Slow Cooker Beef and Broccoli
There’s something magical about walking into your kitchen and being greeted by the smell of beef simmering in garlicky soy sauce. This slow cooker beef and broccoli is cozy, fuss-free, and packed with the same sweet-salty flavors you crave from takeout. The best part? Dinner cooks while you go about your day.
Ingredients
- 1.5 lbs beef chuck roast cut into 1-inch cubes (or flank steak, sliced thin against the grain)
- 4 cups fresh broccoli florets
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1/4 cup beef broth
- 3 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch optional, for thickening
- 2 tablespoons cold water for slurry if thickening sauce
- Cooked white or brown rice for serving
- Sesame seeds and sliced green onions for garnish
Instructions
- Whisk together the soy sauce, beef broth, garlic, ginger, and brown sugar in your slow cooker insert.
- Nestle the beef cubes into the sauce. Stir gently to coat. Cover and cook on low for 6–8 hours if using chuck roast, or on high for 2–3 hours if using flank steak.
- About 30 minutes before serving, toss in the broccoli florets. For a thicker sauce, whisk the cornstarch with water and stir it into the pot. Let everything cook until the broccoli is tender-crisp.
- Spoon the beef and broccoli over hot rice or noodles. Garnish with sesame seeds and green onions before serving.
Notes
Use beef chuck roast for the most melt-in-your-mouth texture, or flank steak if you prefer a quicker cook. Add carrots, snow peas, or water chestnuts for extra crunch. Spice it up with red pepper flakes or sriracha. For low-carb, use a sugar substitute and serve over cauliflower rice.