Start by placing your chuck roast in a slow cooker or an oven-safe pot. In a separate bowl, combine the soy sauce, hoisin sauce, honey, rice vinegar, brown sugar, minced garlic, minced ginger, sesame oil, and optional chili flakes. Whisk until smooth, then pour the marinade over the roast, ensuring it’s well-coated. Let it marinate for a few minutes while you prepare to cook.

For the slow cooker, set it to Low and cook the Asian Sticky BBQ Chuck Roast for 6-8 hours. If using an oven, preheat to 325°F (160°C) and place the covered pot in the oven. Cook for 3-4 hours, or until the meat is fork-tender and easily pulls apart.

Once the roast is cooked, carefully remove it from the slow cooker or pot, keeping it warm by wrapping it in foil. Pour the remaining cooking liquid into a medium saucepan and bring to a gentle simmer over medium heat.

Stir in the cornstarch slurry—mix equal parts cornstarch and water until smooth, then slowly add it to the simmering liquid. Continue stirring for about 3–5 minutes, or until the sauce has thickened into a glossy glaze.

Return the chuck roast back to the saucepan, allowing it to soak in the thickened glaze. Transfer the glazed roast to a serving dish, garnishing with a sprinkle of sesame seeds and thinly sliced green onions.