Slow Cooker Sesame Ginger Beef

By Roger Rizzo 14 October, 2026 4 mins read 9 Views

I love a good takeout-inspired dinner, especially when my slow cooker does most of the work! My slow cooker sesame ginger beef is packed with sweet and savory flavor, and the chuck roast cooks until it’s perfectly tender.

Plated slow cooker sesame ginger beef with rice and green beans.

Why This One Is Worth the Wait

Better Than Takeout: The sweet and savory sesame ginger sauce is packed with flavor, and you can make it right at home!
Let the Slow Cooker Work: Just 15 minutes of prep, and the slow cooker takes care of the rest. Perfect for busy days!
Make It Your Own: Serve over rice with broccoli, snap peas, or your favorite veggies for a delicious dinner.

Ingredients for Sesame Ginger Beef

Overhead shot of labeled slow cooker sesame ginger beef ingredients.

Fresh Ginger: Fresh ginger gives the sauce its best flavor. Freeze extra ginger and grate it straight from frozen! You can also substitute ½ to 1 teaspoon of ground ginger.
Chuck Roast: Chuck roast becomes incredibly tender after hours in the slow cooker. Beef stew meat also works well.
Soy Sauce: I recommend low-sodium soy sauce to keep the sauce from getting too salty.
Vegetables: Add 1–2 cups of broccoli, snap peas, bell peppers, or carrots during the last 1–2 hours of cooking. Softer vegetables may need less time.

How to Make Slow Cooker Sesame Ginger Beef

This sesame ginger beef is as easy as whisk, pour, and let the slow cooker do the rest! It’s a great option for busy days when you want dinner waiting for you. And if you love slow cooker meals with big flavor, be sure to try my slow cooker ramen and slow cooker Thai peanut chicken next.

Transfer Beef: Add the chuck roast to the bowl of a slow cooker.
Mix Sauce Ingredients: Whisk together the beef broth, soy sauce, brown sugar, green onions, fresh ginger, garlic, rice vinegar, and sesame oil in a medium bowl.
Cook: Pour the sauce over the beef. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is tender and falls apart easily.
Add the Slurry: During the last 30–45 minutes, combine the cornstarch and water to make a slurry. Stir it into the slow cooker, cover, and continue cooking until the sauce thickens.
Serve: Enjoy slow cooker sesame ginger beef over steamed white rice and garnish with sesame seeds and sliced green onions.

Beef cut into chunks and placed in the slow cooker.

Bowl full of sauce ingredients combined.

Alyssa’s Pro Tip

Want a thicker sauce? After adding the cornstarch slurry, turn the slow cooker to HIGH for the last 30–45 minutes. Leave the lid on until the sauce thickens. You can add a little more slurry if needed!

Must Have Tools for This Recipe

Slow Cooker: A 4- to 8-quart slow cooker works well for this recipe and gives the beef plenty of room to cook until tender.

Slow Cooker Sesame Ginger Beef

Make takeout night easier with slow cooker sesame ginger beef! The chuck roast cooks until fall-apart tender in a rich, flavorful sauce.

Course Dinner, entree, main, Main Course, main dish

Cuisine Asian, Asian American

Keyword crock pot sesame beef, crockpot sesame beef, ginger beef, sesame ginger beef, sesame ginger beef recipe, slow cooker sesame beef, slow cooker sesame ginger beef, slow cooker sesame ginger beef recipe

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 370kcal

Author Alyssa Rivers

Equipment

1 4-8 quart slow cooker

Ingredients

2-3 pounds chuck roast cut into 1-2 inch cubes
½ cup beef broth
½ cup soy sauce I used low-sodium
⅓ cup packed light brown sugar
¼ cup sliced green onions additional for garnish
3 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon minced garlic about 3 cloves
1 tablespoon rice vinegar
2 tablespoons cornstarch + 2 tablespoons water to make a slurry
sesame seeds for garnish

Instructions

Add 2-3 pounds chuck roast to the bowl of a 4-8 quart slow cooker.
Whisk together ½ cup beef broth, ½ cup soy sauce, ⅓ cup packed light brown sugar, ¼ cup sliced green onions, 3 tablespoons minced fresh ginger, 1 tablespoon minced garlic, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil in a medium bowl.
Pour the sauce over the beef. Cover and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours, until the beef is tender and falls apart easily.
In the last 30-45 minutes of cooking, combine 2 tablespoons cornstarch with 2 tablespoons of water to make a slurry, then add it to the slow cooker. Cover and cook for the remaining time.
Serve over steamed white rice with sesame seeds and sliced green onions as garnish.

Notes

How to Store Leftovers

Refrigerator: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or on the stovetop until heated through.
Freezer: Freeze uncooked beef with the sauce (without the cornstarch slurry) in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before cooking as directed.
Make Ahead: Combine the cubed beef and sauce ingredients in a freezer-safe bag and freeze until ready to use.