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This slow, savory beef is one of my go-to weeknight comforts. Slow Cooker Korean Beef is tender, easy to pull apart, and loaded with garlicky, umami-rich sauce that soaks into rice beautifully — perfect for busy evenings, meal prep, or casual dinner gatherings. If you love melt-in-your-mouth pot roast, try 5-star pot roast for another low-effort favorite.
What makes this recipe special
This recipe turns a simple chuck roast into an addictive Korean-inspired meal with very little hands-on time. The slow cooker does the heavy lifting: low, even heat breaks down connective tissue so every forkful is tender and flavorful. It’s budget-friendly, kid-approved, and scales easily for leftovers.
"Absolutely delicious — the whole family asked for seconds. I love how hands-off it is!" — a happy home cook
How this recipe comes together
You’ll brown no meat and fuss with no complex steps: nestle the roast in the slow cooker, pour a quick soy-sesame-garlic mixture over it, and let slow heat do the rest. Once the beef falls apart, thicken the cooking liquid with a cornstarch slurry and mix the shredded meat back in for a glossy, clingy sauce. Serve over rice or noodles for an effortless meal.
What you’ll need
2 pounds beef chuck roast
1/2 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon ginger, minced
1/4 cup green onions, sliced
1 tablespoon cornstarch
1 tablespoon water
Cooked rice for serving
Substitutions and notes:
- Soy sauce: use low-sodium if you watch salt, or tamari for gluten-free.
- Brown sugar: coconut sugar or honey can work — honey will deepen flavor.
- Sesame oil: a little goes a long way; omit if you don’t have it and add 1 tsp toasted sesame seeds as garnish.
- Beef: chuck roast is ideal for shredding; brisket or short rib are good alternatives.
Directions to follow
- Place the beef chuck roast in the slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and minced ginger; pour this mixture over the beef.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is easily pierced with a fork and very tender.
- Remove the roast and shred it using two forks.
- Stir together the cornstarch and water to make a slurry, then pour it into the sauce left in the slow cooker. Stir and let the sauce thicken for about 10 minutes on high.
- Return the shredded beef to the slow cooker and toss it in the thickened sauce until well coated.
- Serve the beef over cooked rice and garnish with sliced green onions.
Best ways to enjoy it
Serve this shredded beef over steamed rice, jasmine rice, or even on buttered noodles. Top with extra sliced green onions, sesame seeds, or a drizzle of gochujang mayo for heat. For contrast, a quick cucumber salad, kimchi, or a crisp Asian slaw brightens the plate and adds fresh texture. If you love soups, pair with a hearty bowl like hearty beef and barley soup for a cozy meal night.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 4 days. For freezing, portion the shredded beef and sauce into freezer-safe containers or bags for up to 3 months—leave a little headspace and thaw overnight in the fridge. Reheat gently on the stovetop over medium-low or in the microwave in short bursts, adding a splash of water or beef broth if the sauce tightens. Reheat only once for best quality.
Helpful cooking tips
- Trim excess fat but leave some for flavor; chuck roast needs fat to stay moist.
- If you prefer more caramelized flavor, quickly sear the roast in a hot pan before slow cooking (optional).
- Taste the sauce after thickening and adjust with a teaspoon of brown sugar or a squeeze of lime if it needs brightness.
- Use the slow cooker’s high setting if short on time, but low produces the most tender results.
Flavor swaps
- Spicy: stir in 1–2 teaspoons gochujang or a pinch of red pepper flakes before serving.
- Sweet-savory: add 2 tablespoons of hoisin sauce for a richer sauce.
- Gluten-free: swap regular soy sauce for tamari and ensure other condiments are certified GF.
- Low-sugar: reduce brown sugar or replace with a sugar-free sweetener suitable for cooking.
Helpful answers
Q: Can I double this recipe?
A: Yes. Use a larger slow cooker and increase cooking time slightly; the roast will still tenderize, but ensure pieces are not stacked too tightly for even cooking.
Q: Do I need to sear the beef first?
A: Searing adds flavor but isn’t necessary. The sauce and slow cooking develop deep flavor without searing, so it’s optional for convenience.
Q: How can I make this less salty?
A: Use low-sodium soy sauce and taste before thickening; add a touch of water or a splash of rice vinegar to balance saltiness.
Conclusion
For more slow-cooker Korean beef inspiration and slightly different takes on the sauce and seasoning, see this version from Slow Cooker Korean Beef – I Heart Eating and this variation at Slow Cooker Korean Beef – Closet Cooking. Both are useful references if you want to tweak sweetness, spice, or add a finishing glaze.
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- 5-star pot roast slow cooker
- Hearty beef and barley soup
Slow Cooker Korean Beef
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This easy Korean beef recipe features tender, shredded beef in a savory, umami-rich sauce, perfect for serving over rice or noodles.
Ingredients
- 2 pounds beef chuck roast
- 1/2 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup green onions, sliced
- 1 tablespoon cornstarch
- 1 tablespoon water
- Cooked rice for serving
Instructions
- Place the beef chuck roast in the slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and minced ginger; pour this mixture over the beef.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is easily pierced with a fork and very tender.
- Remove the roast and shred it using two forks.
- Stir together the cornstarch and water to make a slurry, then pour it into the sauce left in the slow cooker. Stir and let the sauce thicken for about 10 minutes on high.
- Return the shredded beef to the slow cooker and toss it in the thickened sauce until well coated.
- Serve the beef over cooked rice and garnish with sliced green onions.
Notes
For variations, use low-sodium soy sauce for less salt, or omit sesame oil and add toasted sesame seeds as garnish. Can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg