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SLOW COOKER BEEF AND BROCCOLI centered hero view, clean and uncluttered
Thomas Baker

Slow Cooker Beef and Broccoli Easy Weeknight Dinner

Enjoy a flavorful slow cooker beef and broccoli dish that's perfect for an easy dinner or weeknight meal. This family dinner recipe features tender beef simmered in a savory garlic soy sauce, combined with crisp broccoli florets, making it one of the best beef recipes you'll try. Great for busy nights, this slow cooker recipe requires minimal prep and delivers delicious results.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 portions
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless beef chuck roast cut into 1/4-inch strips against the grain
  • 1 cup low-sodium beef broth
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup dark brown sugar reduce to 1/4 cup for less sweetness
  • 1 tbsp sesame oil
  • 3 tsp minced garlic about 3 fresh cloves
  • 2 tbsp cornstarch
  • 12 oz frozen broccoli florets about 3 cups

Method
 

  1. In a medium bowl, mix together beef broth, soy sauce, dark brown sugar, sesame oil, and minced garlic until the sauce is well blended.
  2. Place the sliced beef evenly in the slow cooker, then pour the sauce over the meat, tossing gently to coat all pieces.
  3. Set the slow cooker to low heat and cook the beef for 2.5 to 3.5 hours until tender.
  4. One hour before cooking ends, take out 1/4 cup of the cooking liquid and whisk it with cornstarch in a small bowl to create a slurry.
  5. Slowly stir the cornstarch mixture back into the slow cooker to thicken the sauce.
  6. Add the frozen broccoli to the slow cooker during the last 30 minutes of cooking, mixing to combine, covering, and letting it cook until the broccoli is heated through and tender. For softer broccoli, add it with 45 to 60 minutes remaining.
  7. Optional: Garnish with sliced green onions and sesame seeds before serving. Serve this tasty dish warm over white rice.

Notes

  • For added flavor, brown the beef in a skillet for 4 to 5 minutes before slow cooking and reduce the total cooking time by about an hour. To spice things up, add 1/2 tsp red pepper flakes to the sauce. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.