Description
This Crock Pot Beef and Broccoli is a flavorful and easy-to-make slow cooker recipe featuring tender slices of beef simmered in a savory soy-based sauce with garlic and brown sugar, then combined with perfectly cooked broccoli. Ideal for a comforting weeknight meal served 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
Optional
- Cooked white rice, to serve
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 well combined to create the cooking liquid for the beef.
- Add the Beef: Place the thinly sliced beef into the sauce mixture in the crock pot and toss to coat all pieces evenly. Cover with the lid.
- Slow Cook Beef: Cook on low heat for 5 hours, allowing the beef to become tender and absorb the flavors of the sauce.
- Prepare Thickening Slurry: In a small bowl, whisk together the cornstarch and water until smooth, this will be used to thicken the sauce.
- Thicken Sauce and Add Broccoli: Once the beef is done, pour the cornstarch slurry into the crock pot and stir to mix well. Add the frozen broccoli florets on top, gently combining with the beef and sauce.
- Cook Broccoli and Finalize Sauce: Cover the crock pot again and cook on low for an additional 30 minutes to cook the broccoli fully and allow the sauce to thicken to a nice consistency.
- Serve: Serve the beef and broccoli mixture hot over warm cooked white rice for a complete meal. Enjoy!
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- If preferred, fresh broccoli can be used instead of frozen; add fresh broccoli during the last 30 minutes of cooking as instructed.
- Adjust the brown sugar to taste for a sweeter or more savory sauce.
- Serve with steamed or fried rice based on preference.
- Leftovers keep well in the refrigerator up to 3 days and reheat nicely.
- To make the recipe gluten-free, substitute soy sauce with a gluten-free tamari sauce.
