Slow Cooker Beef & Broccoli Recipe

Introduction

This Slow Cooker Beef & Broccoli recipe brings tender strips of beef and crisp-tender broccoli together in a flavorful, savory sauce. Perfect for busy days, it requires minimal prep and delivers restaurant-quality taste with the convenience of a slow cooker.

Ingredients

• 1 ½ pounds boneless beef chuck roast, cut into ¼-inch strips
• 1 cup low-sodium beef broth
• ½ cup low-sodium soy sauce
• ⅓ cup dark brown sugar
• 1 tablespoon sesame oil
• 3 teaspoons minced garlic (about 3 cloves)
• 2 tablespoons cornstarch
• 1 (12-ounce) bag frozen broccoli florets (about 3 cups)

Instructions

1. Step 1: In a medium bowl, whisk together beef broth, soy sauce, dark brown sugar, sesame oil, and minced garlic to make the sauce.
2. Step 2: Place the beef strips in a 4-7 quart slow cooker and pour the sauce over them. Toss the meat to coat it thoroughly.
3. Step 3: Cook on LOW for 2.5 to 3.5 hours.
4. Step 4: About one hour before the cooking time is up, remove ¼ cup of the sauce from the slow cooker. In a small bowl, whisk this sauce with cornstarch until smooth, then slowly stir it back into the slow cooker to thicken the sauce.
5. Step 5: At the final 30 minutes of cooking, add the frozen broccoli florets to the slow cooker and stir to combine. Cover and continue cooking.
6. Step 6: When done, garnish with green onions and sesame seeds if desired. Serve hot with white rice.

Tips & Variations

• For softer broccoli, partially thaw it before adding or add it earlier in the cooking process, about 45-60 minutes before the end.
• Use flank or skirt steak for a different texture but adjust cooking time accordingly.
• Add a pinch of red pepper flakes to the sauce for a spicy kick.
• Serve with brown rice or noodles as an alternative to white rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. The broccoli may soften further upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli works well. Add it during the last 30 minutes of cooking to keep it crisp-tender, or earlier if you prefer it softer.

What if I don’t have cornstarch?

You can substitute with arrowroot powder or flour to thicken the sauce, using the same amount. Mix it with a little liquid before adding to avoid lumps.

Slow Cooker Beef & Broccoli Recipe

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4.8 from 144 reviews

This Slow Cooker Beef & Broccoli recipe features tender strips of beef chuck slow-cooked in a savory homemade sauce with garlic and sesame oil, combined with crisp-tender broccoli florets. Perfectly balanced with a touch of sweetness from dark brown sugar and an easy preparation, this comforting dish is ideal for busy weeknights served over white rice.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American-Chinese

Ingredients

Scale 1x2x3x

Beef and Sauce

• 1 ½ pounds boneless beef chuck roast, cut into ¼-inch strips
• 1 cup low-sodium beef broth
• ½ cup low-sodium soy sauce
• ⅓ cup dark brown sugar
• 1 tablespoon sesame oil
• 3 teaspoons minced garlic (about 3 cloves)
• 2 tablespoons cornstarch

Vegetables

• 1 (12-ounce) bag frozen broccoli florets (about 3 cups)

Optional Garnishes

• Chopped green onions
• Sesame seeds
• Cooked white rice, for serving

Instructions

1. Make the sauce: In a medium bowl, whisk together 1 cup low-sodium beef broth, ½ cup low-sodium soy sauce, ⅓ cup dark brown sugar, 1 tablespoon sesame oil, and 3 teaspoons minced garlic until fully combined.
2. Prepare the beef: Place 1 ½ pounds of boneless beef chuck roast strips into a 4-7-quart slow cooker. Pour the prepared sauce over the beef and toss gently to coat all pieces evenly.
3. Slow cook the beef: Cover the slow cooker and cook on LOW for 2.5 to 3.5 hours until the beef is tender.
4. Thicken the sauce: About 1 hour before the cooking time ends, remove ¼ cup of the cooking liquid from the slow cooker. Whisk it together with 2 tablespoons cornstarch in a small bowl until smooth. Gradually stir this mixture back into the slow cooker to thicken the sauce.
5. Add broccoli: In the final 30 minutes of cooking, add the frozen broccoli florets to the slow cooker and stir to combine. Cover and continue cooking. For softer broccoli, partially thaw before adding or add during the last 45 to 60 minutes of cooking.
6. Serve: Once done, garnish the beef and broccoli with chopped green onions and sesame seeds if desired. Serve hot over cooked white rice for a complete meal.

Notes

• Using low-sodium beef broth and soy sauce helps control the sodium content.
• Adjust broccoli cooking time to your preferred tenderness: add earlier for softer texture or later for crisp-tender.
• Feel free to substitute beef chuck with flank steak or sirloin, but adjust cooking times accordingly.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• You can double the recipe by using a larger slow cooker and adjusting cooking time slightly.

Keywords: slow cooker beef and broccoli, beef broccoli recipe, crockpot beef dinner, easy slow cooker meals, beef and broccoli slow cooker