Slow Cooker Garlic Beef–fork tender roast beef that is flavored with garlic and other filipino adobo flavors. This recipe only has 6 ingredients. It’s perfect to serve on rolls or over rice for an easy dinner that can feed a crowd.
Get the INSTANT POT Garlic Beef recipe here
Slow Cooker Garlic Beef
I loved the adobo chicken I made the other day so much that I decided to use the same recipe (basically) except with beef instead of chicken. I shredded up the meat and served it over sliced rosemary bread (you can get that recipe by clicking on the notes in my youtube video). I also think this beef would be great over rice.
The beef was flavored with the tangy vinegar-soy sauce mixture and the crushed garlic cloves. It reminded me a bit of the Mississippi Roast because of the vinegary solution. From what I’ve heard this would also work very well with a pork roast. I’ll add it to my list of things to try!
You don’t need any special equipment to make this recipe besides your slow cooker. I do like using a large sheet pan to shred up my meat so all the juices and meat doesn’t run off the sides of my cutting board. I use these shredding claws* to shred my beef.
More Slow Cooker Recipes You’ll Love…
Slow Cooker Barbecue Meatballs
Slow Cooker BBQ Beef Sandwiches
Slow Cooker Creamy Tuscan Chicken
What Slow Cooker Did You Use?
To make Slow Cooker Garlic I used my Ninja Auto-iQ 6 Quart Slow Cooker.* My favorite feature of this slow cooker is that it has a stove top function. This is perfect for sauteing or browning before you slow cook. This slow cooker has four manual cooking functions: slow cook, stove top sear/Saute, steam, and bake.
Slow Cooker Garlic Beef
- Prep Time: 15 minutes
- Cook Time: 8-12 hours on low
- Total Time: -26013962.0833 minute
- Yield: 8 servings 1x
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Pin RecipeDescription
Fork tender roast beef that is flavored with garlic and other filipino adobo flavors. Perfect to serve on rolls or over rice for a quick and easy dinner that can feed a crowd.
Ingredients
- 3 pound chuck roast, trimmed of all excess fat (see note)
- ½ cup white distilled vinegar
- ½ cup low sodium soy sauce
- 6 garlic cloves, crushed (smashed with the side of a knife and peeled)
- 1 ½ tsp whole black peppercorns
- 3 bay leaves
Instructions
- Cut your roast into quarters. Trim off all of the fat and connective tissue. Place the roast in your slow cooker.
- Add vinegar, soy sauce, garlic, peppercorns and bay leaves into the slow cooker.
- Cover and cook on low for 8-12 hours (depending on how hot your slow cooker cooks). The roast should be fall apart fork tender.
- Discard the bay leaves. Remove the meat and place it on a cutting board. Pour the juices from the slow cooker into a saucepan and reduce on the stove for about 7 minutes over medium high heat (I didn’t stir, I just set a timer and walked away). Shred the meat and add it back into the crock and then add in the reduced liquid.
- Serve the meat with tongs on top of buns, rolls, bread, on top of rice or any other way you want it. I added a little mozzarella to the top of my sandwich.
Notes
For extra flavor you can brown your roast in a pan on the stove. I am lazy and chose to skip this step.
This recipe can be gluten free. Use gluten free soy sauce and serve over rice instead of bread.
I used my Ninja Auto-iQ 6 Quart Slow Cooker.*
- Category: Beef
- Method: Slow Cooker
- Cuisine: filipino
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Tom A says
June 15, 2019 at 12:28 pmCan this recipe be changed to use the Instant Pot?
Kim says
May 20, 2019 at 2:07 pmcan I use pork shoulder instead of beef?
Karen says
May 20, 2019 at 4:58 pmyes I think that would work very well. Trim it and cut it into quarters