Name: Flavor-Packed Slow Cooker Korean Beef
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8
Cuisine: American
Ingredients: 3 lb chuck roast; ½ cup soy sauce; ¼ cup brown sugar; 4 garlic cloves; 1 tablespoon fresh grated ginger

Satisfy your cravings with this bold, flavor-packed Korean beef slow-cooked in your crockpot! Tender chuck roast simmers with soy sauce, brown sugar, garlic, and ginger, creating a sweet-savory masterpiece. Among the best beef slow cooker recipes, it’s perfect over rice for a deliciously easy meal.

Recipe Tips and Tricks

Sear the beef for a caramelized edge—amps up the flavor!
Grate ginger fresh—it’s more potent and aromatic.

Dissolve brown sugar in soy sauce—ensures even sweetness.
Shred beef in the crockpot—keeps it juicy and saucy.
Add a splash of water if sauce thickens too much—perfect consistency!

Why You’ll Love This Recipe

You’re going to be totally obsessed with this flavor-packed slow cooker Korean beef—it’s one of the best beef slow cooker recipes that’ll have you dreaming of every bite! This dish is a flavor explosion: toss everything into the crockpot, let it simmer all day, and come home to a tender, succulent roast infused with a sweet-savory Korean sauce that’s pure magic over rice. The chuck roast melts into shreddable perfection, soaking up the rich soy sauce, brown sugar, garlic, and ginger for a taste that’s bold, balanced, and downright addictive. It’s a low-effort recipe that delivers huge, crave-worthy vibes—perfect for busy days or when you want a meal that wows without the work. You’ll love how it fills your kitchen with tantalizing aromas and turns dinner into a delicious adventure!

Yield: Serves 8

Flavor-Packed Slow Cooker Korean Beef

Slow cooker Korean beef—a tender, sweet-savory dish with bold flavor.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

3 lb chuck roast

½ cup soy sauce
¼ cup brown sugar
4 garlic cloves

1 tablespoon fresh grated ginger

Instructions

Gather Your Ingredients: Alright, let’s dive into some Korean-inspired deliciousness! Grab your chuck roast, soy sauce, brown sugar, garlic, and fresh ginger. Set out your crockpot, a cutting board, a sharp knife, a skillet (optional), tongs, a measuring cup, and a grater—everything you need for this flavor bomb!
Prep the Garlic: Take your 4 garlic cloves—peel off the papery skins with your fingers, then place them on the cutting board. Mince them finely with your knife—or use a garlic press if you’ve got one—for that bold, pungent kick. Set them aside in a little pile—flavor central!

Grate the Ginger: Grab a knob of fresh ginger—peel it with a spoon or knife, then grate 1 tablespoon using a microplane or fine grater. Place it on the cutting board in a fragrant heap—this zesty spice is the secret to that Korean zip. Keep it ready!
Season the Roast: Take your 2-3 lb chuck roast—pat it dry with paper towels to remove any moisture. Sprinkle a pinch of salt and pepper (optional, since soy sauce is salty) over both sides, rubbing it in with your hands. This beefy star is primed for its flavor-packed journey!
Sear the Roast (Optional): Heat a skillet over medium-high—add a drizzle of oil if you like. Place the roast in the hot pan and sear for 3-4 minutes per side until it’s golden brown, flipping with tongs. This caramelizes the outside—skip it if you’re short on time, still awesome!

Set Up the Crockpot: Open your crockpot—use a liner if you’ve got one for easy cleanup. Place the seared (or raw) chuck roast right in the center of the pot—let it sit there, ready to soak up all that sweet-savory Korean goodness we’re about to pour in!
Mix the Sauce: In a measuring cup, combine ½ cup of soy sauce and ¼ cup of packed brown sugar—stir with a spoon until the sugar mostly dissolves. Add the minced garlic and grated ginger, mixing them in well. This bold, flavorful blend is the heart of the dish—smells amazing already!
Pour the Sauce: Take your soy sauce mixture—pour it evenly over the roast, letting it drizzle down the sides and pool at the bottom. Use your spoon to scoop any garlic or ginger from the cup and spread it over the top—this ensures every bite is packed with flavor!

Cook It Slow: Secure the lid on your crockpot—make sure it’s tight! Set it to low for 8 hours (for shreddable tenderness) or high for 4-5 hours if you’re in a rush. Let it simmer away—go enjoy your day while the Korean magic happens!
Shred and Serve: When it’s done, lift the lid—breathe in that sweet-savory aroma! Use tongs to check the roast—it should be super tender. Shred it with two forks right in the crockpot, mixing it with the sauce. Spoon over rice—dig in and savor the bold, comforting bliss!

Notes

Rest 10 minutes before shredding for juicier beef—patience pays off!

Taste sauce after cooking—add soy or sugar if needed for balance.
Use a 4-6 quart crockpot for the best fit and flavor soak.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 434Total Fat 26gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 14gCholesterol 141mgSodium 1007mgCarbohydrates 7gFiber 0gSugar 6gProtein 43g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chuck Roast: A 2-3 lb chuck roast is ideal—marbled for tenderness and perfect for slow cooking into juicy shreds.
Soy Sauce: Half a cup of low-sodium soy sauce adds savory umami—key to the Korean flavor profile.

Brown Sugar: A quarter cup of packed brown sugar brings sweet balance—light or dark works great.
Garlic: Four cloves of fresh garlic deliver bold, pungent depth—minced for maximum flavor.
Ginger: One tablespoon of fresh grated ginger adds warm, zesty kick—fresh is best here.

Variations and Substitutions

Swap chuck roast for flank steak or short ribs—adjust time for thinner cuts.
Replace soy sauce with tamari or coconut aminos—gluten-free options with similar umami.
Sub brown sugar with honey or maple syrup—still sweet but with a twist.

Use 1 tsp garlic powder instead of fresh garlic—convenient if you’re out.
Add sesame oil, red pepper flakes, or green onions—boosts that Korean flair!

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days—reheat with a splash of water to keep it saucy. Freeze in freezer-safe bags or containers for up to 3 months—thaw overnight in the fridge and warm gently. Perfect for meal prep or quick Korean nights!