Description

This Slow Cooker Beef and Broccoli recipe is incredibly easy to prepare and results in tender, melt-in-your-mouth beef with a rich, savory sauce. Perfectly paired with broccoli and served over rice, it’s a family favorite!

Ingredients

Scale

Beef and Sauce:

1½ lbs beef chuck roast, boneless, sliced into thin strips

1 cup beef consommé or beef broth

½ cup low-sodium soy sauce

⅓ cup dark brown sugar

1 tbsp sesame oil

3 cloves garlic, minced

Thickening and Broccoli:

2 tbsp cornstarch

3 cups frozen broccoli florets (about one 14 oz bag)

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Instructions

Prepare the Sauce:
- In a mixing bowl, whisk together the beef consommé, soy sauce, dark brown sugar, sesame oil, and minced garlic.
Assemble in Slow Cooker:
- Lay the sliced beef strips in the slow cooker and pour the sauce over them. Toss the beef to ensure all pieces are coated.
Cook the Beef:
- Cover and cook on low for 5-6 hours. Start checking at 5 hours to avoid overcooking, as the beef may shred if cooked too long.
Thicken the Sauce:
- About an hour before the cooking time is complete, remove ¼ cup of the sauce from the slow cooker. Whisk it in a small bowl with the cornstarch until smooth. Slowly stir the mixture back into the slow cooker to thicken the sauce.
Add Broccoli:
- Add the frozen broccoli florets to the slow cooker about 30 minutes before the dish is done. Let the broccoli cook through until tender but not mushy.
Serve and Enjoy:
- Serve the beef and broccoli over white rice for a complete meal.

Notes

Be cautious not to overcook the beef, as it may become too soft and shred.
Add the broccoli at the end of cooking to maintain its texture.
For a gluten-free version, substitute soy sauce with tamari or coconut aminos.

Nutrition

Serving Size: 1 serving
Calories: 315 kcal
Sugar: 13 g
Sodium: 1025 mg
Fat: 16 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 26 g
Cholesterol: 78 mg