I cut the roast into one-inch pieces, added kosher salt and pepper to the pieces, seared them on both sides for 3 minutes each and then placed them into the slow cooker. I then chopped my two garlic cloves up, measured out 1/4 cup of soy sauce and 1/2 cup of beef stock and combined all three ingredients into a mixing bowl. Next I added the mixture into my slow cooker. I finally added 16 oz of sliced mushrooms into the slow cooker as well and cooked it on high for 4 hours. I boiled a few bags of rice for 10 minutes toward the end of the 4 hours and added butter, salt and pepper. Then to serve I placed my roast on top of the beds of rice.