Slow Cooker Asian Beef

Seriously set it and forget it. Ok don't forget it but like forget it for 3-5 hours, 3 hours if you're cooking it on high and 5 hours if you're cooking it on low. So ya set it for 3-5 hours and forget it.

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Servings: 6

Prep Time: 00:10

Cook Time: 03:00

Main Ingredients

3 pounds boneless beef chuck roast, trim excess fat

1/3 cup tamari or low sodium soy sauce

1 tablespoon grated ginger

1 tablespoon maple syrup or honey

1 tablespoon rice wine vinegar or rice vinegar

2 cloves garlic, minced

1 tablespoon grapeseed oil

2 cups brown rice or quinoa, cooked (or substitute cauliflower rice)

shredded carrots, red cabbage, julienned cucumbers and chopped green onions for topping when serving.


1Pat meat dry.

2Season meat with salt and pepper.

3Heat skillet to medium-high heat (preferably cast iron) with a small amount of olive oil.

4Add the meat to the pan and let it sear. Do not move it, it will sizzle and become "glued" to the pan. Leave it for about 1 minute (do not try to pry it from the pan) and when it has seared it will release easily from the pan.

5Flip the meat and let the other side sear.

6Put beef in slow cooker.

7In a medium bowl, whisk together soy sauce, ginger, honey/maple syrup, vinegar, garlic and oil.

8Pour over beef.

9Place chuck roast into a 6-qt slow cooker. If slow cooker is smaller cut into smaller chunks and cook on high for 3 hours or low for 5 hours.

10Once done turn slow cooker off and let rest for 30 minutes. If necessary use a fork to pull the meat apart.

11Serve immediately with rice (or quinoa) and top with carrots, cabbage, cucumbers and green onions.

12Top with additional sauce and sesame seeds if desired.

Additional Notes

Option: Instead of using brown rice or quinoa try making cauliflower rice or combining half quinoa or brown rice with half cauliflower rice. Option: Add kale or a leaf of your choice on top of the rice for an added green! Adapted from "Mom to Mom Nutrition"

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