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Wednesday, November 6, 2013

Slow Cooker Sweet Korean BBQ Beef Tacos

I don’t use my crock pot nearly enough. I don’t know why, I just sort of forget it’s there. But I should because it really is pretty awesome. The recipes usually only take a few minutes to prepare and normally involve simply dumping a few ingredients into the slow cooker. Then you walk away and forget about the food until dinner rolls around. Again, why don’t I do this more often?!

slow cooker sweet korean bbq beef tacos from @janemaynard at #CampbellSauces

I recently had the chance to try one of Campbell’s new Dinner Sauces. I could choose between a skillet sauce or a slow cooker sauce. I decided to pull the crock post out of the cabinet above the fridge and let it do its job! We picked the Sweet Korean BBQ dinner sauce to try and had it for dinner last night.

slow cooker sweet korean bbq beef tacos from @janemaynard at #CampbellSauces

We loved this sauce for a few reasons:

  • Dinner prep was SO easy. The BBQ beef was simple to prepare, and when dinnertime rolled around, it only took me a few minutes to pull everything together.
  • The kids loved the BBQ beef served over rice with a veggie on the side. They all had seconds, thirds, fourths – I’m not exaggerating!
  • Nate and I went with the package’s serving suggestion of eating the BBQ beef as tacos. SO GOOD. I can’t tell you how happy I am there are leftovers for my lunch today!

I rarely buy pre-made sauces and dinners because, well, I usually don’t think they are that good. But this Sweet Korean BBQ was awesome and I’m really happy we tried it!

Slow Cooker Sweet Korean BBQ Beef Tacos
Recipe type: Main Dish, Beef
Cuisine: Korean
  • 1 package Campbell’s Sweet Korean BBQ Dinner Sauce
  • 3ish pound chuck roast (The back of the package calls for a 2-3 pound roast, but my roast was over three pounds and there was plenty of sauce for that amount of meat. I would recommend going with the bigger size roast.)
  • Coleslaw mix (no dressing, just the cabbage mixture)
  • Flour tortillas
  • Sour cream
  • Hot sauce
  1. Place chuck roast in crock pot and pour Sweet Korean BBQ sauce over the meat. Turn crock pot on low and cook for 7-8 hours.
  2. Remove meat from crock pot. Cut up or shred the meat. Return meat to slow cooker and mix with the sauce.
  3. Heat flour tortillas then top with beef, coleslaw, sour cream dollops and a bit of hot sauce if you want some heat. Wrap like a burrito if your tortilla is bigger or fold like a taco for smaller tortillas.


This is a sponsored post through DailyBuzz and is brought to you by Campbell’s Dinner Sauces, weekend-worthy dinners with only weekday-level effort needed! All opinions are my own. Learn more at


  1. 1

    This sounds really good and really easy to make. I can’t wait to try this!

  2. 2
    Hannah Diane

    Looks super yummy! And I like that it has easy clean-up! 🙂

  3. 3

    Oh my, this looks positively drool worthy Jane!

  4. 4

    This looks SO good. I love slow cooker meals. And love that you can use the leftovers for another meal. Win/win!

  5. I haven’t made Korean bbq in so long! What a great reminder. I’ll have to try that sauce!

  6. 6

    Time to dust off the slow cooker! YUM!

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