Slow Cooker Korean Beef

Incredibly Tender Slow Cooker Korean Beef. Cooked low and slow for 8 hours!

Slow Cooker Korean Beef

I love cooking chuck roast in the slow cooker. It always produces super tender fall apart meat. The tender chuck roast gets cooked in a Korean inspired sauce.

The sauce is made up of brown sugar, soy sauce, sesame oil, Sriracha, ginger and garlic. Both the sauce and cubed chuck roast get added to the slow cooker. The prep time is less than 10 minutes. You can even prep all the ingredients the night before and throw it into the slow cooker in the morning!



After the Slow Cooker Korean Beef has finished cooking I mix cornstarch and some of the cooking liquid together to thicken it up.

To serve I garnish with green onions, sesame seeds and a little more Sriracha. This Korean Beef goes amazing with my Rainbow Vegetable Noodle Stir-Fry Enjoy!


Slow Cooker Korean Beef

  • 3.3
  • 3 reviews
Prep time:
Cook time:
Total time:
Serves: 4-6
Incredibly Tender Slow Cooker Korean Beef. Cooked low and slow for 8 hours!


Slow Cooker Korean Beef

  • 2 pounds chuck roast, cut into bite size pieces


  • ½ cup light brown sugar
  • ½ cup low sodium soy sauce
  • 6 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons Sriracha, or more to taste
  • 1-2 tablespoons cornstarch
  • green onions. if desired
  • sesame seeds, if desired


  1. Add chuck roast to the slow cooker.
  2. In a medium bowl mix together all of the sauce ingredients.
  3. Pour on top of the chuck roast and stir.
  4. Cover and cook for 8 hours on low. (I would not recommend cooking this on high. I have tried and it was pretty tough after cooking on high for 5 hours).
  5. When the chuck roast is done mix together 1-2 tablespoons of cornstarch and ¼ cup of the liquid from the slow cooker in a small bowl. (I usually start with 1 tablespoon, if you want it thicker add an additional tablespoon to ¼ cup cooking liquid)
  6. Pour the mixture back in the slow cooker and cook on high heat for an additional 30 minutes or until the sauce is thickened.
  7. Serve immediately, garnished with green onions and sesame seeds, if desired.


Adapted from Damn Delicious
Only Eats


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  • Krystal

    This looks sooo yummy!! I have to make this!! Korean flavour is my FAVOURITE!!! I have a question though – will 1/2 a cup of soy sauce and 2 table spoons of rice vinegar be enough liquid to cover the meat? Would I be able to add a little bit of beef broth to it to make sure the meat doesn’t burn & stick to the slow cooker? Or would that change the flavour?
    Thanks for the recipe 🙂

    • Hi Krystal!

      Yes it will cover the meat don’t worry! You can always double the sauce if you prefer.



    • Hi Lynne!

      Either would be awesome! I would do maybe sticky white rice to soak up all the sauce or some easy stir fry noodles to go on the side.

      Thanks & Enjoy!


  • Curtis Stotlar

    I love Korean cooking and have enjoyed it with Korean
    friends on many occasions.
    It takes time for the American stomach to adjust
    to it but denitely worth the wait! This dish is Korean- flavored or ma

  • Lariska

    Has anyone actually made it except for the owner of the recipe, don’t understand people giving rating when they haven’t tried making it.

  • Sharon Seiber

    I am going to try this without the sriracha and see how it goes. Hot foods are not welcome at our house, but the recipe looks good