Slow Cooker Beef and Broccoli Recipe

Introduction

Slow Cooker Beef and Broccoli is a comforting and flavorful dish that’s perfect for busy days. Tender beef cooked low and slow in a savory sauce pairs beautifully with fresh broccoli, making an easy meal the whole family will enjoy.

Ingredients

• 2 lbs. beef chuck roast, sliced thinly across the grain
• 1 cup beef stock (or beef broth)
• ½ cup soy sauce
• ¼ cup brown sugar
• 1 tsp. sesame oil
• 3 cloves garlic, minced
• 1 tsp. dried ground ginger (or 1 Tbsp. fresh grated)
• ¼ cup cornstarch
• 12 oz. broccoli florets (about 3 cups)

Instructions

1. Step 1: In a medium-sized mixing bowl, whisk together the beef stock, soy sauce, brown sugar, sesame oil, garlic, and ground ginger.
2. Step 2: Lay the sliced beef in the bottom of the slow cooker and pour the sauce over the top. Mix the beef slices with the sauce to coat evenly.
3. Step 3: Cook on HIGH for 3 hours or LOW for 5-6 hours, until the beef is cooked through and tender.
4. Step 4: Remove ¼ cup of the sauce from the slow cooker and whisk it together with the cornstarch. Pour the mixture back into the slow cooker and stir well. Add the broccoli florets, then cook on HIGH for 30 minutes until the broccoli is tender and the sauce has thickened.
5. Step 5: Serve the beef and broccoli hot with your choice of sides such as rice or noodles.

Tips & Variations

• For extra flavor, add a splash of oyster sauce or a pinch of red pepper flakes to the sauce.
• Use fresh ginger if possible for a brighter, more aromatic taste.
• If you prefer crispier broccoli, add it in during the last 15 minutes instead of 30.
• Try swapping beef chuck for flank steak or sirloin for a leaner option.

Storage

Store leftover beef and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce may thicken further when chilled; add a splash of water or beef broth when reheating to loosen it if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze slow cooker beef and broccoli?

Yes, this dish freezes well. Place cooled leftovers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

What can I serve with beef and broccoli?

This dish pairs perfectly with steamed rice, fried rice, or noodles. You can also serve it alongside mashed potatoes or roasted vegetables for a comforting meal.

Slow Cooker Beef and Broccoli Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

This Slow Cooker Beef and Broccoli recipe offers a flavorful and tender take on the classic Chinese-American favorite. Thinly sliced beef chuck roast is slow-cooked in a savory sauce made from beef stock, soy sauce, brown sugar, sesame oil, garlic, and ginger until melt-in-your-mouth tender. Broccoli florets are added near the end and cooked until crisp-tender, then thickened with a cornstarch slurry to create a deliciously glossy sauce. Perfect for an easy, comforting weeknight meal with minimal effort.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 3.5 hours (on HIGH) or 6.5 hours (on LOW)
• Total Time: 3 hours 45 minutes (HIGH) or 6 hours 45 minutes (LOW)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

Beef and Sauce

• 2 lbs. beef chuck roast, sliced thinly across the grain
• 1 cup beef stock (or beef broth)
• ½ cup soy sauce
• ¼ cup brown sugar
• 1 tsp. sesame oil
• 3 cloves garlic, minced
• 1 tsp. dried ground ginger (or 1 Tbsp. fresh grated)

Thickening and Vegetable

• ¼ cup cornstarch
• 12 oz. broccoli florets (about 3 cups)

Instructions

1. Prepare the sauce: In a medium mixing bowl, whisk together the beef stock, soy sauce, brown sugar, sesame oil, minced garlic, and ground ginger until well combined.
2. Layer beef and add sauce: Place the thinly sliced beef at the bottom of the slow cooker. Pour the prepared sauce over the beef and mix gently to coat all slices evenly.
3. Cook beef: Cover and cook on HIGH for 3 hours or LOW for 5-6 hours until the beef is fully cooked and tender.
4. Thicken sauce and add broccoli: Remove ¼ cup of the cooking liquid from the slow cooker and whisk it together with cornstarch to create a slurry. Pour the slurry back into the slow cooker, stir to combine, and then add the broccoli florets. Continue cooking on HIGH for another 30 minutes or until the broccoli is tender and the sauce has thickened to a glossy consistency.
5. Serve: Once cooked, serve the beef and broccoli hot with your choice of sides such as steamed rice or noodles.

Notes

• Slice the beef thinly across the grain to ensure tenderness.
• You can substitute beef stock with broth or even water if needed, but stock adds more flavor.
• For a gluten-free version, use tamari or gluten-free soy sauce.
• If fresh ginger is used instead of dried, reduce the quantity accordingly as fresh ginger is more potent.
• Adjust the brown sugar amount for sweetness preference.
• Broccoli can be substituted with other vegetables like snap peas or green beans if desired.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: slow cooker beef and broccoli, easy beef and broccoli, crockpot beef recipe, Chinese beef recipe, slow cooker dinners