Description
This Crock Pot Beef and Broccoli recipe delivers tender, flavorful beef cooked slowly in a savory, sweet sauce with fresh broccoli florets. Perfect for an easy, comforting meal, it combines classic Asian-inspired flavors and requires minimal hands-on time, making it ideal for busy weeknights.
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
Thickener
- 4 Tablespoons cornstarch
- 4 Tablespoons water
Vegetables
- 1 bag (12 ounces) frozen broccoli florets
Serving
- Cooked white rice (optional, for serving)
Instructions
- Prepare the sauce: In the insert of a 6-quart crock pot (slow cooker), whisk together the 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 crock pot and toss it in the sauce to coat all pieces evenly. Cover with the lid and cook on low heat for 5 hours, allowing the beef to become tender and absorb the sauce flavors.
- Make the thickening slurry: When the beef is cooked through, whisk together the cornstarch and water in a small bowl until smooth. Pour this mixture into the crock pot, stirring gently to combine it evenly with the beef and sauce.
- Add broccoli and thicken sauce: Place the frozen broccoli florets over the beef and sauce in the crock pot. Gently stir everything together to mix without breaking the broccoli. Cover with the lid again and continue cooking for 30 minutes on low, which will steam the broccoli and thicken the sauce to a nice consistency.
- Serve: Spoon the beef and broccoli over warm cooked white rice if desired. Serve immediately and enjoy this comforting, easy crock pot meal.
Notes
- For even more flavor, marinate the beef slices in the sauce mixture for 30 minutes before adding to the crock pot.
- You can substitute fresh broccoli florets for frozen; if using fresh, add them 30-40 minutes before cooking ends to avoid overcooking.
- Serve with steamed rice or cauliflower rice for a low-carb option.
- Adjust sweetness or saltiness by varying the amount of brown sugar and soy sauce to taste.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
