Crock-Pot® Slow Cooker Asian Style Shredded Beef
An easy recipe for tender and juicy Crock-Pot® Slow Cooker Asian Style Shredded Beef delicious served over rice or even in tacos.
This post is sponsored by Crock-Pot® Brand
I seriously don’t know what I’d do without my beloved Crock-Pot® slow cooker. From appetizers to desserts I use it year round. Sure it’s great to use for dinner on hectic nights but even on those nights that aren’t hectic I’m all about using my slow cooker. And why not? It makes the most tender and juicy roasts and the best pulled pork that tastes like it came from a Southern BBQ joint. On top of that soups, stews and even cobblers, cakes and some amazing ooey, gooey cheesy dips. If I can cut my prep time down in the kitchen and go about my day without worry about having to cook dinner and let my slow cooker do all the work I’m a happy mommy. It’s effortless cooking with delicious results. What more could you ask for?
I remember my mom using her Crock-Pot® slow cooker when I was young. I’m 41 and she still uses her original circa 1970’s orange slow cooker. I always remember her rocking her Beef Stew in it. It’s classic comfort food at it’s best and it’s all thanks to the slow cooker. Even though I love her vintage slow cooker it’s definitely time for her to upgrade. I have such an attachment to the ones I own. I have the Crock-Pot® Cook and Carry and 5 in 1 Multi-Cooker. They’re both awesome! You’ll see the 5 in 1 Multi Cooker in action in my video below. Trust me, you’ll want it! Whether you are looking to upgrade, give one as a gift or purchase one for yourself I definitely recommend both!
So I’m super excited to have teamed up with Crock-Pot® brand to bring you some of my favorite slow cooker recipes. From easy weeknight meals like this Asian Style Shredded Beef to fun football entertaining foods, comforting fall favorites and even holiday entertaining; if you love your slow cooker as much as I do you’ll love the recipes I have in store for you! You can even find more tasty recipes on the Crock-Pot® brand website to keep you slow cooking all week long!
What I love about my Crock-Pot slow cooker Asian Style Shredded Beef is it’s so versatile and smells ah-mazing when it’s cooking. I love it sandwiched between a warm flour tortilla topped with crunchy slaw and cilantro and my kids and Mr.Mother Thyme love it over rice. It’s even good piled high on kaiser rolls too. So when I have this on the menu I’ll whip up a side of rice to serve along with my crunchy slaw and some tortillas and everyone can dig in and make whatever they want. What’s also so good about this recipe is the meat is so tender and juicy and has a ton of flavor thanks to this incredible sauce that you can easily whip up with some of my favorite pantry staples. If you love to make takeout meals at home you’ll probably have all the sauce ingredients already on hand. I also always keep a chuck roast in my freezer. I usually buy the family 2 pack at my grocery store so I buy one to use right away and freeze one for later. Chuck roast in the slow cooker is pretty magical. If you’ve cooked chuck roast in the slow cooker you know how it turns a rather tough cut of meat into the moist tender and juicy meat that literally falls apart which makes it perfect for this shredded beef.
If you’re working on some menu planning and looking for some new ideas to cook in your slow cooker you’ll want to try this. It’s definitely a keeper!
Watch how simple it is to make this yummy meal tonight!Print
Crock-Pot® Slow Cooker Asian Style Shredded Beef
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/2 cup light brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce
- 4 cloves garlic (minced)
- 1 teaspoon grated ginger
- 3 pound boneless chuck roast
- 2 tablespoons cornstarch
- 2 teaspoons sesame seeds
- 2 teaspoons chopped green onion
- In a small bowl whisk together beef broth, soy sauce, brown sugar, sesame oil, chili garlic sauce, garlic and ginger.
- Place chuck roast in slow cooker.
- Pour sauce over roast.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Remove roast from slow cooker and allow to cool slightly.
- Once cool to touch shred roast with two forks. The meat will be tender and should shred easily.
- Meanwhile whisk 2 tablespoons cornstarch with the sauce in the slow cooker until cornstarch.
- Add the shredded beef back and and stir to coat.
- Cover and cook for about 15 minutes longer.
- Before serving stir in sesame seeds and green onions.
You can typically find Huy Fong Chili Garlic Sauce in the ethnic section at your grocery store.
It you like a thicker sauce, add in more cornstarch.
TIP! Wrap fresh ginger in plastic wrap and in a freezer bag and store in the freezer. Whenever a recipe calls for fresh ginger you have fresh ginger right at your fingertips. Plus keeping it in the freezer makes it easier to grate too!
Disclosure – Sponsored post by Crock-Pot® Brand. All opinions are my own.
Hi! I don’t like “hot”. How would it be if I left out the chili garlic sauce? This recipe looks so good!
Hi, you could omit the chili garlic sauce but I don’t like food to hot either and even with it added in it definitely isn’t hot or spicy. Enjoy!
This recipe is the bomb! Can it be doubled? And if so, do I need to adjust cooking times?