1. Season the roast with salt and pepper. Add a bit of oil to a large fry pan, over medium heat, and sear each side to build a golden brown crust all around.

2. Slice a yellow onion thinly and spread throughout the bottom of a slow cooker. Transfer the beef to the slow cooker over the onions.

3. In a mason jar or bowl, combine the orange sesame beef mixture and mix well until it becomes a uniform sauce. Pour over the beef. Slow cook on low for around 6 hours, until the beef can easily pull apart.

4. Remove the roast from the slow cooker, shred, and return back to incorporate into the juices.

5. One hour prior to the beef being cooked, preheat an oven to 420 degrees F. With a fork, poke some holes in the potatoes. Lightly coat or spray with oil and place the potatoes in a glass baking dish. Season with salt & pepper. Bake in the oven for around 50-60 minutes, flipping half way. The potatoes are done when you can very easily cut down the middle.

6. Serve by cutting the potato down the middle, stuffing with the beef mixture, and topping it with a bit of sour cream and a bunch of sliced green onion. Enjoy with a side salad for a balanced meal!