Trim excess fat from the chuck roast and place it in a 6-quart slow cooker.

In a bowl, whisk together the beef broth, ½ cup water, apple juice, honey, soy sauce, garlic, ginger, apple cider vinegar, tomato paste, smoked paprika, black pepper, and sesame oil, if using.

Pour the sauce over the chuck roast.

Cover and cook on LOW for 8–10 hours or HIGH for 5–7 hours, until the beef is fork-tender and shreds easily.

Remove the beef from the slow cooker and shred it with two forks, discarding any large pieces of fat.

Return the shredded beef to the slow cooker and stir it into the cooking liquid.

For a thicker sauce, mix the cornstarch with 2 tablespoons cold water. Stir into the hot cooking liquid and cook on HIGH for 10–20 minutes, until thickened.

Serve warm over rice, mashed potatoes, or noodles.

Beef: Use boneless chuck roast for the best shreddable texture.

Cooking: LOW is recommended for the most tender results. Cooking times vary by slow cooker and roast thickness.

Sauce: The roast releases additional liquid during cooking, so there's no need to add more broth unless the cooking liquid is running low.

Storage: Refrigerate leftovers for up to 3–4 days.

Freezing: Freeze in an airtight container with some sauce for up to 3 months for best quality.