This incredibly tender slow cooker Korean beef. Chuck roast cooked low and slow for 8 hours in a sweet and spicy Korean-style teriyaki sauce! Serve over rice or noodles with some veggies like steamed broccoli or cauliflower. Great for the freezer or meal-prepping!
An Easy and Flavorful Crock Pot Recipe
I love cooking chuck roast in the slow cooker. It always produces super-tender, fall-apart meat, especially in this slow cooker Korean beef recipe. The tender chuck roast gets cooked in an easy Korean-inspired teriyaki-style sauce. And it’s minimal effort for the home chef! The crock pot does most of the work.
Both the sauce and cubed chuck roast get added to the slow cooker. Best of all, 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 to make it even easier.
The ingredient you’ll likely have to make a run to the grocery store for is the 2 pounds of chuck roast. Everything else needed for the sauce you likely have on-hand in the fridge or pantry!
For the Korean-inspired sauce, you’ll need:
- Light brown sugar (can use dark in a pinch)
- Low-sodium soy sauce (to better control the amount of salt in this sauce)
- Minced garlic
- Minced ginger
- Sesame Oil
- Rice vinegar
- Sriracha (or hot sauce of your choice)
- Green onions
- Sesame seeds
How To Make It
- Start by mixing up the sauce ingredients: brown sugar, soy sauce, sesame oil, Sriracha, ginger and garlic.
- Add the sauce and cubed chuck roast to the slow cooker and cook on low for 8 hours.
- 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 before scooping it over a bed of rice or noodles. Yum!
- Rainbow Vegetable Noodle Stir-Fry
- Sticky Rice
- The BEST Fried Rice
- Easy Lo Mein
- White or brown rice
- Cauliflower rice (for a low-carb option)
- Japanese Cucumber Salad
Tips and Variations
- Drizzle each serving of this slow cooker Korean beef with some extra Sriracha or even Japanese mayo before eating.
- Try making this with chopped pork loin instead of beef!
- Serve with some sautéed or steamed veggies like broccoli, asparagus, cauliflower, or broccolini.
- Add some sliced white onion to this slow cooker Korean beef!
Storage, Freezing, and Reheating Tips
- Store cooled leftovers in an airtight container or plastic bag in the fridge for up to 4 days.
- Freeze cooled slow cooker Korean beef in an airtight, freezer-safe container or plastic bag for up to 3 months.
- Reheat from frozen by letting this crock pot Korean beef thaw in the fridge overnight or on the counter at room temperature for a couple hours before microwaving until warmed through. Stir halfway to distribute heat evenly.
More Easy Slow Cooker Recipes To Try
Slow Cooker Korean Beef
Slow Cooker Korean Beef
- 2 pounds chuck roast cut into bite size pieces
- 1/2 cup light brown sugar
- 1/2 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
- Add chuck roast to the slow cooker.
- In a medium bowl mix together all of the sauce ingredients.
- Pour on top of the chuck roast and stir.
- 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).
- When the chuck roast is done mix together 1-2 tablespoons of cornstarch and 1/4 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 1/4 cup cooking liquid)
- Pour the mixture back in the slow cooker and cook on high heat for an additional 30 minutes or until the sauce is thickened.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Adapted from Damn Delicious