Sweet Korean BBQ sandwiches with spicy Asian slaw feature tender slow-cooked chuck roast on toasted rolls with an irresistible sauce.

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Two Bite Tested

This slow cooker beef recipe is popular because:

• The slow cooker does most of the work for the tender shredded beef.
• The sandwiches combine saucy beef with a crisp slaw for contrast.
• The recipe is family friendly.

This recipe includes:

• Detailed ingredient notes
• Answers to frequently asked questions
• Serving and storage suggestions
• A printable recipe card

A Note From My Kitchen

Sitting down to the table to eat as a family is a non-negotiable in our house, so managing to get a homemade meal on the table every night and still getting the kids to bed at a decent hour can sometimes be a struggle. I'm always on the lookout for fresh, new meal ideas that can get a delicious dinner on the table in a timely manner.

That's why, when I was asked to try one of Campbell's Dinner Sauces, I jumped at the chance! I saw that in addition to Skillet Sauces, they have a line of sauces especially made for the slow cooker. In my opinion, the slow cooker is a girl's (or guy's!) best friend in the kitchen for an easy weeknight dinner! I mean come on, what's easier? You just throw everything in in the morning forget about it. Even on my busiest days, I think I can manage that!

I decided to do something a little different with the Sweet Korean BBQ, which brings us to this recipe. The package suggests serving the shredded beef over rice or as a taco filling, but I decided to make a hearty sandwich out of it! I served the sweet shredded beef on a big toasted roll and topped it with a fresh Asian-inspired spicy slaw. Campbell's sweet sauce paired perfectly with the heat from the red pepper flakes, and the cabbage and carrots added a nice little bit of crunch.

If you can't find the sauce, I've included a substitute Korean bbq sauce recipe in the recipe notes. Enjoy!

Happy cooking,

Ingredient Notes

• Boneless beef chuck roast: Choose a 2 to 3-pound roast with visible marbling for slow cooking. If needed, a similar-sized boneless beef shoulder roast works as a substitute.
• Campbell's Sweet Korean BBQ Slow Cooker Sauce: Use the Sweet Korean BBQ variety labeled for the slow cooker. If unavailable, use the following recipe as a substitute:
  1 cup low-sodium soy sauce
  1/2 cup brown sugar
  2 tablespoons rice vinegar
  1 teaspoon ground ginger
  1 teaspoon garlic powder
  1 teaspoon sesame oil
  1 teaspoon red pepper flakes, optional
  
• Rolls: Use sturdy sandwich rolls or a baguette that holds up to saucy shredded beef. Toasting helps keep the bread from getting too soft.
• Shredded cabbage and carrots (coleslaw mix): A 16-ounce bag of coleslaw mix is the quickest option. A mix of shredded green cabbage with carrots also works.
• Rice vinegar: Use unseasoned rice vinegar.
• Soy sauce: Regular or low-sodium soy sauce both work. No need for additional salt!
• Sesame oil: Toasted sesame oil has a stronger flavor than regular sesame oil.
• Sesame seeds: Use white sesame seeds or a mix. Toasted sesame seeds are good, too.
• Crushed red pepper flakes: Use standard crushed red pepper flakes and adjust to taste for heat. For a milder slaw, reduce or omit.

Frequently Asked Questions

Can the beef be made ahead?

Yes. Cook and shred the beef, then refrigerate it in the sauce. Reheat gently before assembling the sandwiches.

Can the slaw be made ahead?

The cabbage and carrots can be prepped ahead, and the dressing can be whisked together ahead. Toss the slaw with the dressing just before serving to keep it from getting soggy.

Can a different cut of beef be used?

A similar-sized boneless beef shoulder roast can work in the slow cooker. Keep the cook time similar and shred when the meat pulls apart easily.

What is the easiest way to adjust the heat level?

Heat comes from the crushed red pepper flakes. For less heat:

• reduce the crushed red pepper flakes
• set some slaw aside before adding the crushed red pepper flakes
• serve extra crushed red pepper flakes on the side

Two Bite Take

"I love a good crockpot meal. You just throw everything in in the morning forget about it."

- Becky Tarala

Serving Suggestions

What to Serve With Sweet Korean BBQ Sandwiches

Sweet Korean BBQ sandwiches with spicy Asian slaw are hearty and typically served with simple sides that balance the rich, saucy beef. Options include baked potato wedges, a simple green salad, or corn.

Sweet Korean BBQ Sandwiches Variations

These variations change what goes into the recipe while keeping the same overall method.

• Use mild slaw by reducing or omitting the crushed red pepper flakes.
• Add crisp pickles and lettuce as a topping.
• Add thin-sliced green onions or cilantro to the slaw.
• Add a small amount of grated fresh ginger to the slaw dressing.
• Use toasted sesame seeds in place of untoasted sesame seeds.

Got Leftovers?

What To Do With Leftover Sweet Korean BBQ Sandwiches

Leftover shredded beef and slaw can be repurposed into different meals after the initial serving.

• Use the leftover shredded beef as a rice bowl topping, then add slaw on the side.
• Make a loaded baked potato with warmed shredded beef and a spoonful of slaw.
• Turn the shredded beef into a quick quesadilla filling, then serve slaw on the side.
• Use the beef as a topping for nachos and add the slaw after baking.
• Make a simple salad, then add warmed shredded beef.

How To Store Sweet Korean BBQ Sandwiches

Store leftover shredded beef in the sauce in an airtight container in the refrigerator. Store the slaw separately, and assemble sandwiches just before serving.

Sweet Korean BBQ Sandwiches with Spicy Asian Slaw

Yield: 6 to 8 sandwiches
Prep Time: 15 minutes
Cook time: 8 hours
Total time: 8 hours 15 minutes

Slow cooker sweet Korean BBQ beef served on toasted rolls and topped with a spicy Asian slaw.

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INGREDIENTS

Sweet Korean BBQ Beef Sandwiches
1 (2 to 3-pound) boneless beef chuck roast
1 package Campbell's Sweet Korean BBQ Slow Cooker Sauce (see notes for alternate recipe)
6 to 8 rolls, toasted

Spicy Slaw
1 (16-ounce) bag shredded cabbage and carrots (coleslaw mix)
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sesame seeds
1/4 teaspoon crushed red pepper flakes

INSTRUCTIONS

1. Place the beef in the slow cooker. Pour the sauce over the beef.
2. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
3. When the beef is done cooking, shred it and mix with the sauce. (I like to do this an hour or so before the end of cooking time so that the meat can soak up all of the yummy juices.)
4. Prepare the dressing for the slaw. In a large bowl, whisk together the rice vinegar, sesame oil, soy sauce, and crushed red pepper flakes. Add the cabbage and carrots and toss to coat. Sprinkle with the sesame seeds. (Wait to dress the slaw until just before serving so that the slaw doesn't get soggy.)
5. Fill the toasted buns with the shredded beef and top with a heaping spoonful of the slaw. Serve any leftover slaw on the side.

NOTES

If you can't find the Campbell's Sauce pouch, whisk together the following and use in place of the pouch.

• 1 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 2 tablespoons rice vinegar
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes, optional

As a DailyBuzz Brand Ambassador, I received compensation to review Campbell's Dinner Sauces. Thoughts and opinions are my own.

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.

Behind the Bites

Hi, I’m Becky, the creator of The Two Bite Club, where good food starts with two bites.
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!

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