- 2 onions, finely chopped
- 5 cloves garlic, minced
- 1 (3 1/2) pound beef roast
- 1 (14.5 ounce) can onion-flavored beef broth
- 1 1/3 cups rice wine
- 2/3 cup soy sauce
- 4 slices fresh ginger
- 2 tablespoons white sugar
- ground black pepper to taste
- Spread onions and garlic on the bottom of a 5-quart slow cooker. Place roast on top.
- Mix beef broth, rice wine, and soy sauce together in a separate bowl. Pour over the roast; add ginger slices. Sprinkle sugar and black pepper over roast.
- Cover and cook on Low, flipping 2 to 3 times, until roast pulls apart easily with a fork, 12 to 18 hours.