Slow Cooker Beef and Broccoli
This slow cooker beef and broccoli recipe delivers tender, thinly sliced beef simmered in a rich, savory Asian-inspired sauce. It's a convenient and flavorful dish, perfect for a weeknight meal. The broccoli is added at the end to maintain its crisp texture and vibrant color. Serve it over steamed rice for a complete and satisfying meal.
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Sharp Knife
- 1 Whisk
- 1 Measuring Cups and Spoons
Ingredients
Main
- * 2 lb boneless beef chuck roast thinly sliced
- * 1 cup beef broth
- * 1/4 cup soy sauce
- * 1/4 cup oyster sauce
- * 1/4 cup packed light brown sugar
- * 1 tbsp sesame oil
- * 3 clove garlic minced
- * 2 tbsp corn starch
- * 2 head broccoli
Instructions
- Thinly slice the boneless beef chuck roast against the grain.
- In a bowl, whisk together beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, and minced garlic until well combined.
- Place the sliced beef into the slow cooker. Pour the prepared sauce mixture over the beef, ensuring it is evenly coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender.
- About 30-60 minutes before serving, prepare the cornstarch slurry by whisking corn starch with 2 tablespoons of cold water until smooth.
- Stir the cornstarch slurry into the slow cooker, mixing well to incorporate into the sauce.
- Cut the broccoli heads into bite-sized florets.
- Add the broccoli florets to the slow cooker, stirring gently to submerge them in the sauce.
- Continue cooking until the sauce has thickened and the broccoli is tender-crisp, typically 30-60 minutes more.
- Serve hot over steamed rice, if desired.
Notes
For best results, partially freeze the beef chuck roast for 30-45 minutes before thinly slicing against the grain; this makes it much easier to achieve uniform pieces. Consider browning the sliced beef in a hot pan briefly before adding to the slow cooker to develop deeper flavor through the Maillard reaction. Ensure the cornstarch is fully dissolved in a small amount of cold water before whisking into the sauce to prevent lumps. Add the broccoli heads during the last 30-60 minutes of cooking to ensure they remain tender-crisp and retain their vibrant green color, preventing them from becoming mushy.