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Slow Cooker Beef & Broccoli Recipe

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3.9 from 7 reviews

This Slow Cooker Beef & Broccoli recipe delivers tender, flavorful beef strips slow-cooked to perfection in a savory sauce made from low-sodium beef broth, soy sauce, brown sugar, sesame oil, and garlic. The addition of crisp-tender frozen broccoli makes this a complete, easy meal ideal for busy days, served best with steamed white rice and optional garnishes like green onions and sesame seeds.

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)

Optional Garnishes

  • Sliced green onions
  • Sesame seeds

Instructions

  1. Prepare 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 the sugar is dissolved and the mixture is well combined.
  2. Add beef and sauce to slow cooker: Place 1 ½ pounds of the thinly sliced beef chuck roast strips into a 4-7 quart slow cooker. Pour the prepared sauce over the beef, tossing gently to ensure the meat is fully coated with the sauce.
  3. Slow 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 flavors of the sauce.
  4. Thicken the sauce: About an hour before the cooking time ends, remove ¼ cup of the sauce from the slow cooker. Whisk this 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.
  5. Add broccoli: In the final 30 minutes of cooking, add the frozen broccoli florets to the slow cooker and stir gently to combine. Cover and continue to cook. For softer broccoli, either partially thaw before adding or add the broccoli earlier, with 45 minutes to 1 hour remaining.
  6. Serve: Once cooking is complete, garnish with sliced green onions and sesame seeds if desired. Serve the beef and broccoli hot over steamed white rice for a hearty meal.

Notes

  • For a softer broccoli texture, thaw the florets partially before adding or add them earlier in the cooking process.
  • Using low-sodium broth and soy sauce helps control the salt content of the dish.
  • Garnishing with green onions and sesame seeds adds extra flavor and a pleasing presentation.
  • Feel free to substitute the beef chuck roast with flank or sirloin steak if preferred, but adjust cooking time accordingly.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.

Find it online: https://yumntasty.com/slow-cooker-beef-and-broccoli-recipe-2/