Easy 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.
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 in your crockpot is my favorite way to cookโฆ..and costs under $20 to feed all 5 of us. Thatโs a big win! (affiliate links present)
Slow Cook Korean Beef Recipe
Youโll never guess just how easy this is to create yโall! 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.
Very little prep work on your part to make this beef recipe but it will impress your family for sure. if you are looking to try something new and have your family try new flavors from around the country, this is a great intro to that.
Cook Time
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.
on Low
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 isnโt nearly as moist. It is super easy as is, takes a bit more time but so worth it.
When you get home just shred and allow that to sit in the juices for a little bit. That way it can really soak it all up and then make tacos. Our favorite way to serve this anyway. It should be able to be shredded with two forks, if not give it some more time. If it doesnโt fall apart, it isnโt quite ready.
It is fantastic warmed up the next day too so donโt throw any away. Keep the sauces in the pot and store them with the meat in an airtight container. You can then make some Minute rice for a fast and protein packed meal. I love two for one pot meals.
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
- 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 itโs 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 havenโt 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.
When it comes to the main protein you can choose what you like but it should be something with some fat to keep it moist. Like our chuck roast in oven recipe, you want a decent amount of liquid around it to stay nice and tender. Here are brief step by steps on slow cooking until it incredibly tender at the end of the day.
How to serve
- 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 donโt 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.
Ok so if you โknow meโ you know that I hate wasting food. I mean especially now that grocery prices are out of this world right?? Sometimes the meal gets even better the next day as it sits in the sauce and soaks all of those wonderful flavors right up. It is kindaโ the case with this one I think.
Slow Cooker Korean Beef
Equipment
- 1 slow cooker
Ingredients
- 1-2 lb chuck roast
Korean Beef Sauce
- 1/2 c soy sauce
- 1/2 c brown sugar
- 4 tbsp garlic
- 2 tsp sesame oil
- 2 tsp dried ginger
- 1 tsp gochujang, whisk in with sauce and taste, adjust if you want it spicier
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 steak and remaining marinade in bag into your slow cooker with 1/2 c of water.
- Cook on low for 8 hours, 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 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 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 โnother pot for yourself.
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.