🍳DailyRecipes
Dinner

Slow Cooker Asian Braised Beef

A tender and savory beef dish that practically cooks itself while you go about your day.

By Daily Recipes Book· 🌍 Asian· August 23, 2026
Slow Cooker Asian Braised Beef
dailyrecipesbook.com
Prep
10 minutes
Cook
8 hours 20 minutes
Total
8 hours 30 minutes
Serves
6

There is nothing quite like coming home to the smell of a meal that has been slow cooking all day long. This beef is one of my absolute favorites because it turns a budget friendly chuck roast into something tender enough to pull apart with just a fork.

My best tip for this recipe is to keep an eye on the sauce during those final twenty minutes. If you want a thicker glaze, you can leave the lid off the slow cooker to help the liquid reduce into a beautiful sticky coating.

Ingredients

  • 3 pounds beef chuck roast
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 whole star anise pod
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Green onions, sliced for garnish

Instructions

  1. 1

    Place the beef chuck roast into your slow cooker.

  2. 2

    In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and grated ginger.

  3. 3

    Pour the sauce mixture over the beef and add the star anise pod into the pot.

  4. 4

    Cover and cook on low for 8 hours until the meat is very tender.

  5. 5

    Remove the beef from the slow cooker and set it aside on a plate.

  6. 6

    Stir the cornstarch and water mixture into the liquid remaining in the slow cooker.

  7. 7

    Turn the heat to high and leave the lid off for 20 minutes so the sauce can thicken and become glossy.

  8. 8

    Shred the beef with two forks and toss it back into the thickened sauce before serving.

💡 Tips

Serve this beef over a bed of fluffy white rice or steamed vegetables to soak up all the extra sauce. If you have leftovers, store them in an airtight container in the fridge for up to three days. It actually tastes even better the next day once the flavors have had more time to meld.

Made this recipe? Let us know how it went.

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