Slow Cooker Teriyaki Beef – Tender, Saucy, and Effortless

If you love set-it-and-forget-it meals with big flavor, this Slow Cooker Teriyaki Beef will be your new weeknight favorite. The beef turns meltingly tender, and the sauce is glossy, savory-sweet, and perfect over rice or noodles. Everything goes into the slow cooker, and your kitchen does the rest while you get on with your day.

It’s family-friendly, freezer-friendly, and great for meal prep. You’ll get takeout-style comfort with almost no effort.

What Makes This Special

This recipe strikes a balance between sweet and savory, thanks to a simple homemade teriyaki sauce. You control the salt and the sweetness, so it won’t taste cloying or overly salty.

The slow cooker does the heavy lifting, turning budget-friendly cuts into fork-tender bites. It’s also flexible—swap vegetables, tweak the sauce, or add spice without messing it up.

Shopping List

• Beef: 2 to 2.5 pounds chuck roast or boneless short ribs, trimmed and cut into large chunks
• Soy sauce: 1/2 cup (use low-sodium if possible)
• Brown sugar or honey: 1/3 cup
• Rice vinegar: 2 tablespoons
• Mirin or dry sherry (optional): 2 tablespoons for extra depth
• Garlic: 4 cloves, minced
• Ginger: 1 tablespoon fresh grated (or 1 teaspoon ground in a pinch)
• Beef broth: 1/2 cup, low-sodium
• Sesame oil: 1 teaspoon
• Cornstarch: 2 tablespoons (to thicken the sauce)
• Water: 2 to 3 tablespoons for the cornstarch slurry
• Vegetables (optional but recommended): 1 onion (sliced), 2 cups broccoli florets, 1 red bell pepper (sliced)
• Red pepper flakes: Pinch, for mild heat
• To serve: Cooked rice or noodles, sesame seeds, sliced green onions, lime wedges (optional)
• Cooking oil: 1 tablespoon (only if searing the beef first)

Instructions

1. Prep the beef: Trim excess fat and cut into large chunks, about 2 to 3 inches. Pat dry with paper towels for better searing and cleaner sauce.
2. Optional sear: Heat a skillet with a bit of oil over medium-high.

   Sear beef on two sides until browned, 2 to 3 minutes per side. This adds flavor but is not required.

3. Make the sauce: In a bowl, whisk soy sauce, brown sugar (or honey), rice vinegar, mirin, beef broth, garlic, ginger, sesame oil, and red pepper flakes.
4. Layer in the slow cooker: Add onions to the bottom, then the beef. Pour the sauce over the top.

   Cover with lid.

5. Cook low and slow: Cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4.5 hours, until the beef is very tender and shreds easily with a fork.
6. Add vegetables: For crisp-tender veggies, stir in broccoli and bell pepper during the last 45 to 60 minutes on LOW (or 20 to 30 minutes on HIGH). If you prefer softer, add earlier.
7. Thicken the sauce: Remove 1/2 cup of cooking liquid to a bowl. Stir cornstarch with water to make a smooth slurry.

   Whisk into the liquid, then pour back into the slow cooker. Cook 10 to 15 minutes until the sauce turns glossy and thick.

8. Shred or slice: Transfer beef to a board. Shred with two forks or slice across the grain.

   Return to the slow cooker and toss in the sauce.

9. Taste and adjust: Add a splash more vinegar for brightness or a teaspoon of sugar for extra sweetness. If too salty, stir in a little water or unsalted broth.
10. Serve: Spoon over hot rice or noodles. Top with sesame seeds and green onions.

    A squeeze of lime brightens everything.

Keeping It Fresh

Cool leftovers to room temperature, then store in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove over low heat with a splash of water to loosen the sauce. If the sauce thins out too much, simmer a few minutes to thicken again.

For meal prep, portion rice and beef separately so the grains don’t get soggy.

