Name: Slow Cooker Korean Beef
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 2 pounds beef chuck roast (well-marbled is best) (Best for flavor and tenderness); 1/2 cup soy sauce (use low-sodium if preferred) (Substitute tamari or coconut aminos for gluten-free); 1/4 cup brown sugar (light or dark) (For less sugar, start with 2 tablespoons and adjust after cooking); 1/4 cup rice vinegar (Apple cider vinegar can be used as a substitute in a pinch); 1 tablespoon sesame oil (Adds a nutty flavor); 3 cloves garlic, minced (about 1 tablespoon) (Using fresh garlic enhances flavor); 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger) (Use fresh for best flavor); 1/2 teaspoon red pepper flakes (Optional, for a bit of heat); 1/4 cup green onions, sliced (For garnish); Sesame seeds (For garnish)

I first tried this slow cooker Korean beef on a cold weeknight and it instantly became comfort food I rely on. Tender shredded chuck roast sinks into a sweet-savory sauce made from soy, brown sugar, rice vinegar and toasted sesame — the kind of dish that’s easy to assemble in the morning and tastes like you spent hours on it. It’s great for busy family dinners, meal prep, or piling into rice bowls and sandwiches. If you like pulled beef with bold Asian flavors, this one is a keeper — and it pairs nicely with other slow-cooker beef recipes like this slow-cooker roast beef for variety: https://usa.mixmirth.com/delicious-slow-cooker-roast-beef/.

What makes this recipe special

This version of slow cooker Korean beef gives you deep, caramelized flavor with almost no hands-on time. The long, low cook breaks down connective tissue in chuck roast so the meat shreds effortlessly. The sauce balances salty (soy), sweet (brown sugar), tangy (rice vinegar) and nutty (sesame oil), while garlic and ginger give it a classic Korean-inspired backbone. It’s budget-friendly, freezer-friendly, and scales easily for a crowd.

“A simple dump-and-go slow cooker meal that tastes like it simmered all day — my whole family asked for seconds.”

Step-by-step overview

Before you dive in: you’ll place a chuck roast in the slow cooker, whisk together a soy-based sauce, pour it over the beef, and cook low-and-slow until the meat shreds. After shredding, return the beef to the sauce so every bite is coated. Total active time is about 10–15 minutes; cooking time is 3–8 hours depending on setting.

What you’ll need

2 pounds beef chuck roast (well-marbled is best)
1/2 cup soy sauce (use low-sodium if preferred)
1/4 cup brown sugar (light or dark)
1/4 cup rice vinegar (sub: apple cider vinegar in a pinch)
1 tablespoon sesame oil
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
1/2 teaspoon red pepper flakes (optional for heat)
1/4 cup green onions, sliced (for garnish)
Sesame seeds (for garnish)

Notes: If you need gluten-free, replace soy sauce with tamari or coconut aminos. For less sugar, start with 2 tablespoons brown sugar and adjust after cooking.

Step-by-step instructions

Place the beef chuck roast in the slow cooker. Pat it dry first so the sauce sticks better.
In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until the sugar dissolves.
Pour the sauce evenly over the beef, making sure it’s coated on all sides.
Cover and cook: low for 6–8 hours or high for 3–4 hours. The beef is done when it’s fork-tender and pulls apart easily.
Transfer the roast to a cutting board and shred with two forks. Discard any large pieces of fat.
Return the shredded beef to the slow cooker and stir to coat with the sauce. Let it warm in the sauce for 10–15 minutes so the meat soaks up the juices.
Serve hot, garnished with sliced green onions and sesame seeds.

Pro tip: If the sauce is too thin after shredding, remove a cup of it, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the reserved sauce, then add back and cook on high for 10–15 minutes to thicken.

Best ways to enjoy it

This beef is versatile. Try these serving ideas:

Over steamed white or brown rice for classic bowls.
On buttered buns or toasted rolls for Korean-inspired beef sandwiches.
Tossed with quick-pickled cucumbers and shredded cabbage for a bright crunch.
As a protein topping for salads or loaded baked potatoes.
Fold into tortillas with kimchi for a fusion taco.

For a different texture contrast, serve with a side of roasted broccoli or a simple cucumber salad. If you want extra richness, drizzle a little toasted sesame oil just before serving. For more high-protein slow-cooker ideas, this garlic butter beef bites recipe is a good companion: https://usa.mixmirth.com/high-protein-slow-cooker-garlic-butter-beef-bites/

Storage and reheating tips

Refrigerator: Cool leftovers to room temperature (no more than 2 hours), store in an airtight container up to 4 days.
Freezer: Freeze in meal-sized portions up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, squeeze out excess air.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat with a splash of water or beef broth to loosen the sauce, or microwave in 30-second bursts, stirring between intervals. Ensure reheated beef reaches 165°F (74°C) before serving.
Food safety: Do not refreeze thawed beef more than once. Discard if left at room temperature over 2 hours.

Helpful cooking tips

Choose the right cut: Chuck roast gives the best balance of flavor and tenderness due to its marbling.
Trim excess fat but don’t over-trim — fat equals flavor and helps the sauce coat the meat.
Taste and adjust: After shredding, taste the sauce and add a little more vinegar for brightness or brown sugar for sweetness.
Thickening shortcut: If you want a glossy, thicker sauce, remove a cup of cooking liquid, whisk in 1 teaspoon cornstarch, then stir back into the slow cooker and cook uncovered on high for 10–15 minutes.
Make-ahead: Assemble in a slow cooker liner the night before and refrigerate; start cooking in the morning. This makes weekday prep a breeze.

Creative twists

Spicy gochujang: Stir 1–2 tablespoons gochujang into the sauce for authentic Korean heat and depth.
Hoisin swap: For a sweeter, more complex profile, replace 2 tablespoons brown sugar with 2 tablespoons hoisin sauce.
Lighter version: Use sirloin tip roast and cut cooking time slightly; expect slightly less fall-apart shredding.
Chicken or pork: Use the same sauce with boneless pork shoulder (cook similar to beef) or chicken thighs (shorter cook time; monitor doneness).
Vegetarian idea: Simmer the sauce with shredded king oyster mushrooms and jackfruit for a plant-based pulled “beef” alternative.

Helpful answers

Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Cooking is 6–8 hours on low or 3–4 hours on high, plus a few minutes to shred and finish.

Q: Can I make this in an Instant Pot?
A: Yes. Sear the roast on the sauté setting for flavor, add sauce, and pressure cook on high for about 60–75 minutes depending on roast size, then natural release 10–15 minutes before shredding.

Q: Is this gluten-free?
A: Not with regular soy sauce. Use tamari or coconut aminos to make it gluten-free.

Q: Can I reduce the sugar?
A: Yes — reduce to 2 tablespoons and taste after cooking. The long simmer mellows flavors; you may need to adjust with a touch more vinegar or soy to balance.

Q: What sides work best for picky eaters?
A: Plain rice, buttered noodles, or soft rolls are familiar options that let the beef shine without intimidating kids.

Conclusion

If you want a few more versions and inspiration for slow-cooker Korean-style pulled beef, see Slow Cooker Korean Beef – I Heart Eating for a closely related recipe and serving ideas. For another take that highlights rich, savory slow-cooked beef, check out Slow Cooker Korean Beef – Closet Cooking for technique variations and tips.