Description

Slow Cooker Beef & Broccoli is a quick and easy dinner that delivers tender beef, crisp broccoli, and a flavorful garlic soy sauce. Perfect for busy weeknights, this recipe allows you to enjoy a classic takeout favorite at home with minimal effort. The slow cooker ensures the beef becomes melt-in-your-mouth tender while the broccoli stays crisp-tender.

Ingredients

1 ½ pounds boneless beef chuck roast, cut into ¼-inch strips
1 cup low-sodium beef broth
½ cup low-sodium soy sauce
⅓ cup dark brown sugar
1 tablespoon sesame oil
3 teaspoons minced garlic (about 3 cloves)
2 tablespoons cornstarch
1 (12-ounce) bag frozen broccoli florets (about 3 cups)

Instructions

Whisk together beef broth, soy sauce, dark brown sugar, sesame oil, and minced garlic in a medium bowl to make the sauce.
Place the beef strips in a 4-7-quart slow cooker and pour the sauce over, tossing to coat the meat evenly.
Cook on LOW for 2.5-3.5 hours.
About 1 hour before the end of cooking, remove ¼ cup of the sauce and whisk with cornstarch in a small bowl, then stir back into the slow cooker.
In the final 30 minutes, add the frozen broccoli florets and stir to combine. Cover and cook until broccoli is crisp-tender.
Garnish with green onions and sesame seeds if desired and serve with white rice.

Notes

Serve Slow Cooker Beef & Broccoli hot over steamed white rice, brown rice, or cauliflower rice for a lighter option. It can also be served with noodles for a hearty meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or beef broth if the sauce has thickened. This dish can also be frozen in portions for up to 2 months; thaw overnight in the refrigerator before reheating.