Slow Cooker Korean Beef

adapted from The Easy 5-Ingredient Slow Cooker by Bellessa Petersen

My husband is anti-slow cooker. I have no idea why -- something about everything has the same texture, bland, etc.  But he thinks that this may be the best recipe we've tried since this whole quarantine thing started (meaning we've tried at least 30 so far.) Take that for what you will.

Ingredients:

2 lb beef chuck roast, cut into chunks
1/3 cup soy sauce
2 tbsp sesame oil
2 tbsp tomato paste
2 1/4 tsp minced garlic
2 1/4 tsp ginger paste
1/2 cup packed brown sugar
1 tsp red pepper flakes
2 tbsp cornstarch
2 tbsp water
rice, to serve

Method:

Place chunks of beef at the bottom of a slow cooker.
In a separate small bowl, whisk together remaining ingredients, with the exception of the rice, cornstarch, and water.
Drizzle the mixture on top of the beef, mix, and arrange the beef in an even layer.
Cover and cook on low for 7 hours
Right before the beef is ready, whisk the cornstarch and water together in a small bowl until smooth.
When the timer goes off, stir the cornstarch mixture into the dish.
Turn the temperature to high and cook for an additional 1/2 hour uncovered, or until sauce thickened.
Serve over rice.