Slow Cooker Honey Garlic Beef

Nothing spells comfort in my house like coming home to the aroma of slow-cooked honey garlic beef. This recipe transforms simple chunks of beef into a melt-in-your-mouth meal, wrapped in a sticky-sweet and savory glaze that pleases everyone at the table. If you are looking for a set-it-and-forget-it main dish with a little wow factor, this is a winner for both cozy weeknights and easy entertaining.

My family always hovers near the kitchen on slow cooker days because the savory honey garlic aroma is irresistible. The first time I served this for friends, not a strand of beef was left.

Ingredients

• Beef chuck roast: This cut becomes incredibly tender after hours of slow cooking. Look for well-marbled pieces with bright color for the best flavor and texture
• Salt and black pepper: Simple seasoning to let the beef shine. I use flaky sea salt and fresh cracked pepper for boldness
• Low-sodium soy sauce: Brings the umami depth without making the dish too salty. Opt for traditionally brewed brands for richness
• Honey: A generous pour balances the saltiness with gentle sweetness. Clover or wildflower honey are both lovely here
• Beef broth: Rounds out the sauce and adds more savory undertones. Use reduced sodium if possible
• Fresh garlic: Four big cloves because nothing beats the kick of freshly minced garlic
• Tomato paste: Adds body and subtle tang to the sauce. Look for thick double concentrate if you can
• Rice vinegar: Brightens up the sauce for a gentle tang. Unseasoned rice vinegar gives you better control of salt and sugar
• Sesame oil: A little goes a long way. Toasted sesame oil adds nutty aroma at the end
• Ground black pepper and red pepper flakes: For background warmth and optional heat. Use as much or as little as suits you
• Cornstarch and cold water: For thickening the sauce at the end if you prefer a sticky glaze
• Green onions and sesame seeds: These fresh garnishes lift the finished dish visually and add savory crunch

Instructions

Prep the Beef:

Pat the beef dry with paper towels then cut into large even chunks. Sprinkle both sides with a generous amount of salt and black pepper to season each piece evenly

Arrange in the Slow Cooker:

Place the seasoned beef chunks in the bottom of the slow cooker in a single layer so they will cook evenly without crowding

Mix the Sauce:

In a medium bowl combine the soy sauce honey beef broth minced garlic tomato paste rice vinegar sesame oil black pepper and red pepper flakes if you want heat. Whisk everything together vigorously until smooth and glossy

Pour and Coat:

Pour the entire sauce mixture over the beef making sure every piece gets coated. Use a spoon to turn the pieces if needed so the sauce surrounds the meat

Slow Cook Low and Slow:

Cover the slow cooker and set to low. Let the beef simmer undisturbed for six to eight hours until it is pull-apart tender. Check at the six-hour mark by poking a piece with a fork—the fork should slide in easily and the beef should be shreddable

Shred the Beef:

Using tongs or a slotted spoon gently remove the cooked beef from the slow cooker onto a clean cutting board or platter. Use two forks to shred the meat into bite-sized pieces. If there is excess fat or gristle discard it

Thicken the Sauce Optional:

If you prefer a thicker sauce stir together the cornstarch and cold water in a small bowl to form a slurry. Pour this mixture into the sauce that remains in the slow cooker. Switch the slow cooker to high and cook uncovered for ten to fifteen minutes until the sauce has thickened to your liking

Finish and Serve:

Return the shredded beef to the slow cooker with the thickened sauce and stir well so every piece is coated in that sticky flavorful glaze. Let it warm through for five more minutes. Transfer to a serving platter or serve straight from the slow cooker garnished with a scattering of chopped green onions and sesame seeds

Save

I have a real soft spot for the honey in this dish. A childhood family friend kept bees I now always grab local honey to support our small growers and it makes every batch taste better.

Storage Tips

Once cooled completely the beef stores in airtight containers in the fridge for up to four days. If making ahead let the garnishes cool and add them just before serving for best texture. For longer storage you can portion the shredded beef and sauce into freezer-safe bags press out extra air and lay flat to freeze. Thaw overnight in the fridge and reheat gently on the stovetop or microwave with a splash of water to re-loosen the sauce.

Ingredient Substitutions

If you do not have beef chuck roast brisket or short rib work well as long as the cut is well marbled. For a lighter version boneless skinless chicken thighs are a great swap and cook in the same amount of time. Gluten-free tamari stands in perfectly for soy sauce if needed. If sesame oil is an issue you can leave it out or swap with a dash of avocado oil for subtle richness.

Serving Suggestions

Piled high over steamed jasmine or brown rice this beef is classic comfort food. I love tucking it into lettuce cups for a lighter meal or layering it in bao buns for a fun twist. Leftovers spooned into slider rolls vanish in my house especially when topped with an extra sprinkle of green onions and a drizzle of sriracha. For a veggie boost quickly stir fry bok choy or snap peas to serve alongside.

Save

Every bite of this honey garlic beef is pure comfort. Try it for a no-fuss weeknight meal or impress guests with its rich, savory glaze.

Recipe FAQ

→ Can I use a different cut of beef?

Yes, beef chuck roast is preferred for tenderness, but brisket or round can work. Adjust cooking time for leaner cuts.

→ Is it possible to use chicken instead?

Absolutely—substitute chicken thighs for beef for a lighter dish. Reduce cooking time as poultry cooks faster.

→ Can I make this gluten-free?

Use gluten-free soy sauce and check ingredient labels to ensure all components are safe for gluten sensitivity.

→ How can I thicken the sauce?

Mix cornstarch with cold water and stir into the sauce at the end. Cook on high for 10–15 minutes until thickened.

→ What are ideal serving options?

Serve over steamed rice or noodles, or spoon the beef into lettuce wraps for a fresh and light presentation.

→ Is this dish spicy?

Red pepper flakes add mild heat, but you can adjust the amount for your preferred spice level or omit them entirely.