Slow Cooker Japanese BBQ Beef
Slow Cooker Japanese BBQ Beef is tender shredded chuck roast cooked in Bachan's sauce, then piled on rice with cucumber, green onion, and sesame seeds.
Crocktober keeps rolling, and this one might be the easiest recipe of the whole series. Slow Cooker Japanese BBQ Beef takes four ingredients, a few minutes of prep, and a full day of doing nothing while your slow cooker turns a chuck roast into tender, saucy shredded beef. If you love cozy beef dinners like my Slow Cooker Beef Stew and Slow Cooker Beef Chili, this one belongs in your rotation too.
The secret is Bachan's Japanese BBQ Sauce. It's sweet, savory, and full of soy, ginger, and garlic flavor, so it does all the seasoning work for you. Pile the beef over rice with crisp cucumber, green onions, and sesame seeds for a bowl dinner that's just as easy as my Greek Chicken Meatball Bowls and every bit as satisfying as takeout-style favorites like Honey Cashew Chicken.
Why You'll Love This Recipe
- Minimal Ingredients - Just chuck roast, onion, garlic, broth, and a cup of Japanese BBQ sauce for this flavorful beef!
- Hands-Off Cooking - Cook it on low for 8 to 9 hours or on high for 4 hours.
- Customizable- Everyone builds their own bowl with the toppings they like. Or you can use it on top of roasted sweet potatoes or in a burrito.
Key Ingredients
- Chuck Roast - This cut of beef is perfect for the slow cooker because it has enough fat and connective tissue to turn fall-apart tender over a long cook. Leaner cuts can dry out.
- White Onion - Diced, it melts into the sauce and adds sweetness.
- Beef broth - Just enough liquid to keep things moist without watering down the sauce.
- Bachan's Original Japanese BBQ Sauce - I use the Original flavor. Bachan's also makes Hot & Spicy, Yuzu, and Low Sodium versions if you want to switch it up.
Variations and Substitutions
Different Beef - Boneless short ribs or brisket also shred well. Chuck roast is still the most tender and budget-friendly choice.
Different Protein - Boneless, skinless chicken thighs work with the same sauce. They cook faster, so check them after about 4 to 5 hours on low.
Lower Sodium - Use low-sodium beef broth if you want to control the salt, or swap in water in a pinch.
Make it Spicy - Use Bachan's Hot & Spicy, or add a drizzle of sriracha or a pinch of red pepper flakes to each bowl.
Rice Swap - Try brown rice, jasmine rice, or cauliflower rice for a lower-carb bowl.
Load up the bowls - Add shredded carrots, edamame, sliced avocado, or quick-pickled red onions.
How to Make Slow Cooker Japanese BBQ Beef
Step 1.
Optional: sear the chuck roast on each side before adding it to the slow cooker. Place the chuck roast in the slow cooker and scatter the diced onion around it.
Pour the beef broth and Bachan's over the top. Cover and cook on low for 8 to 9 hours or on high for 4 hours, until the beef shreds easily with a fork.
Step 2.
Shred the beef right in the slow cooker with two forks, removing any large pieces of fat. Stir it into the sauce so every bite is coated. Serve over rice, on sweet potatoes, in burritos, or lettuce wraps!
Expert Tips
Serving - I serve this as rice bowls: ½ cup of cooked rice per person, a big scoop of beef, then diced cucumber, green onions, and a sprinkle of sesame seeds. The cool, crunchy cucumber balances the rich, saucy beef. For a heartier meal, add roasted or Air Fryer Sweet Potatoes on the side. Their caramelized edges go great with the sweet-savory sauce
Use Chuck Roast - Its fat and connective tissue break down over the long cook, which is what makes the beef shred easily and stay juicy.
Lid On - Every time you lift it, heat escapes and the cook time gets longer.
Shred it in the sauce - Shredding the beef right in the slow cooker lets it soak up the Bachan's as it sits.
Cooking Time- For the most tender beef, I recommend cooking this recipe on low for 8-9 hours. While you can cook it on high for 4 hours, the low and slow method really helps break down the meat so it shreds easily.
Storage - Store leftover beef in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop with some of the sauce until heated through. Store the rice and fresh toppings separately for the best texture.
Freezer Meal - This recipe freezes really well as a freezer meal. Simply place the chuck roast, BBQ sauce, onion, garlic, and broth in a freezer bag and freeze for up to 4-5 months. Thaw overnight in the fridge and cook according to directions. You can also freeze after it has been cooked. Let the shredded beef cool and transfer it to a freezer-safe container or bag with some of the sauce. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Slow Cooker Japanese BBQ Beef Recipe FAQs
Chuck roast is my favorite cut of beef for this recipe because it becomes incredibly tender when cooked in the slow cooker. You could also use a beef brisket or bottom round roast, although the texture and cooking time may vary.
Yes! I love using Bachan's Original Japanese BBQ Sauce because it has the perfect balance of sweet and savory flavors. However, you can use another brand of Japanese BBQ sauce if that's what you have on hand. Just keep in mind that the flavor and sweetness may be slightly different.
While I have not tried this, I think it would work just fine. To make this recipe in the Instant Pot, cut the chuck roast into large chunks and add it to the pot with the onion, beef broth, and Japanese BBQ sauce. Cook on high pressure for approximately 60 minutes, followed by a 15-minute natural pressure release. Check that the beef is fork-tender before shredding. If it's still tough, cook for another 10-15 minutes.
My favorite way to serve this slow cooker Japanese BBQ beef is over white rice with diced cucumbers, green onions, and sesame seeds. You could also serve it with brown rice, cauliflower rice, or roasted sweet potatoes or steamed broccoli for some extra veggies. It's also delicious in lettuce wraps!
Other Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Slow Cooker Japanese BBQ Beef
Equipment
- Slow Cooker
Ingredients
For the Japanese BBQ Beef
- 2-3 lbs chuck roast
- 1 white onion diced
- 6 cloves garlic minced
- ½ cup beef broth
- 1 cup Bachan's Original Japanese BBQ Sauce
For Serving
- 3 cups cooked rice ½ cup per serving
- Diced cucumber
- Diced green onions for topping
- Sesame seeds for topping
Instructions
- Optional: sear the chuck roast. You can do this either in a slow cooker with the sauté function or on the stove top. Heat 2 tablespoon of olive oil over high heat and cook the chuck roast for 3-4 minutes on each side, until golden brown.
- Place the chuck roast in the slow cooker and add the diced onion.
- Pour the beef broth and Bachan's BBQ sauce over the roast.
- Cover and cook on low for 8 to 9 hours or on high for 4 hours, until the beef is fork-tender.
- Shred the beef in the slow cooker with two forks, discarding large pieces of fat, and stir to coat it in the sauce.
- Serve over rice, topped with cucumber, green onions, and sesame seeds. I also like to drizzle a little extra Japanese BBQ sauce on the bowls
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Notes
- For a thicker sauce, simmer the cooking liquid on the stove for 5 to 10 minutes before tossing it with the beef.
- Serve with roasted sweet potatoes for a heartier meal.
- Refrigerate leftovers up to 4 days or freeze up to 3 months.
