Our slow cooker Korean beef with chuck roast is great served over rice or for shredded tacos. This meal is packed with flavor, can be made with fresh or starting with our frozen roast in slow cooker instructions too.
If you love easy crockpot recipes you should try this one with just 5 ingredients! Tender shredded beef with a sweet and tangy sauce cooked all day with very little prep time. A meal we all love made under $20 is always a big win!
You’ll never guess just how easy this is to create y’all! If you love Asian flavors but want a way to get them in your own home and not always go to a restaurant, this is for you. You may have made Chuck Roast in Oven before but this takes that cut to a whole new level.
How long does Korean beef take to cook in slow cooker?
5 ingredient prep time to throw things in slow cooker you just add beef chuck roast slow cooker. Pour sauce mixture on top, cover and cook on low for 8 hours or until you are able to shred easily with two forks. If it is difficult to pull, it needs more time, check back every 30 minutes until is is super tender.
Should you cook chuck roast on low or high?
I always recommend low and slow vs. high so the connective tissues can break down to get each bite fork tender. Trying to speed up the process with high heat will yield a result that isn’t nearly as moist. It is super easy as is, takes a bit more time but so worth it.
Ingredient Notes
Chuck roast is what was used here, any type of roast about 2 pounds is best. You can use bone-in but we prefer Boneless Chuck Roast so it is easier to shred at the end. You want a cut with good marbling (fat) so it is as tender as possible.
Soy sauce and Sesame oil will add a deep salty flavor to the sauce, to thin it out if you would like, add a bit of beef broth or rice vinegar for a zing of bitterness
Brown sugar will bring a bit of sweetness to the sauce
Garlic I use in all the things no matter what I am making, because it’s amazing
Dried ginger is found as a spice, ground, or fresh diced fine would work too.
Sesame seeds and green onions can be diced for garnish, family loves this addition
Variations
If you haven’t made an Asian style sauce before, we have made a few. With slightly different flavors and we love them all. The sauce we made for our Instant Pot spicy teriyaki chicken thighs is wonderful too. It could be substituted for the sauce below. You can adjust the heat level in that one to be intense or very mild.
You can add red pepper flakes for heat, dice jalapenos, or use gochujang which would be the most intense but the most authentic of them as well. With the latter you should start with 1 Tbsp. in with the sauce, whisk and taste. Adjust for more if you want extra spicy.
Slow Cooker Korean Beef Recipe
Equipment
- 1 slow cooker
Ingredients
- 2 pound chuck roast
Korean Beef Sauce
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 4 tbsp garlic
- 2 tsp sesame oil
- 2 tsp ginger, dried
- 1 tsp gochujang, whisk in with sauce and taste, adjust if you want it spicier
- 1/2 cup beef broth
Instructions
- Combine all sauce ingredients into a dish and whisk together until sugar is mostly dissolved.
- In a large bag marinate the steak with the sauce mixture overnight or at least for 3 hours in the fridge.
- When ready add the roast and remaining marinade in bag into your slow cooker with broth.
- Cook on low for 8 hours (or long enough where meat shreds easily with 2 forks). Then remove to a cutting board and shred meat. Can put back into crockpot with remaining sauce on warm if serving for a party or serve immediately in small tortillas to make Korean beef tacos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to serve
You can shred beef when done and put into tortillas topped with Hawaiian cole slaw or just a shredded cabbage mixture. Drizzle of sauce from the pot.
If you don’t have tortillas on hand just make a pot of steamed rice or we have instructions on making some slow cooker brown rice + a drizzle of sauce from the pot, that is an amazing dinner too. For a keto friendly dinner serve as is on a plate with a side of vegetables.
How to Save Leftovers
You always want to wait until your food is at room temperature and completely cooled first. Then find a container that will close tightly and remove as much air around the outside of the food as possible, that will keep it moist. In this case spoon as much sauce in the pot into your container too.
How Long to Reheat
When your reheat it, toss with the sauce in the container and then microwave for about 1.5 minutes stirring every 30 seconds or so. Once hot again serve with some quick Minute rice on the side unless you want to make a whole ‘nother pot for yourself.
Other Asian Recipes You’ll Love
For quicker versions, try our ground beef Instant Pot Korean beef or Instant Pot Korean chicken recipes here too!
This is SO easy and delicious. A total winner with my picky family. I usually serve it with fried rice and broccolini.