Description
This slow cooker beef and broccoli recipe is easy to prepare and packed with flavor, making it a perfect dinner option. The beef cooks to tender perfection in a rich, savory sauce, and the dish is rounded off with broccoli, creating a satisfying meal over rice.
Ingredients
- Beef chuck roast: 1½ pounds, sliced into thin strips.
- Beef broth: 1 cup for rich flavor and moisture.
- Low-sodium soy sauce: ½ cup, provides a savory base.
- Dark brown sugar: ⅓ cup, balances the savory with sweetness.
- Sesame oil: 1 tablespoon, adds a nutty undertone.
- Garlic: 3 cloves, minced for aromatic depth.
- Cornstarch: 2 tablespoons, to thicken the sauce.
- Frozen broccoli florets: 3 cups, for a healthy vegetable boost.
- Cooked rice: Serve the beef and broccoli over white or brown rice.
Instructions
- Prepare the sauce: In a mixing bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
- Add to slow cooker: Place the sliced beef into the slow cooker, pouring the sauce mixture over the beef. Toss to coat evenly.
- Cook: Set the slow cooker to low and cook for 5-6 hours until the beef is tender.
- Thicken the sauce: Mix 4 tablespoons of the sauce with cornstarch in a small bowl, then stir this slurry into the slow cooker during the last 30 minutes.
- Add broccoli: In the final 30 minutes of cooking, add the broccoli to heat through. Avoid overcooking to prevent mushy broccoli.
- Serve: Enjoy the beef and broccoli over rice for a complete meal.
Notes
You can substitute frozen broccoli with fresh if desired. Just cook it for less time to avoid over-softening.