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Honey Garlic Beef Dump-And-Go Crockpot Meal - Easy, Comforting, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2.5–3 pounds beef chuck roast, cut into large chunks (or use stew meat)
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup beef broth (or water)
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, optional for thickening)
  • Sesame seeds and chopped green onions for garnish (optional)
  • Cooked white or brown rice, noodles, or mashed potatoes for serving

Method
 

  1. Prep the beef: Trim excess fat and cut the chuck roast into 3–4 large chunks. This helps it cook evenly and shred easily.
  2. Make the sauce: In a bowl, whisk together honey, soy sauce, beef broth, minced garlic, grated ginger, rice vinegar, sesame oil, black pepper, and red pepper flakes if using.
  3. Load the crockpot: Place the beef into the slow cooker. Pour the sauce over the top, turning the pieces to coat.
  4. Set and cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is fork-tender.
  5. Shred the beef: Remove the beef to a cutting board and shred with two forks. Skim excess fat from the surface of the sauce if needed.
  6. Thicken the sauce (optional): Whisk the cornstarch slurry into the crockpot. Turn to High and cook for 10–15 minutes until thick and glossy.
  7. Combine and finish: Return the shredded beef to the slow cooker, toss to coat, and let it sit for 5 minutes to absorb the sauce.
  8. Serve: Spoon over rice, noodles, or mashed potatoes. Garnish with sesame seeds and green onions.