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.

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🛒 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

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👩‍🍳 Instructions

1. In a bowl, whisk together brown sugar, soy sauce, garlic, ginger, sesame oil, rice vinegar, and onion powder.
2. Place chuck roast in the crockpot.
3. Pour sauce over the meat and flip a few times to coat.
4. Cover and cook on LOW for 8 hours.
5. Shred the beef with two forks or slice.
6. 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!

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🍚 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

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💡 Tips

• This freezes beautifully.
• Want extra sauce? Double just the sauce ingredients.
• Pair it with this Pasta!