Easy Slow Cooker Beef And Broccoli
This crockpot beef and broccoli recipe is perfect for making a delicious dinner with very little input from you.
I love being able to plug in the crock pot, and then just leaving it for the rest of the day, knowing that dinner is all but ready when I come back to it.
I have used the most random cuts of meat to make this beef and broccoli recipe. My favorite is probably stew meat, because it’s already cut into pieces, and you don’t need to shred it before finishing, but usually it’s an arm or chuck roast.
Ingredients for Chinese crockpot beef and broccoli
- Beef roast. As already mentioned, you can use whatever type of roast you have on hand. It it’s a fatty roast (as the one in these photos), you may just want to trim excess fat before shredding and serving.
- Beef broth. This helps make the brothy sauce for serving over rice, as well as adding more flavor.
- Soy sauce. I love using traditional soy sauce. However, this often incorporates, or is contaminated by wheat, so when feeding family members who have wheat allergies, I use Braggs liquid aminos instead.
- Ginger. Fresh minced ginger will give you the most flavor. In a pinch, powdered ginger can also be used.
- Garlic. This is obviously a critical flavor. Using fresh garlic is always best, with jarred garlic being, in my opinion, a last resort.
- Brown sugar. Adds a slight bit of sweetness to counter the saltiness of the soy sauce.
- Cornstarch. This is your thickener for the sauce at the end of the cooking time. You can also substitute arrowroot powder.
- Broccoli. Use fresh or frozen florets. Just keep in mind that frozen will cool down your crockpot more and take a little longer to finish.
- Rice for serving. In my opinion, there is nothing better for serving this beef and broccoli than a bowl of steamed rice. This makes it the perfect protein, starch, vegetable meal.
How to make slow cooker Beef and Broccoli
- Place your beef in the crockpot, and drizzle or sprinkling the ginger, garlic, soy sauce, and beef broth over it.
- Place lid on pot, and cook on high for 3 1/2 hours, or low for 6-7 or so hours.
- Open slow cooker, and shred or slice up roast.
- Mix cornstarch with water, and stir well to make sure there are no lump, and then stir into roast.
- Add broccoli to the top.
- Cook on high for another 30 minutes, until the broccoli is tender.
- Stir together well, and serve over steamed rice.
How to store leftovers
Let cool completely, and store in a tightly lidded container in the refrigerator for up to 5-6 days.
Leftover beef and broccoli makes a fantastic “brown bag lunch.” I do this by putting a scoop of rice in my meal prep container, and then a scoop of the beef and broccoli on top. Before heating in the microwave, add a couple tablespoons of water. If you won’t have a microwave or oven available, heat it at home, and take it in a thermos.
More recipes for you
- Slow cooker beef heart recipe
- Gluten-Free meatballs
- Easy chicken taco bowls
- Slow cooker chicken tacos
- Easy egg roll in a bowl recipe
Slow Cooker Beef and Broccoli
This slow cooker beef and broccoli is so good, and easy to make!
Ingredients
- 1 1/2 pound beef roast
- 1 cup beef broth
- 1 T. brown sugar
- 1/4 c. soy sauce
- 1 T of minced ginger
- 1 large clove of garlic, minced
- 2 T. cornstarch
- 2T. water
- 4 cups broccoli florets (fresh or frozen)
Instructions
- Add beef to slow cooker, and pour beef broth, brown sugar, soy sauce, ginger, and garlic over it.
- Cook on low for 6-8 hours, or high for 3-1/2 hours until the beef is well done.
- Open crockpot, and chop roast, removing any fat or gristle that needs to be removed.
- Mix together cornstarch and water and add to crockpot along with broccoli, and stir.
- Cook on high until broccoli is done – 20-45 minutes depending on your crockpot.
- Sprinkle with sesame seeds if desired.
- Serve over rice.
Finally, a slow cooker recipe that doesn’t treat broccoli like a sacrificial offering! Most crockpot recipes cook the vegetables so long they end up with the texture of soggy sadness, so waiting until that final half-hour to toss the florets on top is pure genius. Definitely making this later in the week and fully planning to pretend I ordered fancy takeout to impress my housemates.