Slow Cooker Japanese BBQ Beef
Tender chuck roast slow-cooked in Bachan’s Japanese BBQ Sauce, shredded, and served over rice with cucumber, green onions, and sesame seeds for an easy, hands-off dinner.
Servings: 6 servings
Calories: 454kcal
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
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.
Nutrition
Calories: 454kcal | Carbohydrates: 38g | Protein: 34g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 944mg | Potassium: 601mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg