• Season the beef. Pat the beef dry and season all over with salt and black pepper.
• Sear the beef. Heat the avocado oil in a skillet over medium-high heat. Sear the roast on all sides until deeply browned. Transfer the beef to the slow cooker.
• Add the aromatics. Add the minced garlic and ginger to the same skillet. Cook for 30–60 seconds, until fragrant. Deglaze the skillet with a splash of beef broth, scraping up the browned bits. Pour the garlic, ginger, and pan juices over the beef in the slow cooker.
• Slow cook. Pour the remaining beef broth into the slow cooker. Cover and cook on LOW for 8–10 hours, or until the beef is fork-tender and easily shreds.
• Shred the beef. Transfer the beef to a cutting board and shred it with two forks. Skim excess fat from the cooking liquid, then discard the liquid.
• Make the sauce. In a large bowl, whisk together the coconut aminos, orange juice, rice vinegar, sesame oil, brown sugar, gochujang, and white miso until smooth. Stir in a splash of rice vinegar to finish.
• Reserve a little sauce for serving, if desired, then add the shredded beef to the bowl with the sauce and toss until evenly coated.
• Caramelize the beef. Spread the sauced beef in an even layer on a foil-lined baking sheet. Broil for 2–4 minutes, until the edges are caramelized and crispy. Watch closely to prevent burning.
• Serve. Garnish with sliced green onions and toasted sesame seeds. Serve over cooked rice with cucumbers, optional chili crunch, and the reserved sauce.

Tips

• Keep the sauce separate: Making the sauce separately keeps the flavors concentrated and gives you better control over the final glaze.
• Reserve some sauce: Toss the beef with enough sauce to coat it, then drizzle the remaining sauce over the rice when serving.
• Watch the broiler: The sauce contains brown sugar, so the beef can caramelize quickly. Start checking at 2 minutes to prevent burning.
• Discard the slow cooker liquid: Skimming and discarding the cooking liquid helps keep the sauce concentrated and allows the beef to develop crispy edges under the broiler.