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Slow Cooker Chinese Beef and Noodles

Slow Cooker Chinese Beef and Noodles

Charlotte Hancey
Chuck roast is slow cooked with Chinese-inspired ingredients, shredded and served over noodles. Top with fresh cilantro and green onions for a bright finish.
5 from 2 votes
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Prep Time 10 minutes
Slow Cook 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 6

Equipment

  • Slow Cooker

Ingredients
  

  • 2-3 lb chuck roast
  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 8 oz tomato sauce
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon ground ginger
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cold water
  • 3 tablespoons cornstarch
  • 1/2 cup chopped fresh cilantro
  • 1/2 bunch green onions, sliced
  • 12-16 oz package rice or udon noodles

Instructions
 

  • Place chuck roast in a slow cooker.
  • To a bowl, add hoisin, soy sauce, tomato sauce, chili garlic sauce, ground ginger, salt and pepper then whisk to combine. Pour over roast then cook for 4-5 hours on high or 7-8 hours on low.
  • Once roast is falling apart tender, remove from slow cooker and place on a sheet tray or large plate. Use two forks to shred making sure to discard any fat. Place shredded meat back in slow cooker with juices. (Keep slow cooker on WARM)
  • Combine cold water and cornstarch in a small cup then pour over meat. Stir to combine and leave lid off (while keeping warm) for 10-15 minutes.
  • Meanwhile, cook noodles according to package directions.
  • Serve shredded beef over noodles then top individual portions with cilantro and green onions. Add extra chili garlic sauce too for extra spice if desired.
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