Sweet Spicy & Savory Caramelized Pulled Beef
This easy slow cooker pulled beef recipe combines sweet, spicy, and savory flavors for an irresistible dish. Tender chuck roast cooks low and slow in a rich Asian-inspired sauce with soy, chili garlic sauce, ginger, and brown sugar, then is broiled for crispy caramelized edges. Perfect for rice bowls, sandwiches, lettuce wraps, or tacos.
Ingredients
Beef
- 4 lb beef chuck roast trimmed of excess fat
Sauce
- 1 cup brown sugar packed
- 0.5 cup low-sodium soy sauce
- 0.33 cup rice vinegar
- 3 tbsp chili garlic sauce such as Huy Fong
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 0.5 cup beef broth
- 2 tsp sesame oil
Optional Garnish
- 1 tbsp toasted sesame seeds optional
- 2 tbsp green onions sliced
Instructions
- In a medium bowl, whisk together the brown sugar, soy sauce, rice vinegar, chili garlic sauce, minced garlic, and grated ginger until the sugar is mostly dissolved.
- Pat the chuck roast dry with paper towels. Heat a large skillet over medium-high heat with a little oil and sear the roast on all sides until a brown crust forms.
- Place the seared beef in a 6-quart or larger slow cooker. Pour the prepared sauce mixture and the beef broth over the meat.
- Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours until the beef is very tender and easily shredded.
- Preheat the oven broiler to high. Remove the beef from the slow cooker and place it on a rimmed baking sheet. Shred with two forks.
- Drizzle about 1/2 cup of the slow cooker liquid and the sesame oil over the shredded beef. Toss to coat and spread in an even layer.
- Broil for 3–5 minutes, watching closely, until the edges become crispy and caramelized.
Notes
For a thicker sauce, pour the remaining slow cooker liquid into a saucepan and simmer until reduced by half. Adjust the chili garlic sauce to control the heat level. This pulled beef freezes well for up to 3 months in an airtight container.
