My crockpot beef and broccoli recipe is loaded with tender beef, crisp broccoli, and a savory garlic soy sauce.
Equipment
-
4-7-quart slow cooker
Ingredients
▢ 1 ½ pounds boneless beef chuck roast cut into ¼-inch strips
▢ 1 cup low-sodium beef broth
▢ ½ cup low-sodium soy sauce
▢ ⅓ cup dark brown sugar
▢ 1 tablespoon sesame oil
▢ 3 teaspoons minced garlic about 3 cloves
▢ 2 tablespoons cornstarch
▢ 1 (12-ounce) bag frozen broccoli florets about 3 cups
Instructions
-
-
Make the sauce by whisking 1 cup low-sodium beef broth, ½ cup low-sodium soy sauce, ⅓ cup dark brown sugar, 1 tablespoon sesame oil, and 3 teaspoons minced garlic together in a medium bowl.
-
Add 1 ½ pounds boneless beef chuck roast cut into ¼-inch strips to a 4-7-quart slow cooker and pour the sauce over, tossing the meat to fully coat it.
-
Cook on LOW for 2.5-3.5 hours. About an hour before it is done, remove ¼ cup of the sauce and whisk it in a small bowl with 2 tablespoons cornstarch. Slowly stir this back into the slow cooker.
-
-
At the final 30 minutes of cook time, add 1 (12-ounce) bag frozen broccoli florets to the slow cooker and stir to incorporate. Cover and cook. This will leave the broccoli as crisp-tender, but if you would like the broccoli to be softer, you can partially thaw it prior to adding it to the slow cooker, or you can add it with 1 hour or 45 minutes left in the cook time.
-
Garnish with green onions and sesame seeds if desired, and serve with white rice.
Notes
Storing and Reheating Instructions: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over medium heat.
Nutrition
Calories: 298kcalCarbohydrates: 16gProtein: 24gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 78mgSodium: 934mgPotassium: 554mgFiber: 0.2gSugar: 12gVitamin A: 16IUVitamin C: 1mgCalcium: 39mgIron: 3mg