To make this saucy Asian-inspired chuck roast, start by getting your oven going. Preheat it to 325°F.

While it heats, whisk together the soy sauce, honey, hoisin, rice vinegar, beef broth, coconut sugar (or brown sugar), mashed garlic, sesame oil, red chili flakes, and kosher salt in a medium bowl until the sauce is smooth and everything is fully combined.

Next, pat the chuck roast dry with paper towels. Place the roast in a Dutch oven or another oven-safe pot with a tight-fitting lid. Pour the marinade all over the meat, then flip the roast a few times so it’s completely coated on all sides.

Cover the pot with the lid and slide it into the oven. Let the roast cook for about 3½ hours. At that point, carefully pull it out and use two forks to check the meat. If it shreds apart easily, it’s ready. If it still feels a bit firm or resists shredding, cover the pot again and return it to the oven for another 30 minutes or so. The exact timing will depend on the size of your roast and your oven, so don’t be afraid to give it a little extra time if needed.

Once the beef is tender, remove the pot from the oven and shred the roast directly in the pot using two forks. Toss the shredded meat thoroughly in all those delicious juices.

If you’d like some crispy, caramelized bits, place the pot under the broiler on high for 3–4 minutes, keeping a close eye on it so it doesn’t burn.

When you’re ready to serve, spoon the saucy shredded beef over cooked rice and finish with sliced green onions, a sprinkle of sesame seeds, and a little chili crisp on top, if you like a bit more heat.