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SLOW COOKER BEEF AND BROCCOLI centered hero view, clean and uncluttered
Olivia Farnsworth

Slow Cooker Beef and Broccoli Easy Weeknight Dinner

Enjoy a delicious slow cooker beef and broccoli recipe that’s perfect for an easy dinner or a family weeknight meal. This crockpot beef dish features tender beef simmered in a savory garlic soy sauce with crisp broccoli, making it a flavorful and fuss-free American-Asian fusion favorite.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 portions
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless beef chuck roast cut into 1/4-inch strips against the grain
  • 1 cup low-sodium beef broth
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup dark brown sugar reduce to 1/4 cup for less sweetness
  • 1 tbsp sesame oil
  • 3 tsp minced garlic about 3 fresh cloves
  • 2 tbsp cornstarch
  • 12 oz frozen broccoli florets about 3 cups

Method
 

  1. Combine beef broth, soy sauce, brown sugar, sesame oil, and minced garlic in a medium mixing bowl and whisk until smooth.
  2. Place the beef strips into the slow cooker and pour the sauce over them, tossing gently to coat all the meat.
  3. Set the slow cooker to LOW and cook the beef for between 2.5 to 3.5 hours.
  4. About one hour before the cooking time ends, take out 1/4 cup of the cooking liquid and mix it thoroughly with the cornstarch in a small bowl.
  5. Gradually mix this cornstarch slurry back into the slow cooker to thicken the sauce.
  6. Add the frozen broccoli to the slow cooker during the last 30 minutes of cooking, stir to blend it in, then cover and cook until tender. For softer broccoli, add it 45 to 60 minutes before the end.
  7. If you like, garnish the finished dish with sliced green onions and sesame seeds. Serve hot over white rice.

Notes

  • For more depth of flavor, sear the beef strips in a skillet for 4 to 5 minutes prior to slow cooking; this will also cut the cooking time by about an hour. To make it spicy, add 1/2 tsp red pepper flakes to the sauce mixture. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.