Slow Cooker Beef and Broccoli: Tender, Saucy Dinner Made Easy
Tender beef, crisp broccoli, and a savory garlic soy sauce come together in this easy slow cooker dinner classic.
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)
- Green onions sliced (optional, for garnish)
- Sesame seeds optional, for garnish
- Cooked white rice for serving (optional)
Instructions
- 1. In a medium bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, and minced garlic.
- 2. Place beef strips in a 4-7-quart slow cooker. Pour sauce over beef and toss to coat.
- 3. Cover and cook on LOW for 2.5 to 3.5 hours, until beef is tender.
- 4. About 1 hour before the end of cooking, remove ¼ cup of the sauce from the slow cooker. Whisk the sauce with cornstarch in a small bowl until smooth.
- 5. Stir the cornstarch mixture back into the slow cooker.
- 6. At the final 30 minutes of cook time, add frozen broccoli florets to the slow cooker and stir to combine. Cover and cook until broccoli is crisp-tender.
- 7. Serve hot, garnished with green onions and sesame seeds if desired, over white rice.
Notes
For softer broccoli, thaw before adding or cook for a longer period.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Reheat gently on the stove or in the microwave until warmed through.