Crock-Pot® Slow Cooker Asian Style Shredded Beef

5 from 1 reviews


  • 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


  1. In a small bowl whisk together beef broth, soy sauce, brown sugar, sesame oil, chili garlic sauce, garlic and ginger.
  2. Place chuck roast in slow cooker.
  3. Pour sauce over roast.
  4. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
  5. Remove roast from slow cooker and allow to cool slightly.
  6. Once cool to touch shred roast with two forks. The meat will be tender and should shred easily.
  7. Meanwhile whisk 2 tablespoons cornstarch with the sauce in the slow cooker until cornstarch.
  8. Add the shredded beef back and and stir to coat.
  9. Cover and cook for about 15 minutes longer.
  10. 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!

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