Crockpot Beef and Broccoli
Sliced chuck cooks directly in a soy-garlic sauce for this slow-cooker beef and broccoli—no browning needed. Check the beef for tenderness before adding the broccoli; a hot-running cooker may finish it sooner than expected. Fresh florets and a cornstarch slurry go in only at the end, giving the sauce time to thicken without cooking the broccoli until it falls apart. Spoon everything over white rice and finish with sesame seeds.
Servings: 4 | Prep time: 20 minutes | Cook time: About 4 hours 20 minutes to 6 hours 30 minutes | Total time: About 4 hours 40 minutes to 6 hours 50 minutes
Ingredients for Crockpot Beef and Broccoli
- 1 1/2 pounds boneless chuck roast (about 680g), sliced against the grain into 1/4- to 1/2-inch strips
- 1/2 cup low-sodium beef broth
- 1/3 cup low-sodium soy sauce
- 2 tablespoons packed brown sugar (about 25g)
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced
- 4 cups fresh broccoli florets (about 300g), cut to similar sizes
- 2 tablespoons cornstarch (about 15g)
- 2 tablespoons cold water
- 3 cups cooked white rice (about 475g), for serving
- 2 teaspoons sesame seeds, for finishing
Choose and Slice the Beef
Use chuck roast for the cooking window below; leaner cuts may need a different schedule. Cut across the visible grain, so it runs across each strip rather than along its length. Keep the strips similar in thickness so they cook evenly and remain distinct in the sauce.
How to Make Crockpot Beef and Broccoli
- Slice the beef: Cut the chuck against the grain into 1/4- to 1/2-inch strips of similar thickness.
- Mix the sauce: In a 5- to 6-quart slow cooker, whisk together the broth, soy sauce, brown sugar, sesame oil, and garlic. Add the raw beef and toss to coat.
- Cook until tender: Cover and cook on LOW for about 4 to 6 hours. Check at 4 hours, or earlier if your cooker runs particularly hot. The beef should be fully cooked and yield easily when pierced or bitten, while the strips still hold together. If it is firm, continue cooking on LOW; wait to add the broccoli.
- Thicken the sauce and add broccoli: Whisk the cornstarch with the cold water until smooth, then stir it into the hot cooking liquid. Fold in the broccoli. Cover, switch to HIGH, and cook for 20 to 30 minutes, checking at 20 minutes. Stop when the broccoli is tender with some bite and still holds its shape, and the glossy sauce coats the beef instead of running off like broth. If the sauce is still thin, stir and cook briefly longer on HIGH. Let it stand uncovered for about 5 minutes if it needs a slightly thicker finish.
- Serve: Divide the white rice among four shallow bowls. Spoon the beef and broccoli over the rice, leaving some visible around the edges, and scatter the sesame seeds on top.
Cook the rice while the beef is in the slow cooker so it is ready when the sauce finishes.
For Firmer Broccoli
Steam or microwave the fresh broccoli separately until crisp-tender. Stir the cornstarch slurry into the tender beef and let the sauce thicken on HIGH, then fold in the cooked broccoli just before serving.
Frozen florets can also be added near the end. Check them frequently: the time needed to heat them through varies, and they may soften faster than fresh broccoli.
For another no-browning beef dinner, try Crockpot Cube Steak and Gravy.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Refrigerate the rice promptly and store it separately if convenient. Reheat individual portions until hot throughout, stirring between short microwave intervals; prolonged heating will soften the broccoli further.
Cooked leftovers can be frozen in airtight containers for up to 2 months. Expect the broccoli to be softer after thawing and reheating.
Nutrition
Approximate per serving, including rice and sesame seeds: 640 calories, 41g protein, 30g fat, and 50g carbohydrates. Approximate per 100g of finished dish: 155 calories, 10g protein, 7g fat, and 12g carbohydrates. These estimates vary with the fat content of the chuck and the finished weight of the dish.
Equipment
- 5- to 6-quart slow cooker
- Knife
- Cutting board
- Whisk
- Small bowl
Ingredients
For the Beef and Broccoli
- 1 1/2 pounds boneless chuck roast (about 680 g), sliced against the grain into 1/4- to 1/2-inch strips
- 1/2 cup low-sodium beef broth
- 1/3 cup low-sodium soy sauce
- 2 tablespoons packed brown sugar (about 25 g)
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced
- 4 cups fresh broccoli florets (about 300 g), cut to similar sizes
- 2 tablespoons cornstarch (about 15 g)
- 2 tablespoons cold water
For Serving
- 3 cups cooked white rice (about 475 g)
- 2 teaspoons sesame seeds
Instructions
- Slice the chuck roast against the grain into strips of similar thickness.
- Whisk the beef broth, soy sauce, brown sugar, sesame oil, and garlic together in a 5- to 6-quart slow cooker.
- Add the raw beef and toss to coat. Cover and cook on LOW for about 4 to 6 hours.
- Check the beef at 4 hours, or earlier if your cooker runs hot. Continue cooking on LOW if the beef is still firm; wait to add the broccoli until the beef is tender and fully cooked.
- Whisk the cornstarch and cold water together until smooth, then stir the slurry into the hot cooking liquid.
- Fold in the broccoli, cover, switch the slow cooker to HIGH, and cook for 20 to 30 minutes. Check at 20 minutes and stop when the broccoli is tender but still holds its shape and the glossy sauce coats the beef.
- Stir and cook briefly longer on HIGH if the sauce is still thin. Let stand uncovered for about 5 minutes if you want it slightly thicker.
- Cook the rice while the beef cooks. Divide it among four shallow bowls, spoon the beef and broccoli over it, and finish with sesame seeds.
Tips
- Cut the beef across the visible grain and keep the strips similar in thickness for even cooking.
- Check the beef early if your slow cooker runs hot.
- Wait until the beef is tender before adding the broccoli.
- Check the broccoli at 20 minutes so it stays tender with some bite.
- Cook the rice while the beef is in the slow cooker.
Variations
- Firmer Broccoli: Steam or microwave the broccoli separately until crisp-tender, thicken the beef sauce, then fold in the broccoli just before serving.
- Frozen Broccoli: Add frozen florets near the end and check frequently, since they may heat through and soften faster than fresh broccoli.