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Slow Cooker Beef and Broccoli

A comforting classic showcasing tender beef and vibrant broccoli in a sweet-savory sauce, perfect for cozy dinners and meal prep.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds beef chuck roast, sliced into thin strips Look for quality cuts with a bit of marbling
  • 1 cup beef broth Homemade if possible, otherwise low-sodium store-bought works great
  • 0.5 cup low-sodium soy sauce Tamari can be used for a gluten-free option
  • 0.33 cup dark brown sugar Adjust sweetness to your taste if desired
  • 1 tablespoon sesame oil Adds an authentic flavor; you can substitute with olive oil
  • 3 cloves garlic, minced Fresh garlic gives a more robust flavor
  • 2 tablespoons cornstarch To thicken the sauce
  • 3 cups frozen broccoli florets No need to thaw, they’ll cook perfectly in the slow cooker
  • as needed Cooked rice Jasmine or basmati are fantastic options for serving

Method
 

Preparation of Sauce
  1. In a mixing bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, and minced garlic to create a flavorful sauce.
  2. Taste the sauce before adding it to the beef—adjust sweetness or salt if desired.
Cooking the Beef
  1. Place the sliced beef into the slow cooker and pour the sauce mixture over it, tossing to coat evenly.
  2. Set the slow cooker to low and let it cook for 5-6 hours until the beef is fork-tender.
Thickening the Sauce
  1. During the last 30 minutes, mix 4 tablespoons of the sauce with cornstarch in a small bowl to create a slurry. Stir this back into the slow cooker.
Adding Broccoli
  1. In the same last 30 minutes of cooking, add the broccoli florets to ensure they heat through without overcooking.
Serving
  1. Ladle the beef and broccoli over warm rice for a complete meal.
  2. Drizzle a little extra sesame oil over the finished dish for added richness and flavor.

Notes

Leftovers will keep well in the fridge for up to 3 days. Reheat in the microwave or on the stovetop. Consider making ahead by preparing the beef and marinade a day before.