Slow Cooker Beef & Broccoli is a delicious and easy meal that the whole family will love. This comforting dish features tender beef in a sweet and savory sauce served with vibrant broccoli. With the help of your slow cooker, you can prepare this dish with minimal effort, making it perfect for busy weeknights.
Why Make This Recipe
This recipe is great because it combines healthy ingredients with an amazing flavor. Using a slow cooker allows the beef to become tender while infusing the dish with rich flavors. Additionally, it’s easy to make ahead of time, and the leftovers are just as tasty. Plus, who doesn’t love a complete meal that’s ready for you when you come home?
How to Make Slow Cooker Beef & Broccoli
Making Slow Cooker Beef & Broccoli is simple. Here’s a breakdown:
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)
Directions:
- Start by making 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.
- Place 1 ½ pounds of boneless beef chuck roast cut into ¼-inch strips into a 4-7-quart slow cooker. Pour the sauce over the beef and toss to coat it well.
- Cook on LOW for 2.5-3.5 hours. About an hour before it is done, take out ¼ cup of the sauce. In a small bowl, whisk this with 2 tablespoons of cornstarch. Slowly stir this mixture back into the slow cooker.
- In the last 30 minutes of cooking, add 1 (12-ounce) bag of frozen broccoli florets to the slow cooker. Stir to combine. This will keep the broccoli crisp-tender. If you want softer broccoli, you can thaw it slightly before adding or add it earlier in the cook time.
- When it’s done, garnish with green onions and sesame seeds if you like, and serve with white rice.
How to Serve Slow Cooker Beef & Broccoli
Serve Slow Cooker Beef & Broccoli over a bed of fluffy white rice for a complete meal. Pair it with a side of steamed vegetables or a simple salad for extra freshness.
How to Store Slow Cooker Beef & Broccoli
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. You can also freeze the beef and broccoli mixture for up to 3 months. Just thaw in the fridge overnight before reheating.
Tips to Make Slow Cooker Beef & Broccoli
- Slice the beef against the grain for more tenderness.
- If you prefer a thicker sauce, let it cook for longer after adding the cornstarch mixture.
- Experiment with adding other vegetables like bell peppers or snap peas for added flavor and nutrition.
Variation
You can make this recipe with chicken instead of beef. Just use chicken thighs or breast cut into strips and follow the same directions.
FAQs
Q: Can I use fresh broccoli instead of frozen?
A: Yes, you can use fresh broccoli. Just cut it into florets and add it to the slow cooker about 45 minutes before the cooking time is up.
Q: Is it possible to make this dish gluten-free?
A: Absolutely! Substitute the low-sodium soy sauce with a gluten-free soy sauce or tamari.
Q: What should I serve with Slow Cooker Beef & Broccoli?
A: Servings suggestions include white rice, brown rice, or cauliflower rice for a low-carb option. You could also enjoy it with noodles!
Slow Cooker Beef & Broccoli
Ingredients
For the sauce
- 1 cup low-sodium beef broth For an added flavor base
- ½ cup low-sodium soy sauce Can use gluten-free soy sauce for gluten-free option
- ⅓ cup dark brown sugar Adds sweetness to the dish
- 1 tablespoon sesame oil For richness and flavor
- 3 teaspoons minced garlic About 3 cloves of garlic
Main ingredients
- 1.5 pounds boneless beef chuck roast, cut into ¼-inch strips Slice against the grain for tenderness
- 2 tablespoons cornstarch To thicken the sauce
- 1 12-ounce bag frozen broccoli florets About 3 cups, can use fresh if preferred
Instructions
Preparation
- In a medium bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, and minced garlic.
- Place the beef strips into a slow cooker, pour the sauce over the beef, and toss to coat well.
Cooking
- Cook on LOW for 2.5-3.5 hours.
- About an hour before it’s done, take out ¼ cup of the sauce and whisk it with cornstarch, then slowly stir this mixture back into the slow cooker.
- In the last 30 minutes of cooking, add the frozen broccoli florets and stir to combine.
Serving
- Garnish with green onions and sesame seeds if desired, and serve over white rice.
