Slow Cooker Beef and Broccoli

This slow cooker beef and broccoli transforms a takeout favorite into a convenient homemade meal with minimal effort. The tender beef strips simmered in a rich Asian-inspired sauce alongside fresh broccoli create a comforting dish that tastes even better than restaurant versions.

I started making this recipe after spending too much money on weekly Chinese takeout. My family now requests this version instead of delivery, which makes both my wallet and taste buds happy.

Ingredients

• Beef chuck roast: Cut into thin strips provides the perfect texture after slow cooking while staying tender and flavorful
• Beef consomme or broth: Creates a rich foundation for the sauce
• Low sodium soy sauce: Adds that essential umami flavor without making the dish too salty
• Dark brown sugar: Balances the savory elements with just the right sweetness
• Sesame oil: Brings authentic Asian flavor that regular oils cannot replicate
• Fresh minced garlic: Infuses the entire dish with aromatic depth
• Cornstarch: Thickens the sauce to that perfect consistency that clings to the meat and broccoli
• Frozen broccoli florets: Add color, nutrition and texture without requiring extra prep work

Step-by-Step Instructions

Prepare the sauce:

Combine beef consomme, soy sauce, dark brown sugar, sesame oil, and minced garlic in a mixing bowl and whisk until the sugar dissolves completely. This creates the flavor base that will infuse into the meat during cooking.

Layer the beef:

Place thinly sliced beef strips in an even layer in your slow cooker, then pour the prepared sauce over the top. Gently toss the beef to ensure each piece gets coated in the delicious marinade.

Slow cook to perfection:

Set your slow cooker to low and let the magic happen for about 5 to 6 hours. The slow, gentle heat will transform the beef into tender, flavorful pieces while creating an aromatic sauce.

Thicken the sauce:

About one hour before serving, remove a quarter cup of the cooking liquid and whisk it with cornstarch in a separate bowl until smooth. Slowly stir this mixture back into the slow cooker to create that signature thick, glossy sauce.

Add the broccoli:

Wait until the final 30 minutes of cooking to add your frozen broccoli florets. This timing ensures they cook through perfectly while maintaining their bright color and slight crunch.

Serve and enjoy:

Spoon the finished beef and broccoli over freshly cooked white rice, making sure to drizzle plenty of that luscious sauce over everything.

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The sesame oil makes all the difference in this recipe. I once tried to substitute regular vegetable oil when I ran out, and my husband immediately noticed the missing flavor. That tiny tablespoon transforms the entire dish into something authentically Asian.

Perfect Rice Pairing

White jasmine rice works best with this dish, absorbing the delicious sauce without competing with the flavors. Cook your rice while the beef is in its final hour of cooking so everything finishes at the same time. For an extra special touch, sprinkle some toasted sesame seeds over the finished dish.

Slicing Tips for Success

Partially freeze your beef chuck roast for about 30 minutes before slicing to make it easier to cut into thin, even strips. Always slice against the grain to ensure maximum tenderness after cooking. The thinner and more uniform your beef slices, the more consistently they will cook in the slow cooker.

Make Ahead and Storage

This beef and broccoli keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually develop and improve overnight, making it perfect for meal prep. You can also freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave until just warm to avoid overcooking the beef.

Frequently Asked Questions

→ What cut of beef works best for this dish?

Beef chuck roast is ideal due to its tenderness after slow cooking. Slice it thinly for better results.

→ Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli can be used. Add it in the last 30 minutes of cooking to prevent overcooking.

→ How can I thicken the sauce?

Use a mixture of cornstarch and some of the sauce from the crockpot. Whisk it together and stir slowly into the pot one hour before it's done.

→ How do I avoid mushy broccoli?

Add the broccoli 30 minutes before serving and cook just enough to keep it tender yet crisp.

→ What can I serve with this dish?

Serve it over white rice or noodles for a complete and satisfying meal.