Tender Slow Cooker Beef (Printable version)
Tender beef simmered slowly in a savory Korean sauce, perfect for rice or wraps.
# What you need:
→ Beef
01 - 2 lbs beef chuck roast, cut into large chunks
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon fresh ginger, grated
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds
→ Vegetables and Garnishes
11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds
13 - Sliced red chili, optional
# How to make it:
01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds in a medium bowl until smooth and fully combined.
02 - Arrange beef chunks in the slow cooker. Pour sauce over beef, turning pieces to coat evenly on all sides.
03 - Scatter half the green onions over the beef and sauce mixture.
04 - Cover and cook on low setting for 7 hours until beef is fork-tender and easily shredded.
05 - Shred beef directly in slow cooker using two forks. Stir thoroughly to distribute sauce evenly throughout meat.
06 - Serve hot over steamed rice, in lettuce wraps, or alongside steamed vegetables. Garnish with remaining green onions, sesame seeds, and sliced red chili if desired.
# Expert tips:
01 -
- The beef becomes impossibly tender, literally falling apart when you look at it sideways
- That sweet and salty sauce creates the most incredible flavor balance
02 -
- Resist the urge to lift the lid during cooking, every time you do you add 15-20 minutes to the cooking time
- The sauce will thin out initially but thicken beautifully as it cooks down
03 -
- Adding a tablespoon of pear or apple puree to the sauce creates authentic Korean depth
- Let the beef rest for 10 minutes before shredding for the most tender results