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Easy Slow Cooker Beef and Broccoli: Best Homemade Recipe

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This easy slow cooker beef and broccoli delivers all the flavor and satisfaction of takeout without the cost, mystery ingredients, or wait. The beef is incredibly tender, the sauce perfectly balanced, and the slow cooker does all the work.

Ingredients

Scale
  • 2 pounds beef chuck roast or stew meat
  • 4 cups fresh broccoli florets (about 2 medium heads)
  • ½ cup low-sodium soy sauce
  • ¼ cup packed brown sugar
  • ½ cup low-sodium beef broth
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ½ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Steamed white rice for serving
  • Sesame seeds and sliced green onions for garnish

Instructions

  1. Pat the beef chuck dry with paper towels. Cut into bite-sized chunks, about 1½ inches each. Season lightly with salt and pepper.
  2. Heat a tablespoon of oil in a large skillet over medium-high heat. Working in batches, sear the beef pieces on all sides until nicely browned (8-10 minutes).
  3. In a small bowl, whisk together soy sauce, brown sugar, beef broth, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using).
  4. Place the browned beef in the slow cooker. Pour the sauce over the top and stir to coat every piece.
  5. Cover and cook on low for 4-5 hours or on high for 2-3 hours. Stir halfway through.
  6. About 30 minutes before serving, add the broccoli florets to the slow cooker. Stir into the sauce, cover, and cook until bright green and tender-crisp.
  7. In a small bowl, mix cornstarch with 2 tablespoons of water until smooth. Pour the slurry into the slow cooker and stir well. Let cook uncovered for about 5 minutes, or until the sauce has thickened.
  8. Taste and adjust seasoning if needed.
  9. Serve over steamed rice, garnished with sesame seeds and sliced green onions.

Notes

Browning the beef is optional but highly recommended for deeper flavor. Add broccoli at the end to keep it crisp-tender. For gluten-free, use tamari or coconut aminos instead of soy sauce. Leftovers keep in the refrigerator for up to 4 days; reheat in a skillet with a splash of water or broth.

Nutrition

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