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Slow Cooker Beef and Broccoli Recipe

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3.9 from 1 review

This Slow Cooker Beef and Broccoli recipe delivers tender, flavorful beef simmered in a savory soy-based sauce and paired perfectly with broccoli. Easy to prepare and ideal for a hands-off meal, it’s best served over steamed white rice for a comforting and delicious dinner.

  • Total Time: 6 hours 40 minutes
  • Yield: 4 servings

Ingredients

Sauce and Meat

  • 1 cup beef consommé or beef broth
  • 1/2 cup low sodium soy sauce
  • 1/3 cup dark brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 pound boneless beef chuck roast, sliced into thin strips

Thickening and Vegetables

  • 2 tablespoons cornstarch or arrowroot powder
  • 4 tablespoons liquid from slow cooker
  • Frozen broccoli florets, about 3 cups or as desired

Serving

  • Cooked white rice, for serving

Instructions

  1. Prepare the sauce: In the insert of the slow cooker, whisk together the beef consommé or beef broth, low sodium soy sauce, dark brown sugar, sesame oil, and minced garlic until well combined.
  2. Add the beef: Gently place the thinly sliced beef chuck roast strips into the liquid mixture in the slow cooker. Toss gently to coat all pieces evenly with the sauce.
  3. Cook the beef: Cover and set the slow cooker on low heat. Allow the beef to cook for 4 to 6 hours, or until tender, maintaining a low simmer.
  4. Thicken the sauce and add broccoli: Once the beef is tender, whisk together the cornstarch (or arrowroot) with 4 tablespoons of cooking liquid from the slow cooker in a small bowl to make a slurry. Pour this slurry back into the crockpot and stir thoroughly to combine. Add the frozen broccoli florets and continue cooking on low for an additional 30 minutes, allowing the sauce to thicken and the broccoli to cook through.
  5. Serve: Scoop the beef and broccoli mixture over cooked white rice and serve immediately while hot.

Notes

  • If the sauce does not thicken to your liking after adding the cornstarch slurry, you can add an additional tablespoon of cornstarch mixed with water and cook for 10 more minutes.
  • For a gluten-free version, ensure the soy sauce is gluten free or substitute with tamari.
  • You can substitute beef chuck with flank steak or sirloin strips for quicker cooking but adjust time accordingly.
  • Frozen broccoli works well, but fresh broccoli can be used; add fresh broccoli about 15-20 minutes before the end of cooking instead of frozen.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 25 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Chinese-American

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