Crockpot Korean BBQ Chuck Roast
This Crockpot Korean BBQ Chuck Roast is the perfect Slow Cooker dinner when you want something flavorful without spending hours in the kitchen. Beef chuck roast slow cooks with garlic, fresh ginger, and beef broth until it's tender. Then, the shredded beef gets tossed in a sweet and savory Korean BBQ-inspired sauce made with coconut aminos, gochujang, orange juice, and white miso before being broiled until the edges are sticky, caramelized, and crispy.
Serve it over rice with crunchy cucumbers and green onions for an easy, balanced dinner the whole family can customize. It's great for meal prep, too, and the leftovers make delicious rice bowls, wraps, and lettuce cups!
If you like the sound of this recipe you need to try my Asian Broccoli, Easy Sesame Asian Turkey Meatballs, or my Instant Pot Pulled Pork (for Tacos and Burritos!)
Why You Will Love This Dinner
Easy slow cooker dinner: Let the crockpot do most of the work! A quick sear at the beginning and a few minutes under the broiler at the end are all you need for incredibly flavorful beef.
Big flavor with simple ingredients: Fresh ginger, garlic, citrus, coconut aminos, gochujang, and white miso create a rich, savory-sweet sauce with a little heat.
Tender beef with crispy edges: The chuck roast becomes incredibly tender in the slow cooker, while tossing it in the sauce and broiling it creates those sticky, caramelized edges.
Perfect for meal prep: Make the beef ahead of time and serve it throughout the week with rice, vegetables, or your favorite grain bowls.
Easy to customize: Serve it with mild toppings for the kids and add chili crunch or extra heat to adult portions.
Ingredients
For the Crockpot Korean BBQ Beef
Beef chuck roast: A 3-pound boneless chuck roast is ideal because its marbling breaks down during slow cooking, leaving you with tender, juicy shredded beef.
Sea salt and black pepper: Season the beef before searing to build flavor from the beginning.
Avocado oil: Used to sear the beef before slow cooking. Beef tallow also works if you prefer a richer flavor.
Garlic: Eight minced garlic cloves add a bold, savory flavor that pairs beautifully with the ginger.
Fresh ginger: Freshly minced ginger adds warmth and brightness to the beef.
Beef bone broth: Adds savory depth to the slow cooker and helps keep the beef moist while it cooks.
For the Korean BBQ Sauce
Coconut aminos: Provides a savory, slightly sweet flavor similar to soy sauce. It also helps create the base of the sticky glaze.
Orange juice: Fresh orange juice adds sweetness and acidity to balance the rich beef and savory sauce. It also brings a little citrus brightness.
Unseasoned rice vinegar: Adds acidity to balance the sweetness. A small splash at the end brightens the finished sauce.
Toasted sesame oil: Adds a nutty flavor to the sauce.
Brown sugar: Helps create a sweet, sticky glaze that caramelizes under the broiler.
Gochujang: This Korean fermented chili paste adds a savory, slightly spicy flavor to the sauce. You can adjust the amount depending on how much heat you prefer.
White miso: Adds a rich, savory flavor and depth to the sauce.
For Serving
- Cooked white or brown rice
- Sliced green onions
- Toasted sesame seeds
- Thinly sliced cucumbers
- Chili crunch, optional
Substitutions and Variations
Beef chuck roast: Chuck roast is my first choice because it shreds beautifully. A boneless beef shoulder roast can also work, although cooking time may vary.
Coconut aminos: You can substitute soy sauce or tamari, but both may be saltier. Start with a little less and taste the sauce before adding extra salt.
Orange juice: Use approximately ⅓ cup fresh orange juice.
Beef bone broth: Regular beef broth works just as well.
Avocado oil: Beef tallow is an easy substitute for searing.
White miso: If you can't find white miso, you can omit it, although the sauce will lose some of its savory depth.
Make it spicier: Add extra gochujang, chili flakes, or chili crunch to individual servings.
Make it gluten-free: Use certified gluten-free miso and check the labels on your broth, gochujang, and coconut aminos or other substitutions.
