Slow Cooker Beef & Broccoli
A delicious and easy meal featuring tender beef in a sweet and savory sauce served with vibrant broccoli, perfect for busy weeknights.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Thaw overnight before reheating. For variations, you can use chicken or add other vegetables like bell peppers or snap peas.