t like and taste to preference!