Description
This Crock Pot Beef and Broccoli recipe delivers tender slices of beef cooked slowly in a savory soy-based sauce, balanced with the fresh crunch of broccoli. Perfect for a comforting, hands-off dinner, this dish pairs beautifully with steamed white rice for a classic takeout favorite made easy at home using a slow cooker.
Ingredients
Scale
Beef and Sauce Ingredients
- 2 pounds sirloin steak or boneless beef chuck roast, sliced thin
- 1 cup beef broth
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 Tablespoon sesame oil
- 3 garlic cloves, minced
Thickening Mixture
- 4 Tablespoons cornstarch
- 4 Tablespoons water
Vegetables
- 1 bag (12 ounces) frozen broccoli florets
To Serve
- Cooked white rice (optional)
Instructions
- Prepare the Crock Pot: In the insert of a 6-quart crock pot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and minced garlic until well combined to create a flavorful cooking liquid.
- Add the Beef: Place the thinly sliced beef into the broth mixture, tossing to ensure all pieces are evenly coated. Cover the crock pot with its lid and set to cook on low heat for 5 hours, allowing the beef to become tender and infused with the sauce flavors.
- Make the Thickening Slurry: Once the beef has finished cooking, whisk together the cornstarch and water in a small bowl until smooth. Pour this mixture into the crock pot and stir well to integrate it into the sauce.
- Add Broccoli and Thicken Sauce: Add the frozen broccoli florets directly into the crock pot over the beef and sauce. Gently stir to combine, then cover and cook for an additional 30 minutes on low to cook the broccoli and thicken the sauce to a glossy finish.
- Serve: Spoon the beef and broccoli mixture over warm cooked white rice if desired. Enjoy this comforting and flavorful dish hot from the crock pot.
Notes
- If you prefer fresh broccoli, add it in the last 30 minutes of cooking just like the frozen florets.
- Thinly slicing the beef helps it cook faster and become more tender in the slow cooker.
- For a thicker sauce, you can increase the cornstarch slurry by 1 tablespoon each of cornstarch and water.
- Use low sodium soy sauce to control the saltiness of the dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
