Description
A comforting and easy Crock Pot Beef and Broccoli recipe that combines tender slices of beef with fresh broccoli florets in a savory, slightly sweet soy-based sauce. Perfect for a hands-off slow cooker meal served over steamed 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 and Serving
- 1 bag (12 ounces) frozen broccoli florets
- Cooked white rice (optional, for serving)
Instructions
- Prepare the Sauce and Beef: In the insert of a 6-quart crock pot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and minced garlic until combined. Add the thinly sliced beef to the liquid and toss well to coat all pieces.
- Slow Cook the Beef: Cover the crock pot with the lid and cook on low heat for 5 hours, allowing the beef to become tender and absorb the flavors of the sauce.
- Make the Thickening Slurry: When the beef is cooked through, whisk cornstarch and water together in a small bowl until smooth. Pour the mixture into the crock pot and stir thoroughly to incorporate.
- Add Broccoli and Thicken Sauce: Place the frozen broccoli florets over the beef and sauce. Gently stir to combine the ingredients. Cover with the lid again and cook for an additional 30 minutes on low to cook the broccoli and thicken the sauce.
- Serve: Spoon the beef and broccoli mixture over warm cooked white rice if desired. Serve immediately and enjoy your hearty homemade meal.
Notes
- For best results, slice the beef thinly across the grain to ensure tenderness.
- If you prefer fresher broccoli, steam it separately and add it just before serving to avoid overcooking.
- The sauce can be adjusted for sweetness or saltiness by varying the brown sugar or soy sauce amounts.
- This recipe can be doubled and still work well in a larger slow cooker.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
