Slow Cooker Honey Garlic Beef

tongs pulling honey garlic beef out of the slow cooker

4.94 from 16 votes

A sweet and savory pulled beef recipe that takes only 10 minutes prep time! This beef is very versatile and can be used on sandwiches, salads, stir fries, or tacos!

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner

Cuisine: Japanese

Servings: -12

Calories: 144kcal

Author: Denise Bustard

Ingredients

1 cup stock beef or chicken
¼ cup honey
¼ cup brown sugar
2 tablespoons reduced sodium soy sauce
1 teaspoon worcestershire sauce
6 cloves garlic minced
2-3 lbs boneless beef roast cut in half; see note 1

Instructions

In the bottom of a 5 or 6 quart slow cooker, combine the stock, honey, brown sugar, soy sauce, worcestershire sauce and garlic. Whisk until smooth.
Cut the beef in half lengthwise. Place the two slices side-by-side in the slow cooker, and turn to coat on both sides.
Cook on low for 8 hours.
Remove beef from slow cooker and place in a large bowl. Gently pull apart using two forks, or use an electric hand mixer to do it quickly.
Add back into the cooking liquid, and toss to coat.

Video

Notes

1- you can use cheap, tough cuts of beef for this recipe including brisket, chuck roast, inside round, or blade roast.

Storage

Store in an air tight container in the fridge for up to 4 days.

Freeze in an air tight container, freezer bag or reusable silicone bag for up to 3 months.

Reheat

This beef is best served warm as it can become tough when cold.

Heat a nonstick pan over medium heat.
Add the beef and cook for 3-4 minutes, using tongs to break the beef up and turn it, or until warmed through.
Do not reheat more than once (food safety issues)

Serving size

This recipe produces 4-6 cups of pulled beef, which works out to 8-12 servings (½ cup size).

Nutrition