Slow Cooker Sichuan Beef & Carrots
Prep time
Cook time
Total time
Serves: 4
  • 1½ lbs boneless chuck roast, cut in cubes
  • 1 cup carrots, cut lengthwise (approx ¼-inch thick)
  • 2 cloves garlic, crushed
  • 1 tbs brown sugar
  • ½ tsp red pepper flakes
  • ⅓ cup soy sauce (low-sodium is OK)
  • 2 tbs hoisin sauce
  • ½ tsp dark sesame oil
  • 1½ cups water
  • 1 tbs olive oil for browning meat
  • Thickening:
  • 1½ tbs cornstarch
  • 3 tbs water
  • Optional Topping:
  • small red chili peppers
  • sliced green onions
  1. Place carrots in the bottom of the crock pot.
  2. Heat skillet over medium-high heat; add oil. When oil starts to shimmer, add meat and brown on all sides; remove from pan and place in the slow cooker on top of carrots.
  3. Deglaze pan with the 1½ cups water, scraping up all the browned bits on the bottom.
  4. Add the garlic, brown sugar, pepper flakes, soy sauce, hoisin sauce and dark sesame oil. Stir thoroughly then pour over the meat and carrots in the crock pot.
  5. Cook on HI 3-5 hours, LOW 5-7 hours (all slow cookers cook differently, hence the range of times–always check after minimum time. If using a Ninja on slow cook function, dish should be done in ⅔ the regular crock pot time).
  6. If you wish to thicken–when meat and carrots are done, remove from the slow cooker and keep warm. Turn slow cooker to HI. Mix the cornstarch and water and stir into hot liquid, stirring until smooth. Cover and cook 15 minutes. Add the meat and carrots back to the gravy. Heat through and serve.
Recipe by The Midnight Baker at