• 1 3-pound Delmonico-cut steak (chuck roast)
  • 1 cup all-purpose flour
  • 8 ounces of roughly chopped peeled carrot (about 6 regular or 4 large carrots)
  • 1 onion, thinly sliced
  • 1 star anise
  • 1/2 cup sweet chili sauce (Mae Ploy)
  • 3 tablespoons dark brown sugar
  • 2 cloves garlic, smashed
  • 1 cup low-sodium chicken stock
  • 12 ounces lager beer
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup low-sodium soy sauce
  • optional for serving: Mashed potatoes
  • kosher salt and freshly ground black pepper to taste


  1. Season the steak with salt and pepper, then dredge in the flour, shaking to remove excess. Set the slow cooker to seer and seer each side for 5 minutes. Add the carrots, onion and star anise.
  2. In a medium bowl, whisk the sweet chili sauce, brown sugar, garlic, chicken stock, beer, Worcestershire sauce and soy sauce until combined. Pour the liquid over the top of the meat.
  3. Change the setting to “slow cook” and braise for 6 hours.
  4. Gently remove the beef, skim the fat and serve with mashed potatoes if desired, serving the cooked vegetables with the meat.