Slow Cooker Mongolian Beef

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Slow Cooker Mongolian Beef is the minimal effort, comfort food recipe that is perfect for the cooler weather and even better for those busy schedules. Everything gets dumped into a slow cooker and that’s about it. Seriously. Set it and forget it. Almost. Just until it’s time to eat! You don’t want to miss that part.

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Slow Cooker Mongolian Beef is a family favorite around here. It’s so simple and so flavorful that it’s something I make on the regular. Beyond that, the prep work is almost nonexistent. The entire family loves it and I know yours will, too!

This is a slower cooker recipe and basically all you have to do is throw the ingredients into the slow cooker bowl and turn the thing on. After the chuck roast cooks, the beef is fall apart tender and glorious. The sauce is absolutely incredible. I could drink it. Serve this glorious concoction over rice or noodles or even cauliflower rice. I usually throw some broccoli on the side for something green, but it is truly one of the easiest recipes I make.

It’s great for busy days when you don’t have time to fret over dinner, on those cold days you need something comforting, and for the days where you want minimum effort for maximum return. Whether you’re leaving for the office for the day or busy with kids’ after school activities, you have to try this. So, grab that slow cooker and let’s go!

mongolian beef ingredients

Most of the ingredients in this super easy slow cooker recipe go straight into the cooker bowl in the beginning with little to no prep at all. It’s a wonderful dish that will make your kitchen smell amazing in no time. Basically, it’s just a beef chuck roast and some sauce components! Here’s everything you’ll need to make it:

Beef Chuck Roast
Yellow Onion
Red Bell Pepper
Garlic
Ginger
Honey
Tamari
Water
Sesame Oil
Chinese Five Spice

mongolian beef with a green onion garnish

how to make slow cooker mongolian beef

I love this recipe so much because, basically, you chuck everything into the slow cooker bowl, turn it on, and walk away. It could not be easier. The tenderness of the beef paired with the sauce that is created during the cooking process is stuff dreams are made of. The way this recipe makes your kitchen smell will have you drooling within an hour. It truly is one of our favorites.

To a slow cooker bowl, add the chuck roast, onion, and red bell pepper along with the garlic and ginger. Add the soy sauce, sesame oil, Chinese five spice to the bowl as well. Turn on the slower cooker – you’ll need 6-8 hours on low or 4 hours on high. The goal is to cook it until the beef becomes mouthwateringly tender.

That’s it! I told you this could not be any easier!

instant pot instructions

Add the ingredients to the Instant Pot. Cook at high pressure for one and a half hours. You can either manually or naturally depressurize the instant pot at this point. Shred the beef in the bowl. Serve.

stove top instructions

Add the ingredients a dutch oven. Cook in a preheated 250° oven for 6-8 hours or 300° for 4 hours. Shred the beef and serve.

mongolian beef plated with side of broccoli

frequently asked questions

Is this recipe gluten and/or dairy-free?

This Mongolian Beef Recipe is both gluten and dairy-free! Just make sure you use Tamari instead of soy sauce.

Why use chuck roast in this recipe?

This is a simple answer. I do not like to cut up raw meat if I can avoid it. A chuck roast is such a good cut for a slow cooker and by the time its done, the beef is so tender it will shred just by touching it with a spoon. I love, love using a roast for this. Once you spoon this tender beef over some rice or noodles, you’ll see exactly what I’m talking about!

What do I serve with this Slow Cooker Mongolian Beef?

I serve mine over a bed of steamed rice or rice noodles (my kids’ favorite). I usually also serve it alongside some simply sautéed broccoli, which you’ll see in the pictures. Hibachi vegetables or sautéed mushrooms would also be lovely!