Slow-Cooker Beef and Broccoli is one of those dishes that just makes life easier. It’s perfect for a busy weeknight, and the flavors are absolutely amazing.
It’s the kind of meal that everyone loves, and it’s so simple to throw together.
The slow cooker does all the hard work, leaving you with tender beef and perfectly cooked broccoli in a delicious savory sauce.
Recipe Overview: Slow-Cooker Beef and Broccoli
This dish is all about comfort and convenience. Tender, flavorful beef, paired with bright green broccoli, all coated in a rich, savory sauce. It’s a classic for a reason!
This recipe is naturally gluten-free, making it a great option for those with dietary restrictions, provided you use ingredients without any.
I love serving this over a bed of fluffy rice, but it’s also fantastic with noodles or even quinoa. It’s a complete meal in one pot, and it’s even better the next day as leftovers.
The gentle simmering in the slow cooker really lets the flavors develop and meld together beautifully.
Detailed Ingredients for Beef and Broccoli
Here’s what you’ll need to make this delicious dish:
- Beef: 1.5 – 2 pounds of chuck roast, cut into 1-inch cubes. Chuck roast is perfect because it becomes incredibly tender in the slow cooker. You could also use stew meat.
- Broccoli: 3 cups of fresh broccoli florets. I prefer fresh broccoli, but frozen will work in a pinch (add it closer to the end of the cooking time, see instructions below).
- Soy Sauce: ½ cup low-sodium soy sauce. This forms the base of our savory sauce. Tamari is a great gluten-free alternative.
- Beef Broth: ½ cup low-sodium beef broth. This adds depth of flavor and helps create the sauce.
- Brown Sugar: ¼ cup packed brown sugar. This adds a touch of sweetness to balance the savory flavors. You can adjust this to your preference.
- Sesame Oil: 1 tablespoon. This gives the sauce a wonderful, nutty aroma and flavor.
- Garlic: 3 cloves, minced. Fresh garlic is always best!
- Ginger: 1 tablespoon minced fresh ginger. It provides a warm, zesty flavor. You can use ½ teaspoon of ground ginger if you don’t have fresh.
- Cornstarch: 2 tablespoons. This will thicken the sauce.
- Cold Water: ¼ cup. This is mixed with the cornstarch to create a slurry.
- Optional Garnishes: Sesame seeds and sliced green onions. These add a nice finishing touch.
Step-by-Step Instructions: Perfect Slow Cooker Beef and Broccoli
- Prepare the Beef: Place the cubed beef in your slow cooker.
- Make the Sauce: In a separate bowl, whisk together the soy sauce, beef broth, brown sugar, sesame oil, minced garlic, and minced ginger.
- Combine: Pour the sauce over the beef in the slow cooker. Stir to ensure the beef is evenly coated.
Make sure every piece of beef is swimming in that delicious sauce. - Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender. The longer it cooks on low, the more tender it will be. You should be able to easily shred it with two forks.
- Thicken the Sauce: About 30 minutes before the end of the cooking time, whisk together the cornstarch and cold water in a small bowl until smooth. This creates a slurry, which is key to getting a nice, thick sauce.
Make sure there’s no lumps. - Add Slurry: Pour the cornstarch slurry into the slow cooker and stir well to combine.
- Add Fresh Broccoli (for crisp-tender): If using fresh broccoli and you like it more on the crisp side, add the florets to the top after the sauce is thick and the beef has cooked.
Cover and let cook for 10-15 more minutes.
Check with a fork to see when the broccoli is to your liking. - Add Frozen Broccoli: Add the frozen broccoli florets to the top after the sauce is thick and the beef has cooked. Stir and cover. Allow it to cook for 15-20 minutes, until heated through.
- Add Fresh Broccoli for Well-done:
If using fresh broccoli and want it more well-done add to the beef and sauce for the last 30-45 minutes of cooking time. - Serve: Stir everything together, and serve over rice, noodles, or quinoa. Garnish with sesame seeds and sliced green onions, if desired.
Variations & Tips for the Best Beef and Broccoli
- Spice it Up: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a little heat.
- Add Vegetables: Feel free to add other vegetables, like sliced carrots, bell peppers, or mushrooms. Add them during the last hour of cooking.
- Make-Ahead: You can assemble everything in the slow cooker the night before and store it in the refrigerator. Then, just start the slow cooker in the morning.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop or in the microwave. You might need to add a splash of water or broth if the sauce has thickened too much.
- Serving Suggestions: Serve over white rice, brown rice, cauliflower rice, or noodles.
Key Details
- Prep time: 15 minutes
- Cook time: 6-8 hours on low, 3-4 hours on high
- Total time: 6 hours 15 minutes – 8 hours 15 minutes (on low), 3 hours 15 minutes – 4 hours 15 minutes (on high)
- Servings: 6-8
- Equipment you’ll need: Slow cooker (6-quart or larger recommended), mixing bowl, whisk.
Slow-Cooker Beef and Broccoli
Tender, flavorful beef, paired with bright green broccoli, all coated in a rich, savory sauce. It’s a classic for a reason!
Ingredients
- 1.5 - 2 pounds of chuck roast cut into 1-inch cubes
- 3 cups of fresh broccoli florets
- ½ cup low-sodium soy sauce
- ½ cup low-sodium beef broth
- ¼ cup packed brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons cornstarch
- ¼ cup cold water
- Optional Garnishes: Sesame seeds and sliced green onions
Instructions
- Place the cubed beef in your slow cooker.
- In a separate bowl, whisk together the soy sauce, beef broth, brown sugar, sesame oil, minced garlic, and minced ginger.
- Pour the sauce over the beef in the slow cooker. Stir to ensure the beef is evenly coated.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender.
- About 30 minutes before the end of the cooking time, whisk together the cornstarch and cold water in a small bowl until smooth.
- Pour the cornstarch slurry into the slow cooker and stir well to combine.
- If using fresh broccoli and you like it more on the crisp side, add the florets to the top after the sauce is thick and the beef has cooked. Cover and let cook for 10-15 more minutes.
- Add the frozen broccoli florets to the top after the sauce is thick and the beef has cooked. Stir and cover. Allow it to cook for 15-20 minutes, until heated through.
- If using fresh broccoli and want it more well-done add to the beef and sauce for the last 30-45 minutes of cooking time.
- Stir everything together, and serve over rice, noodles, or quinoa. Garnish with sesame seeds and sliced green onions, if desired.