This Slow-Cooker Beef and Broccoli is one of those meals that just makes everyone happy. It’s perfect for a busy weeknight, a cozy weekend dinner, or even when you’re having company over.
It’s hearty, flavorful, and surprisingly simple to make, thanks to the magic of the slow cooker.
Recipe Overview: Slow Cooker Beef and Broccoli
This dish is all about tender beef and perfectly cooked broccoli in a savory, slightly sweet sauce. It’s that classic takeout flavor, but made at home with simple ingredients.
Think of it as comfort food that’s also pretty good for you! We’re talking lean beef, lots of fresh broccoli, and a sauce that’s flavorful without being overly heavy.
It’s fantastic served over rice (white or brown), quinoa, or even cauliflower rice if you’re looking for a lower-carb option. The sauce soaks into whatever you serve it with, making every bite delicious.
And one of the best parts? The slow cooker does almost all the work. You just toss everything in, set it, and forget it until dinnertime.
Detailed Ingredients for Beef and Broccoli
Here’s what you’ll need to gather for this recipe:
- Beef: About 1.5 pounds of beef chuck roast, cut into 1-inch cubes. Chuck roast is great because it gets super tender in the slow cooker. You could also use stew meat.
- Soy Sauce: 1/2 cup of low-sodium soy sauce. Low-sodium is key so the dish doesn’t get too salty. You can use Tamari as gluten-free option.
- Brown Sugar: 1/4 cup of packed light brown sugar. This adds sweetness and helps create that classic sauce flavor.
- Beef Broth: 1/4 cup of beef broth. This adds extra depth of flavor to the sauce.
- Sesame Oil: 1 tablespoon of sesame oil. This gives the dish a wonderful nutty aroma and flavor.
- Garlic: 3 cloves, minced. Fresh garlic is best, but you could use 1 teaspoon of garlic powder in a pinch.
- Ginger: 1 tablespoon of minced fresh ginger. Fresh ginger adds a bright, zesty flavor. If you don’t have fresh, use 1/2 teaspoon of ground ginger.
- Cornstarch: 2 tablespoons, mixed with 2 tablespoons of cold water to create a slurry. This will thicken the sauce.
- Broccoli Florets: 4 cups of fresh broccoli florets. You want them cut into bite-sized pieces.
- Optional Garnishes: Sesame seeds and sliced green onions.
Step-by-Step Instructions: Slow-Cooker Beef and Broccoli
- Prepare the Beef: Start by cutting your chuck roast into roughly 1-inch cubes. Don’t worry about being too precise, just aim for pieces that are relatively the same size so they cook evenly.
- Combine Ingredients: In your slow cooker, whisk together the low-sodium soy sauce, brown sugar, beef broth, sesame oil, minced garlic, and minced ginger.
- Add the Beef: Add the cubed beef to the slow cooker and stir everything together. Make sure the beef is well coated in the sauce.
- Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The beef is ready when it’s very tender and easily pulls apart with a fork.
- Make the Cornstarch Slurry: About 30 minutes before the beef is done, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth. This mixture will thicken the sauce.
- Thicken the Sauce: Pour the cornstarch slurry into the slow cooker and stir well to combine.
- Add the Broccoli: Add the broccoli florets to the slow cooker. Stir gently to coat them in the sauce.
- Continue Cooking: Cover and continue cooking for the remaining 30 minutes, or until the broccoli is tender-crisp. You want it cooked through, but still with a little bit of a bite.
- Serve it Up: Serve the beef and broccoli over rice, quinoa, or your choice of side. Garnish with sesame seeds and sliced green onions, if desired.
Variations & Tips for the Best Beef and Broccoli
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the sauce.
- Add Veggies: Feel free to toss in other vegetables you enjoy, like sliced carrots, bell peppers, or snow peas. Add them along with the broccoli.
- Make-Ahead: You can prep the ingredients (chop the beef, whisk the sauce) the night before and store them separately in the refrigerator. In the morning, just combine everything in the slow cooker and get it started.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently in the microwave or on the stovetop. You might need to add a splash of water or broth if the sauce has thickened too much.
- To enhance the meal, consider pairing it with a side of steamed jasmine rice or some delicious egg 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 to 8 hours 15 minutes on Low, 3 hours 15 minutes to 4 hours 15 minutes on High
- Servings: 6 servings
- Equipment you’ll need: 6-quart slow cooker, cutting board, knife, small bowl, whisk.
Slow-Cooker Beef and Broccoli
Tender beef and perfectly cooked broccoli in a savory, slightly sweet sauce, made easily in a slow cooker.
Ingredients
- 1.5 pounds beef chuck roast cut into 1-inch cubes
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 1/4 cup beef broth
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 cups fresh broccoli florets
- Sesame seeds optional garnish
- Sliced green onions optional garnish
Instructions
- Cut the chuck roast into roughly 1-inch cubes.
- In a slow cooker, whisk together the low-sodium soy sauce, brown sugar, beef broth, sesame oil, minced garlic, and minced ginger.
- Add the cubed beef to the slow cooker and stir to coat in the sauce.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until beef is very tender.
- About 30 minutes before beef is done, whisk together cornstarch and cold water in a small bowl until smooth to make a slurry.
- Pour the cornstarch slurry into the slow cooker and stir well.
- Add broccoli florets to the slow cooker and stir gently to coat.
- Cover and continue cooking for 30 minutes, or until broccoli is tender-crisp.
- Serve over rice, quinoa, or your choice of side. Garnish with sesame seeds and green onions if desired.