Slow Cooker Beef and Broccoli Recipe
This Slow Cooker Beef and Broccoli recipe is a delicious and effortless way to enjoy a classic Chinese takeout favorite at home. Tender slices of beef chuck roast are slow-cooked in a savory, slightly sweet sauce made from beef broth, soy sauce, and brown sugar, then tossed with broccoli florets for a nutritious and satisfying meal. Perfectly paired with steamed white rice, this dish is ideal for busy weeknights or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese-American
- Diet: Low Salt
Ingredients
Scale
Sauce and Beef
- 1 cup beef consommé or beef broth
- 1/2 cup low sodium soy sauce
- 1/3 cup dark brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 pound boneless beef chuck roast, sliced into thin strips
Thickening and Vegetables
- 2 tablespoons cornstarch or arrowroot powder
- 4 tablespoons liquid from the slow cooker
- Frozen broccoli florets, about 3 cups (or as desired)
To Serve
- Cooked white rice
Instructions
- Prepare the sauce: In the insert of the slow cooker, whisk together the beef consommé or broth, low sodium soy sauce, dark brown sugar, sesame oil, and minced garlic until the sugar is mostly dissolved and ingredients are combined.
- Add the beef: Gently place the thinly sliced beef chuck roast into the slow cooker, tossing it to coat evenly in the sauce mixture. Spread pieces out for even cooking.
- Slow cook: Cover the slow cooker and set it to low. Cook the beef mixture for 4 to 6 hours until the beef is tender and flavorful.
- Thicken the sauce and add broccoli: In a small bowl, whisk together the cornstarch (or arrowroot powder) with 4 tablespoons of the cooking liquid taken from the slow cooker to create a slurry. Pour this slurry back into the slow cooker, stir well to combine, then add the frozen broccoli florets. Cook on low for an additional 30 minutes until the sauce thickens and broccoli is heated through and tender-crisp. If the sauce does not thicken, increase the time slightly or add a little more cornstarch slurry.
- Serve: Spoon the beef and broccoli mixture over freshly cooked white rice while hot. Enjoy as a comforting, hearty meal.
Notes
- If your sauce does not thicken to your liking, mix an additional 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the slow cooker, cooking for another 10–15 minutes.
- Use arrowroot powder as a gluten-free alternative to cornstarch.
- You can substitute broccoli with broccoli rabe or asparagus for a different flavor.
- For extra flavor, garnish with toasted sesame seeds or chopped green onions before serving.
- Be careful not to overcook the broccoli to maintain a slight crunch and bright color.
Nutrition
- Serving Size: 1 cup beef and broccoli with 1 cup cooked white rice
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: slow cooker beef and broccoli, beef broccoli recipe, crockpot beef and broccoli, easy slow cooker recipes, Chinese takeout at home
