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Asian Sticky BBQ Chuck Roast Recipe

This Asian Sticky BBQ Chuck Roast Recipe features ultra-tender beef slow-braised in a rich, sweet-and-savoury Asian-style barbecue sauce, then finished with a glossy, sticky glaze. Perfect for rice bowls, bao buns, or family-style dinners, this recipe delivers bold umami flavour with minimal effort.
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Prep Time 20 minutes
Cook Time 4 hours
Course Main Course
Cuisine American, Chinese
Servings 6
Calories 480 kcal

Ingredients
  

For the Chuck Roast

  • 3 –4 lb beef chuck roast
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder optional
  • 1 tbsp neutral cooking oil

For the Asian Sticky BBQ Sauce

  • 1 cup low-sodium soy sauce
  • ⅓ cup hoisin sauce
  • ¼ cup honey or brown sugar
  • 3 tbsp brown sugar
  • 3 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 2 –3 tbsp fresh ginger grated
  • 6 garlic cloves minced
  • 1 –2 tbsp chili paste gochujang or sambal oelek, optional
  • 1 cup beef broth or water

For Thickening the Glaze

  • 1 tsp cornstarch
  • 2 tsp cold water

Optional Garnishes

  • Sliced green onions
  • Toasted sesame seeds
  • Fresh cilantro

Instructions
 

Step 1: Season the Beef

  • Pat the chuck roast dry with paper towels. Season all sides evenly with salt, black pepper, and garlic powder.

Step 2: Sear the Roast

  • Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the chuck roast for 3–4 minutes per side until deeply browned. Remove and set aside.

Step 3: Prepare the Sauce

  • In a bowl, whisk together soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, chili paste, and beef broth.

Step 4: Braise

  • Return the roast to the pot and pour the sauce over it. Bring to a gentle simmer, cover, and transfer to a 300°F (150°C) oven. Cook for 3½–4½ hours, until fork-tender.
  • (Slow Cooker option: Cook on LOW for 8–10 hours or HIGH for 4–5 hours.)

Step 5: Make the Sticky Glaze

  • Remove the roast and let it rest. Strain ½ cup of the cooking liquid into a saucepan. Simmer over medium heat. Stir in cornstarch slurry and cook until thick, glossy, and sticky.

Step 6: Finish the Dish

  • Shred or slice the beef and toss generously with the sticky BBQ glaze. Garnish and serve warm.

Notes

  • Make Ahead: The chuck roast can be cooked up to 3 days in advance and reheated with sauce.
  • Freezer-Friendly: Shredded beef freezes well for up to 3 months.
  • Spicy Version: Increase chili paste or add chili crisp to the glaze.
  • Serving Tip: Excellent over jasmine rice, inside bao buns, or with noodles and pickled vegetables.
  • Pro Tip: For extra caramelization, broil the glazed beef for 2–3 minutes before serving.