Instructions
1. SEASON AND SEAR THE BEEF.
2. COOK THE AROMATICS.
3. SLOW COOK UNTIL TENDER.
4. MIX THE KOREAN BBQ SAUCE.
5. SHRED THE BEEF.
6. TOSS THE BEEF IN THE SAUCE.
7. BROIL UNTIL STICKY AND CARAMELIZED.
8. GARNISH AND SERVE.
Tips and Notes
Choose a well-marbled chuck roast. The marbling helps keep the beef juicy and tender throughout the long cooking time. Leaner cuts can turn out drier.
Don't skip the sear. Searing the beef before slow cooking develops a deeper, richer flavor.
Whisk the sauce thoroughly. Since the sauce is mixed separately, make sure the miso and gochujang are fully incorporated before tossing with the beef.
Discard the slow cooker liquid. The beef cooks in broth, garlic, and ginger, but the separate Korean BBQ sauce is what creates the sticky glaze. Skimming and discarding the cooking liquid helps keep the sauce concentrated.
Reserve a little sauce for serving. Toss the beef with enough sauce to coat it, then drizzle the remaining sauce over the rice when serving.
Broil just before serving. The beef is already tender after slow cooking. A few minutes under the broiler adds caramelized edges without requiring any additional cooking time in the crockpot.
Watch the broiler closely. The brown sugar in the sauce can burn quickly. Start checking at 2 minutes and remove the beef once the edges are caramelized.
Toast your sesame seeds. If using raw sesame seeds, toast them briefly in a dry skillet until fragrant for extra nutty flavor.
Recipe FAQs
CAN I PUT RAW BEEF DIRECTLY INTO THE CROCKPOT?
Yes! You can skip the searing step if needed. However, searing the chuck roast first develops a richer, more complex flavor and is worth the extra few minutes.
CAN I COOK THIS KOREAN BBQ BEEF ON HIGH?
LOW is recommended for the most tender result. If you're short on time, you can cook it on HIGH for approximately 4–5 hours, but start checking for tenderness around the 4-hour mark. The exact timing will depend on your slow cooker and roast.
WHY IS MY SHREDDED BEEF TOUGH?
Chuck roast needs enough time for its connective tissue to break down. If the beef is still tough, return it to the crockpot and continue cooking until it pulls apart easily with a fork.
CAN I MAKE THE SAUCE AHEAD OF TIME?
Absolutely! You can whisk together the sauce ingredients ahead of time and store the sauce in an airtight container in the refrigerator for up to 3 days.
When the beef is ready, toss the shredded beef in the sauce and broil as directed.
CAN I MAKE THIS RECIPE AHEAD OF TIME?
Absolutely! Cook and shred the beef up to 3–4 days ahead, storing it in an airtight container in the refrigerator.
When you're ready to serve, mix the sauce, toss it with the beef, and broil until the edges are caramelized.
CAN I MAKE THIS RECIPE IN THE INSTANT POT?
This recipe has not been tested in the Instant Pot, but the beef can be adapted for pressure cooking.
You would need to adjust the cooking time and liquid amounts for your pressure cooker. Once the beef is cooked and shredded, toss it with the separately mixed sauce and broil as directed.
Serving Suggestions
Rice bowls: Serve the beef over jasmine rice or brown rice with cucumbers, green onions, and sesame seeds.
Roasted vegetables: Pair with roasted broccoli, green beans, or carrots for an easy, balanced meal.
Lettuce wraps: Spoon the beef into crisp lettuce leaves with cucumbers and sesame seeds for a fresh, crunchy option.
Noodle bowls: Serve over rice noodles with shredded carrots, cucumbers, and a drizzle of the sticky sauce.
Meal prep lunches: Divide the beef and rice into containers with your favorite vegetables for easy lunches throughout the week.
Storage and Reheating
STORAGE
Refrigerator: Store leftover shredded beef in an airtight container for up to 4 days.
Freezer: Freeze the cooked shredded beef in a freezer-safe container for up to 3 months for the best quality. Let it cool before freezing, and leave a little room for expansion.
REHEATING
Stovetop: Add the beef to a skillet with a splash of reserved sauce or beef broth. Heat over medium heat, stirring occasionally, until heated through.
Microwave: Place a portion in a microwave-safe dish with a little sauce. Cover loosely and heat in short intervals, stirring between intervals.
For crispy edges: Spread the reheated beef on a sheet pan and broil briefly until the edges caramelize again.
FREEZER MEAL TIP
For an easy future dinner, freeze the cooked shredded beef in individual portions. Thaw overnight in the refrigerator, then toss with the freshly mixed Korean BBQ sauce and broil briefly before serving.
