Description
A flavorful and easy Crock Pot Beef and Broccoli recipe that combines tender slow-cooked beef with crisp broccoli in a savory soy-based sauce, perfect for a comforting weeknight meal. This slow cooker version allows the beef to become incredibly tender while the broccoli stays perfectly cooked, making it an ideal dish to serve over warm white rice.
Ingredients
Scale
Beef and Sauce
- 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 sauce: In the insert of a 6-quart crock pot (slow cooker), whisk together the beef broth, low sodium soy sauce, brown sugar, sesame oil, and minced garlic until fully combined.
- Add the beef: Place the thinly sliced sirloin steak or beef chuck roast into the liquid mixture and toss well to coat all the slices evenly. Cover the crock pot with the lid and cook on low heat for 5 hours to allow the beef to become tender and flavorful.
- Make the thickening slurry: When the beef is cooked, whisk together the cornstarch and water in a small bowl to create a slurry. Pour this mixture into the crock pot and stir well to blend it into the cooking liquid.
- Add broccoli and thicken sauce: Add the frozen broccoli florets on top of the beef and sauce, then gently stir to combine everything evenly. Cover the crock pot again and continue cooking on low heat for an additional 30 minutes, allowing the broccoli to cook through and the sauce to thicken.
- Serve: Spoon the beef and broccoli mixture over warm white rice if desired, and enjoy your comforting homemade Crock Pot Beef and Broccoli!
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Low sodium soy sauce is recommended to control the salt level in the dish.
- You can substitute frozen broccoli florets with fresh ones, adding them in the last 20-30 minutes of cooking.
- Adjust brown sugar to taste if you prefer a sweeter or less sweet sauce.
- Serve with steamed jasmine or basmati rice for a classic pairing.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
