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The Easiest Crockpot Mongolian Beef You’ll Ever Make
When I tell you this slow cooker Mongolian beef is ADDICTING… I mean it. 🔥
It’s one of those dump-and-go crockpot recipes that tastes like you ordered takeout — but it’s made with simple pantry ingredients and a chuck roast. The gravy alone is reason enough to double the recipe next time.
Sweet, savory, garlicky, and perfectly tender after 8 hours on low — this is comfort food at its best.
🛒 Ingredients
- ½ cup brown sugar
- ½ cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon onion powder
- 1 (about 3 lb) boneless chuck roast
👩🍳 Instructions
- In a bowl, whisk together brown sugar, soy sauce, garlic, ginger, sesame oil, rice vinegar, and onion powder.
- Place chuck roast in the crockpot.
- Pour sauce over the meat and flip a few times to coat.
- Cover and cook on LOW for 8 hours.
- Shred the beef with two forks or slice.
- Add the remaining juice from the crockpot to a skillet, a few teaspoons of corn starch and let boil until it thickens, then pour on top of meat and enjoy!
🍚 How to Serve
- Over white rice or jasmine rice
- With steamed broccoli
- Topped with green onions or sesame seeds
- On slider buns for Mongolian beef sandwiches
💡 Tips
- This freezes beautifully.
- Want extra sauce? Double just the sauce ingredients.
- Pair it with this Pasta!
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