Pair with freshly cooked rice and cucumbers for a dinner that comes together with very little effort.
Freezer Instructions
1. Cool completely.
Never freeze hot food. Let it cool completely first (you can even refrigerate it overnight). Before sealing, wipe away any condensation inside the container to help prevent ice crystals from forming.
2. Portion it for real life.
Freeze the amount you'll actually use. If your family won't eat a whole casserole in one night, divide it into smaller portions instead. Smaller portions also thaw much faster.
3. Leave a little room.
Don't fill containers all the way to the top, foods expand slightly as they freeze.
4. Label everything.
Write the recipe name and the date on each container so you know exactly what's waiting in your freezer.
5. Freeze.
I love freezing meals in 2-cup silicone freezer cubes. They're the perfect size for lunches or small dinners, stack beautifully, and thaw much faster than one giant frozen block.
How to Reheat
For best results, transfer your meal to the refrigerator the night before.
If it's still a little frozen in the center, microwave on the Defrost setting in 5-minute intervals until it can be broken apart easily.
Then simply reheat like you would any leftovers:
- Bake casseroles in the oven.
- Warm soups, pasta, and skillet meals on the stovetop.
- Use the microwave for quick meals.
- The air fryer works great for foods that should stay crispy.
My favorite freezer rule: Reheat food the same way you originally cooked it whenever possible. It almost always gives you the best texture.
Storage Tip: For the best flavor and texture, enjoy freezer meals within about 3 months.
I hope you are Over the Spoon for this recipe!
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Crockpot Korean BBQ Chuck Roast
Ingredients
For the Beef
- 1 whole boneless beef chuck roast about 3 pounds
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil
- 8 garlic cloves minced
- 3 teaspoons minced ginger
- 1 cup beef bone broth
For the Sauce
- ⅔ cup coconut aminos
- Juice of ½ an orange
- 2 tablespoons unseasoned rice vinegar plus a splash to finish
- 1 tablespoon toasted sesame oil
- ½ cup brown sugar
- 2 tablespoons gochujang
- 1 heaping tablespoon white miso
Optional toppings: Sliced green onions, toasted sesame seeds, cucumbers, chili crunch, and cooked rice.
Instructions
- Season the beef. Pat the beef dry and season all over with salt and black pepper.
- Sear the beef. Heat the avocado oil in a skillet over medium-high heat. Sear the roast on all sides until deeply browned. Transfer the beef to the slow cooker.
- Add the aromatics. Add the minced garlic and ginger to the same skillet. Cook for 30–60 seconds, until fragrant. Deglaze the skillet with a splash of beef broth, scraping up the browned bits. Pour the garlic, ginger, and pan juices over the beef in the slow cooker.
- Slow cook. Pour the remaining beef broth into the slow cooker. Cover and cook on LOW for 8–10 hours, or until the beef is fork-tender and easily shreds.
- Shred the beef. Transfer the beef to a cutting board and shred it with two forks. Skim excess fat from the cooking liquid, then discard the liquid.
- Make the sauce. In a large bowl, whisk together the coconut aminos, orange juice, rice vinegar, sesame oil, brown sugar, gochujang, and white miso until smooth. Stir in a splash of rice vinegar to finish.
- Reserve a little sauce for serving, if desired, then add the shredded beef to the bowl with the sauce and toss until evenly coated.
- Caramelize the beef. Spread the sauced beef in an even layer on a foil-lined baking sheet. Broil for 2–4 minutes, until the edges are caramelized and crispy. Watch closely to prevent burning.
- Serve. Garnish with sliced green onions and toasted sesame seeds. Serve over cooked rice with cucumbers, optional chili crunch, and the reserved sauce.
Tips
- Keep the sauce separate: Making the sauce separately keeps the flavors concentrated and gives you better control over the final glaze.
- Reserve some sauce: Toss the beef with enough sauce to coat it, then drizzle the remaining sauce over the rice when serving.
- Watch the broiler: The sauce contains brown sugar, so the beef can caramelize quickly. Start checking at 2 minutes to prevent burning.
- Discard the slow cooker liquid: Skimming and discarding the cooking liquid helps keep the sauce concentrated and allows the beef to develop crispy edges under the broiler.
