We understand how full-on days can be during calving time and thought you might appreciate a quick and easy slow-cooker recipe to throw together earlier in the day so when you get inside at the end of the day dinner is almost all done!







Amazingly tender, melt-in-your-mouth Korean beef easily made right in the crockpot – 10 min prep! So easy, so good.

  • 1 cup beef broth
  • ½ cup reduced sodium soy sauce
  • ½ cup brown sugarpacked
  • 4 cloves garlicminced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Srirachaor more, to taste (or sweet chilli sauce)
  • ½ teaspoon onion powder or an onion chopped
  • ½ teaspoon white pepper
  • 1.3 kg boneless beef chuck roast or stewing steakcut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 2 green onionsthinly sliced
  • 1 teaspoon sesame seeds



  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  • Place chuck roast into a  slow cooker/crock pot. Stir in beef broth mixture until well combined.
  • Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened (can add some thinly sliced vegetables eg carrot, celery, capsicums on top to cook in the last 10-20 mins).
  • Serve immediately on rice, garnished with green onions and sesame seeds, if desired.

Recipe Sourced from: