By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
837 cal · 500 min
Slow-Cooker Korean Beef
Recipe GLPRfde44bf675e989
A tender, deeply flavorful slow-cooked beef roast bathed in a savory-sweet Korean-inspired sauce. The beef cooks for hours until fall-apart tender, then is shredded and served over jasmine rice with fresh scallion garnish.
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Ingredients
1 small rump roast (3 to 4 pounds)
3 cups beef broth
1 cup low-sodium soy sauce
1/2 cup brown sugar
4 cloves garlic, chopped
3 tablespoons sesame oil
3 Juice of 3 limes
2 tablespoons sriracha
Cooked jasmine rice, for serving
Scallions, for serving
Directions
Add the beef broth, low-sodium soy sauce, brown sugar, chopped garlic, sesame oil, lime juice, and sriracha to a 6-quart slow cooker. Whisk together until the brown sugar dissolves and the mixture is well combined. Place the beef roast into the slow cooker, turning it to coat evenly with the sauce.
Cover the slow cooker and cook on high heat for 5 to 6 hours, until the beef is extremely tender and shreds easily with a fork. At the end of cooking, turn off the slow cooker and let it rest, uncovered, for about 15 minutes to cool slightly.
Using a spoon, carefully skim the excess fat from the surface of the sauce, leaving a thin layer of flavorful fat. Give the sauce a gentle stir to recombine any settled ingredients.
Using two forks, shred the beef roast directly in the slow cooker into bite-sized pieces, then toss everything together to coat the beef with the sauce.
Divide the cooked jasmine rice among serving bowls. Ladle the shredded beef and sauce generously over the rice, then garnish with fresh scallions.
Comments
Every ingredient is available at any major Charlotte chain—beef, broth, soy sauce, brown sugar, garlic, sesame oil, lime, sriracha, jasmine rice, and scallions are all stocked at Harris Teeter, Food Lion, Kroger, Publix, ALDI, and Walmart without a second stop. A beef roast typically runs $5–8 per pound; at 2–3 pounds for six servings, expect $12–20 in protein alone, pushing cost per serving to roughly $2–3 plus rice and pantry items, making it moderately priced for a braise. The stated 500 minutes is transparently honest about the slow-cooker time, and the hands-on prep (browning the roast, mincing garlic) takes maybe 15 minutes—no hidden work. This is a low-fuss weeknight dish that braises unattended and reheats beautifully, ideal for families; the main drawback is the long cook time means dinner won't be ready until evening if you start at lunch, so timing matters for a weeknight meal.
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