Crockpot Japanese-inspired BBQ Chuck Roast
This Japanese-inspired crockpot BBQ beef starts as a chuck roast slow-cooked in a homemade asian bbq sauce. It cooks all day and then broiled until the edges crisp. It's sweet, savory, and about 15 minutes of hands-on work. Pile it over rice with a quick cucumber salad and a drizzle of yum yum sauce!
Possibly the best chuck roast I've ever had
I love a good chuck roast, but man oh man, I’ve never had one like this before! The meat is fall-apart tender, with sweet and savory ginger-umami flavor in every bite. The final broil is what really gets me: crispy, caramelized edges you just don’t get from a crockpot alone.
It’s amazing on its own, but I love piling it into rice bowls too. We made it for friends and they loved it, and I still can’t get over how easy it is. Save some of the crockpot juices so the leftovers stay juicy all week!
Ingredients & Notes
- Chuck roast (3–4 lb) - I get mine over the counter. Look for one with good marbling. If yours is more on the 4lb side, it may need more time to cook.
- Beef broth - We only need a cup. Use low-sodium so you can adjust the sodium yourself.
- Grated Asian pear - About ¼ of a pear. I pick mine up at my local grocery store. You can sue pear juice in a pinch.
- Tamari - Coconut aminos or soy sauce also work.
- Mirin and coconut sugar - The sweet side of the sauce. Brown sugar works in place of coconut sugar.
- To serve - Rice, a quick cucumber salad, green onions, sesame seeds, and yum yum sauce. I use store-bought. If you'd rather make your own, there's a homemade version with my teriyaki salmon rice bowls.
How to Make Japanese-inspired Chuck Roast
How to Store Leftovers
Don't toss all the crockpot juices. Save some in a jar and store the beef separately in an airtight container. They will keep for up to a week. When ready to serve, splash some of the crockpot juices over the beef and reheat on the stove over medium heat or in the microwave in 30 second intervals.
Check out these recipes for more crockpot dinners
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Recipe
Japanese-Inspired Crockpot BBQ Beef
Equipment
- 1 crockpot
Ingredients
For the beef
- 1 yellow onion - diced
- 3 cloves garlic - minced
- 3-4 lb chuck roast
- 1 cup beef broth - low-sodium
For the sauce
- ¼ cup tamari - or coconut aminos or soy sauce
- 3 tablespoon mirin
- 2 tablespoon coconut sugar - or brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 1 tablespoon ginger - fresh, grated
- ¼ cup grated Asian pear - about ¼ of a pear
For the cucumber salad
- 1 cucumber - thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon coconut aminos - or soy sauce
To serve
- Cooked rice
- 3 green onions - chopped
- 1 tablespoon sesame seeds
- Yum yum sauce - optional
Instructions
- Add the diced onion and garlic to the bottom of the crockpot.1 yellow onion, 3 cloves garlic
- In a small bowl, whisk together the tamari, mirin, coconut sugar, rice vinegar, sesame oil, ginger, and grated Asian pear. You should have about 1 cup of sauce.¼ cup tamari, 3 Tbsp mirin, 2 Tbsp coconut sugar, 1 Tbsp rice vinegar, 2 tsp sesame oil, ¼ cup grated Asian pear, 1 Tbsp ginger
- Nestle the chuck roast on top of the onions. Pour the beef broth around the roast, then pour ⅔ of the sauce over the top. Reserve the remaining ⅓ of the sauce for broiling.3-4 lb chuck roast, 1 cup beef broth
- Cover and cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours, until the beef pulls apart easily with a fork.
- Set the oven to broil on HIGH. Transfer the beef to a baking sheet and pull it into bite-size pieces. Pour the reserved sauce over the beef and toss to coat.
- Broil for 2 - 3 minutes, until the beef is sizzling and the edges are crispy.
- While the beef broils, toss the sliced cucumber with the rice vinegar and coconut aminos.1 cucumber, 1 Tbsp rice vinegar, 1 Tbsp coconut aminos
- Serve the beef over rice with the cucumber salad, green onions, sesame seeds, and yum yum sauce, if using.Cooked rice, 3 green onions, 1 Tbsp sesame seeds, Yum yum sauce
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