Season the chuck roast

• Slice the chuck roast into 2-inch chunks and place them in a large bowl.
• Drizzle with olive oil and season generously on all sides with the salt, pepper and garlic rub.
• Mix well so every chunk is coated.

Sear the beef

• Heat a large skillet over medium heat and spray with avocado oil.
• Sear the chunks on all sides until a nice golden brown crust forms, taking your time.
• Turn off the heat once done.

Build the braising liquid

• Add the sesame teriyaki sauce, beef bone broth, soy sauce, honey, rice vinegar, crushed red pepper flakes, minced garlic and sliced green onion whites to the slow cooker.
• Mix well to combine.

Braise the roast

• Add the seared chuck roast to the slow cooker along with the residue from the skillet.
• Cover with the lid and cook on high until the meat is fall-apart tender.

Sauté the vegetables

• Heat a large wok or skillet over medium-high heat and add the beef tallow.
• Add the sliced red onion, bell peppers and frozen broccoli.
• Season generously with salt, pepper and garlic, mix well and cook, stirring every few minutes, until sautéed to your liking.

Plate and serve

• Serve the braised beef over jasmine rice with the sautéed veggies.
• Top with sesame seeds and sliced green onions.