Health Benefits

• Protein-rich: Beef provides complete protein to keep you full and support muscle repair.
• Ginger and garlic: Both add bold flavor with minimal calories and bring antioxidants to the party.
• Make it lighter: Use low-sodium soy sauce and trim visible fat from the beef. Load up on broccoli and bell peppers for fiber and vitamin C.
• Portion control: Pair with steamed vegetables or cauliflower rice if you’re watching carbs and calories.

What Not to Do

• Don’t skip trimming the beef. Excess fat turns the sauce greasy. Trim well for a clean finish.
• Don’t add cornstarch at the start. It can break down over long cook times and make the sauce gritty.

  Thicken at the end.

• Don’t cook on high heat the whole time with lean cuts. Chuck works best; lean roasts can turn dry or stringy if rushed.
• Don’t overcrowd with too many veggies early. They’ll go mushy. Add them near the end.
• Don’t forget to taste and adjust. A splash of vinegar, a bit of sugar, or water can balance the sauce.

Variations You Can Try

• Spicy Teriyaki: Add 1 to 2 teaspoons sriracha or sambal, or toss in sliced fresh chilies.
• Pineapple Twist: Stir in 1 cup pineapple chunks during the last 30 minutes for a sweet-tangy note. Reduce sugar slightly to balance.
• Orange Teriyaki: Swap half the broth for fresh orange juice and add orange zest.

  Great with snow peas.

• Gluten-Free: Use tamari or certified gluten-free soy sauce and check your broth and mirin labels.
• Low-Sugar: Cut sweetener to 2 tablespoons and add more ginger. A few drops of liquid stevia can help if needed.
• Veg-Forward: Add mushrooms, snap peas, or baby bok choy in the final stretch. Keep them crisp for texture.
• Instant Pot Adaptation: Sear beef on Sauté, add sauce, pressure cook 35 minutes (high) with natural release 15 minutes.

  Thicken with slurry on Sauté.

FAQ

What cut of beef works best?

Chuck roast is the sweet spot—marbled enough to stay moist and become tender after hours of slow cooking. Boneless short ribs or brisket also work well. Avoid very lean roasts like eye of round unless you cook low and slow and add extra moisture.

Can I use store-bought teriyaki sauce?

Yes, but choose one that’s not too sweet and thin it with a bit of broth.

Homemade gives you better control and fresher flavor, but a good bottle can save time on busy nights.

How do I keep the sauce from getting too salty?

Use low-sodium soy sauce and low-sodium broth. If it’s still salty, stir in water, unsalted broth, or a squeeze of lime. Adding more vegetables also helps balance the flavors.

Can I make this ahead?

Absolutely.

Mix the sauce, prep the beef, and store separately overnight. In the morning, load the slow cooker and go. The cooked dish reheats well for up to four days.

What should I serve it with?

Steamed jasmine rice is classic.

Brown rice, cauliflower rice, ramen, or udon noodles are great too. Add a side of quick stir-fried greens for color and crunch.

How do I thicken without cornstarch?

Arrowroot works similarly—use 1.5 tablespoons mixed with water. You can also simmer the sauce on the stovetop to reduce, though it will be more intense in flavor.

Is searing the beef necessary?

No.

Searing adds depth and a hint of caramelization, but the recipe still works without it. If you skip it, don’t worry—the sauce carries plenty of flavor.

Can I add the vegetables at the beginning?

Onions can go in early and melt into the sauce. For broccoli and bell peppers, add them near the end to keep them vibrant and crisp-tender.

Wrapping Up

Slow Cooker Teriyaki Beef is a low-effort, high-reward dinner that tastes like takeout but feels homemade.

The sauce is glossy and balanced, the beef is tender, and the leftovers are a dream for busy days. Keep the steps simple, add veggies at the right time, and finish with a quick thickening for the best texture. Once you make it, you’ll keep it in your rotation—because good, easy dinners should be this reliable.