Grab a slow cooker. Add the cut chuck roast or boneless short ribs, making sure they are cut into about 2-inch chunks.
To the beef, add the thinly sliced yellow onion, minced garlic cloves, freshly grated ginger, soy or tamari sauce, bone broth, 2 tbsp of rice vinegar, honey, sesame oil, and a portion of the chili flakes to taste.
Put the lid on the slow cooker and let it cook for 8 hours on the slow setting.
When you are ready to eat, shred the beef up with a fork.
Roast a large sweet potato in the oven at 350F for 75 minutes.
Make a simple low-calorie cucumber salad by thinly slicing the persian cucumbers. Squeeze the juice of half a lime over them, add 2 tbsp rice vinegar, season with salt, and add 1/2 tsp chili flakes. Mix well.
Make a simple chili lime sauce by mixing the mayo, the juice of the other half of the lime, sriracha sauce, 1 tbsp rice vinegar, and a pinch of salt.
Mash half of the roasted sweet potato on a plate, add some of the shredded beef and cucumber salad, drizzle with the chili lime sauce, and enjoy!
Cook it hands-free.
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