Can I use fresh broccoli instead of frozen?

Yes, you can use fresh broccoli. To maintain a slightly crisp texture, steam it for 2-3 minutes before adding it to the slow cooker in the last 30 minutes of cooking.

What cut of beef works best for this recipe?

Beef chuck roast is ideal because it becomes tender when slow-cooked. However, you can also use flank steak or sirloin for a leaner option.

How do I prevent the sauce from being too thin?

Make sure to mix cornstarch with some of the sauce before adding it back to the slow cooker. This creates a thickening slurry that helps the sauce achieve the right consistency.

Can I cook this on high instead of low?

Yes, you can cook on high for about 3-4 hours instead of low for 5-6 hours, but slow cooking on low yields the most tender beef.

Slow Cooker Beef and Broccoli

Name: Slow Cooker Beef and Broccoli
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Asian-American
Ingredients: 1 ½ pounds beef chuck roast, sliced into thin strips; 1 cup beef consomme or beef broth; ½ cup low-sodium soy sauce; ⅓ cup dark brown sugar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 2 tablespoons cornstarch; 3 cups frozen broccoli florets (or fresh, lightly steamed); Cooked white or brown rice, for serving

Ingredients

Scale

1 ½ pounds beef chuck roast, sliced into thin strips
1 cup beef consomme or beef broth
½ cup low-sodium soy sauce
⅓ cup dark brown sugar
1 tablespoon sesame oil
3 cloves garlic, minced
2 tablespoons cornstarch
3 cups frozen broccoli florets (or fresh, lightly steamed)
Cooked white or brown rice, for serving

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Instructions

Make the sauce: In a mixing bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and minced garlic until well combined.
Prepare the beef: Place the sliced beef in the slow cooker and pour the sauce over it, ensuring each piece is well coated. Stir to distribute the flavors evenly.
Cook the beef: Cover and cook on low for 5-6 hours, or on high for 3-4 hours, until the beef is tender and easily pulls apart with a fork. Avoid overcooking, as this can cause the meat to become too soft.
Thicken the sauce: About 30 minutes before the cooking time is up, take ¼ cup of the sauce from the slow cooker and mix it with the cornstarch in a small bowl. Stir until smooth, then return the mixture to the slow cooker, stirring well to thicken the sauce.
Add the broccoli: Stir in the frozen (or lightly steamed fresh) broccoli and cover. Allow it to cook for an additional 30 minutes, or until the broccoli is heated through and tender but still slightly crisp.
Serve and enjoy: Spoon the beef and broccoli over cooked white or brown rice, and serve immediately. Optionally, garnish with sesame seeds or chopped green onions for extra flavor.

Notes

For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
To add more veggies, toss in bell peppers, snap peas, or carrots along with the broccoli.
If using fresh broccoli, steam it for 2-3 minutes before adding it to prevent it from overcooking.A

Author: Ashely
Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: Asian-American, Chinese

Nutrition

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