1large russet potatopeeled, cut into 1 inch pieces
1 1/2cupsbaby carrotscut in half
In a medium bowl, whisk together the ketchup, soy sauce, sriracha, honey, hoisin, chicken broth, and salt. Set aside.
Rub the beef all over with the olive oil; and season generously with salt and pepper. In a large saute pan, over medium-high heat, brown the beef for about 2 minutes per side.
Place the browned beef on top of the onion, carrots, and potato in a 6-quart slow cooker. Give the broth mixture a whirl and pour over the top; turn to coat. Give everything one more grind of salt and pepper.
Cover and cook on low for 8 hours.
Transfer beef to a cutting board and, using two forks, shred the meat.
Serve the beef and vegetables on individual plates with some of the sauce.