Slow Cooker Garlic Beef

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 8-12 hours on low
  • Total Time: 43 minute
  • Yield: 8 servings 1x


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.



  • 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


  1. Cut your roast into quarters. Trim off all of the fat and connective tissue. Place the roast in your slow cooker.
  2. Add vinegar, soy sauce, garlic, peppercorns and bay leaves into the slow cooker.
  3. 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. 
  4. 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.  
  5. 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. 


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