Slow Cooker Asian Beef

5 from 1 vote

Fall-apart tender chuck roast made easy with bottled Japanese barbecue sauce, fresh garlic, ginger, and sesame oil. Serve over rice or use the leftovers for fried rice, salads, and tacos.

Prep Time20

Cook Time8 40

Total Time9

Course: Main

Cuisine: Asian

Servings: servings

Author: Brianna May

Equipment

Slow Cooker

Ingredients

Beef and Sauce

3 1/2-4 pounds chuck roast boneless, one large roast or two smaller roasts totaling 3½–4 pounds
1 teaspoon vegetable oil
2 teaspoons Morton kosher salt
1 cup Japanese BBQ sauce such as Bachan's Original
10 cloves garlic minced
2 tablespoons fresh ginger grated
1 teaspoon smoked paprika
1 tablespoon cornstarch
1/4 cup water cold, adjust as needed
1 teaspoon toasted sesame oil

For Serving

steamed rice for serving
green onions sliced, optional
chili crisp optional
sesame seeds optional

Instructions

Season the beef. Pat the chuck roast dry. Rub it with the vegetable oil, then season all sides with the Morton kosher salt.
3½–4 pounds chuck roast
1 teaspoon vegetable oil
2 teaspoons Morton kosher salt
Sear the beef, if desired. Use your slow cooker's sear setting, or heat a large skillet over medium-high heat. Brown the beef on both sides, working in batches if needed so the pieces have room. Transfer it to the slow cooker if using a skillet. If skipping the sear, place the seasoned beef directly in the slow cooker.
Add the sauce and aromatics. Pour the Japanese BBQ sauce over the beef. Add the garlic, ginger, and smoked paprika. If you used the cooker's sear function, switch it to the slow-cook setting.
1 cup Japanese BBQ sauce
10 cloves garlic
2 tablespoons fresh ginger
1 teaspoon smoked paprika
Slow-cook until tender. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef pulls apart easily with a fork. Smaller roasts may finish earlier, while one large roast may need the full cooking time. If the beef is still firm and resists shredding, cover and continue cooking until fork-tender.
Shred the beef. Transfer the beef to a large dish and shred with two forks, removing any large pieces of fat as you go. Leave the cooking juices in the slow cooker.
Thicken the sauce and serve. Whisk the cornstarch with the cold water until smooth. Return the shredded beef and slurry to the slow cooker and stir well. Turn the slow cooker to HIGH and heat, stirring occasionally, until the sauce thickens and coats the beef. Allow about 30 minutes for finishing, but use the sauce consistency as your guide; timing varies by cooker. Stir in the toasted sesame oil. Taste and add a little water if needed to loosen the sauce or mellow its saltiness. Serve over steamed rice with green onions, chili crisp, and sesame seeds, if desired.
1 tablespoon cornstarch
¼ cup cold water
1 teaspoon toasted sesame oil
Steamed rice
Green onions
Chili crisp
Sesame seeds

Notes

Sauce and salt: I use Bachan’s Japanese Barbecue Sauce from Costco as the shortcut sauce base. I reduced the Morton kosher salt to 2 teaspoons during testing because the sauce is already salty. Taste before adding more.
Searing: Recommended for more flavor, but optional. Use the cooker's sear function or a skillet, then switch to slow-cook mode.
Roast size and tenderness: Use one large roast or two smaller ones totaling 3½–4 pounds, fully thawed. Smaller roasts may finish sooner. If the beef is still firm and resists shredding, keep cooking until fork-tender.
Sauce consistency: Return the shredded beef and cold cornstarch slurry to the cooker together, then heat on HIGH until thickened. Use less water if the juices are watery; add a little more if the finished sauce is too thick or salty.
Serving: Serve over rice with green onions, chili crisp, and sesame seeds. I cook Costco's frozen stir-fry vegetables separately over high heat with a little oil and salt.
Meal prep and leftovers: Refrigerate promptly in shallow airtight containers for 3–4 days. Reheat with a splash of water as needed. Try leftovers in fried rice, over a sweet potato, in a salad, or in Asian-style tacos.

Nutrition