Begin by placing a 3-4 pound beef chuck roast into your slow cooker, ensuring it's centered for even cooking.

In a mixing bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, sriracha, and black pepper.

Pour the prepared sauce over the beef chuck roast in the slow cooker, ensuring it is evenly coated.

Cover the slow cooker with its lid and set it to cook on low for 7-8 hours or on high for 3-4 hours.

Once the cooking time is up, remove the beef from the slow cooker and shred it with two forks.

Return the shredded beef back to the slow cooker, stirring it through the remaining sauce.

Mix together cornstarch with cold water to create a slurry, then stir this into the cooker.

Cover and allow the mixture to simmer on high for an additional 15-20 minutes until thickened.

Serve over rice or in lettuce wraps, garnished with chopped green onions and sesame seeds.