Slow Cooker Korean Beef Chuck Roast

Easy slow cooker Korean beef recipe with chuck roast is great served over rice or for shredded tacos. Easy crockpot beef packed with flavor and simple to make. If you want to set it and forget it in the morning vs. Chuck Roast in Oven at 350 this is the way to go.

Easy Crockpot Korean Beef Recipe

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. Marinated beef recipe that lends tons of flavor and comes out tender when you’re ready for dinner.

Very little prep work on your part 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.

Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….

1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
2. I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.

Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉

How Long to Cook Korean Beef in Slow Cooker

Just mix your 5 ingredients together. Then lay your slow cooker chuck roast inside, pour your mixture on top, close your lid and set on low for 8 hours. I always recommend low and slow vs. high so the connective tissues can break down to get each bite fork tender.

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 Korean beef 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 doesn’t fall apart, it isn’t quite ready.

It is fantastic warmed up the next day too so don’t 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.

Ingredients

1. Chuck roast is what was used here, any type of roast about 2 pounds is best
2. Soy sauce and Sesame oil
3. Brown sugar will bring a bit of sweetness to the sauce
4. Garlic I use in all the things no matter what I am making, because it’s amazing
5. Dried ginger
6. Sesame seeds and green onions can be diced for garnish

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.

How much gochujang should you add?

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.

Can you use a frozen roast?

Yes, in fact you can. You would use the same sauce mixture but the timing from our frozen roast in slow cooker post. You may never know the difference honestly and the cook time doesn’t differ much. Just let it go all day and it falls apart!

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 Make Korean Beef in Slow Cooker

• Combine all sauce ingredients into a dish and whisk together until sugar is mostly dissolved.
  • you can simmer this on high heat for 5 minutes if you want it completely dissolved beforehand.
• In a large bag marinate the steak with the sauce mixture overnight or at least for 3 hours in the fridge.
• When ready into your slow cooker add the steak and remaining marinade in the bag with 1/2 c of water or beef broth / beef stock.
• Cover and cook on low for 8 hours. Remove to a cutting board and shred meat. Put back into crock pot with remaining sauce on warm if serving for a party.
  • Or serve immediately in small tortillas to make Korean beef tacos.

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 crockpot.
• If you don’t have tortillas on hand just make a pot of slow cooker brown rice, put it on top + 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 “know me” 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 kinda’ the case with this one I think.

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 leftover beef

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.

For quicker versions, try our ground beef Instant Pot Korean beef or Instant Pot Korean chicken recipes here too!