Heat skillet with 1 tbsp olive oil and 1 tbsp butter on medium-high heat.
Cut 2 1/2 lbs of beef chuck roast into 1 to 2 inch pieces.
Pat dry the chuck roast pieces on all sides with a paper towel.
Add salt to each side of the chuck roast pieces.
Sear each side of the chuck roast pieces for 2 minutes.
While searing the chuck roast: combine 1 cup beef broth, 1 cup soy sauce, 1/2 cup brown sugar, 2 tbsp olive oil, 2 tsp coconut aminos, 2 tsp seaseme oil, 1/2 tsp black pepper and 1/4 tsp cayene pepper in slow cooker.
Shred 2 carrots.
Add shredded carrots to the slow cooker.
Dice 1 medium red onion.
Add 2 1/2 lbs of chuck roast to the slow cooker.
In the same skillet as you cooked the chuck roast, sautee the red onion for six minutes.
After six minutes, add 4 cloves minced garlic. Cook for an additional two minutes.
Add red onion to the slow cooker.
Mix all ingredients in the slow cooker.
Cook on high for 4 – 5 hours or low for 6 – 8 hours. For best results cook on low.
Once the chuck roast is cooked, shred.
Mix 1 tbsp cornstarch and 1 tbsp cold water in a small bowl. Add to slow cooker.
Add 1 tsp ginger to the slow cooker.
Cook for an additional 10 minutes in the slow cooker on low.
Shred additional carrot.
Dice 2 green onions.
Serve over rice (or cauliflower rice).
Add shredded carrots and diced green onion on top of mongolian beef.