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Slow cooker Beef and Broccoli meals are life-savers! There’s nothing better than a dump-and-cook recipe, and this one is one of the best. The beef turns out tender, the broccoli perfectly cooked, and the sauce is amazing. You’ll want to serve it over freshly cooked white rice and spoon the extra sauce over it. Don’t forget to serve it with toasted sesame seeds and sliced green onions on top!
Ingredients for Slow Cooker Beef and Broccoli
- Boneless chuck roast
- Beef broth
- Low-sodium soy sauce
- Toasted sesame oil
- Garlic
- Brown sugar
- Cornstarch
- Toasted sesame seeds
- Green onions
How to Make Slow Cooker Beef and Broccoli
1. Place the beef stips into the pot of the slow cooker.
2. Make the sauce: in a large measuring cup or mixing bowl, combine the beef broth, soy sauce, sesame seed oil, minced garlic, and brown sugar until the sugar dissolves.
3. Pour the sauce over the meat, and cook on low for 5-6 hours, or on high for 2-3 until the beef stips are tender.
4. 30 minutes before the cooking time is over, add the broccoli florets and cornstarch slurry and continue cooking.
5. Serve over freshly cooked white rice and garnish with toasted sesame seeds and sliced green onions.
How to Store Slow Cooker Beef and Broccoli
Place the cooled-down Beef and Broccoli in an airtight container and refrigerate for up to 3 days. Reheat in the microwave until warmed through.
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Can I Freeze Slow Cooker Beef and Broccoli?
Yes, you can! Let it cool down completely and place it in an airtight container or freezer bag. Freeze for up to 3 months. To reheat, let it thaw overnight in the refrigerator, and reheat in the microwave.
What’s the Best Beef Cut for Slow Cooker Beef and Broccoli?
You can use several cuts of beef to make this dish. This recipe calls for boneless chuck roast, but you can also use flank steak, skirt steak, flat iron steak, or sirloin. The key is to slice any of these cuts thinly. The choice will depend on how much you want to spend on the meat, and what you have on hand!
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Slow Cooker Beef and Broccoli
Slow cooker meals are life-savers! There’s nothing better than a dump-and-cook recipe, and this one is one of the best.
Ingredients
- 1 ½ lb boneless beef chuck roast, or flank steak, sliced thinly
- 1 cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- 1 tbsp toasted sesame seed oil
- 3 garlic cloves, minced
- ¼ cup packed brown sugar
- 2 tbsp cornstarch dissolved in 2 tbsp water
- 3 cups fresh broccoli florets
- Toasted sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Place the beef stips into the pot of the slow cooker.
- Make the sauce: in a large measuring cup or mixing bowl, combine the beef broth, soy sauce, sesame seed oil, minced garlic, and brown sugar until the sugar dissolves.
- Pour the sauce over the meat, and cook on low for 5-6 hours, or on high for 2-3 until the beef stips are tender.
- 30 minutes before the cooking time is over, add the broccoli florets and cornstarch slurry and continue cooking.
- Serve over freshly cooked white rice and garnish with toasted sesame seeds and sliced green onions.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 433Total Fat: 24gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 105mgCarbohydrates: 19gFiber: 4gSugar: 9gProtein: 37g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.