Japanese-Inspired Crockpot BBQ Beef

A plate featuring shredded dark meat, a scoop of white rice, and sliced cucumbers, all garnished with sesame seeds and chopped green onions.

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Japanese-Inspired Crockpot BBQ Beef

Crockpot Japanese BBQ beef with a 5-minute homemade sauce (no bottled stuff). It has the classic crispy edges and is perfect served over rice with a cold cucumber salad.

Prep Time20

Cook Time6

Total Time6 20

Course: Dinner

Cuisine: Japanese

Keyword: crockpot Japanese BBQ beef, homemade Japanese BBQ sauce, slow cooker chuck roast

Servings: servings

Calories: 663kcal

Author: Ansley Beutler

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

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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

Notes

Crockpot juices: Discard them, or store them with the leftover beef and spoon some over it when reheating.

Nutrition