Easy Slow Cooker Beef & Broccoli Recipe
This Easy Slow Cooker Beef & Broccoli recipe delivers tender strips of beef and crisp broccoli florets in a savory garlic soy sauce, perfect for a hassle-free Asian-inspired dinner. Cooked low and slow in a crockpot, the beef becomes melt-in-your-mouth tender while the broccoli stays crisp-tender, all coated in a deliciously rich sauce enhanced with sesame oil and brown sugar.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian American, Chinese American
Ingredients
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)
Instructions
- Make the sauce: 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 in a medium bowl until well combined.
- Prepare the beef: Place 1 ½ pounds of beef chuck roast strips into a 4-7-quart slow cooker. Pour the prepared sauce over the beef and toss to fully coat all the meat evenly.
- Cook the beef: Set the slow cooker to LOW and cook for 2.5 to 3.5 hours, allowing the beef to become tender and absorb the sauce flavors.
- Thicken the sauce: About one hour before the cooking time is complete, remove ¼ cup of the sauce from the slow cooker. Whisk this sauce with 2 tablespoons of cornstarch in a small bowl until smooth, then slowly stir the mixture back into the slow cooker to thicken the sauce.
- Add broccoli: With 30 minutes remaining, add the frozen broccoli florets directly into the slow cooker. Stir to combine and cover to cook until the broccoli is crisp-tender. For softer broccoli, partially thaw the florets before adding or add them earlier (with 45 minutes to 1 hour left).
- Serve and garnish: When cooking is complete, garnish with green onions and sesame seeds if desired. Serve the beef and broccoli over white rice for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat, warm the dish gently on the stovetop over medium heat until heated through.
- Partial thawing of broccoli before adding will yield softer broccoli texture.
- Adjust cornstarch quantity if you prefer a thicker or thinner sauce.