Beef and Broccoli · Slow Cooker
Slow-Cooker Beef and Broccoli
Strips of chuck roast slowly turn tender in a garlicky soy-ginger sauce; the broccoli goes in near the end so it stays bright. A good one for busy days.
- Prep
- 20 min
- Cook
- 5 hr 20 min
- Total
- 5 hr 40 min
- Serves
- 6
- Level
- Easy
Ingredients
Beef
- 2 lb boneless beef chuck roast, trimmed, sliced into thin strips
- 1 cup beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Finish
- 3 tbsp cornstarch
- 3 tbsp water
- 1 lb broccoli florets, bite-size
To serve
- cooked rice
- 1 tsp sesame seeds (optional)
- 2 green onions, sliced (optional)
Cook to 145°F inside (check with a thermometer).
Steps
- In a 6-quart slow cooker, whisk the broth, soy sauce, brown sugar, sesame oil, garlic and ginger.
- Add the beef strips and stir so they are all coated.
- Cover and cook on LOW for 5 to 6 hours, until the beef is fork-tender. It will be well above the safe 145°F (63°C).
- In a cup, stir the cornstarch and water into a smooth slurry.
- Stir the slurry into the slow cooker, then add the broccoli on top and gently fold it in.
- Cover and cook on HIGH until the sauce thickens and the broccoli is crisp-tender.
- Serve over rice with sesame seeds and green onions.
Tip: Chuck is easier to slice thin if it's partly frozen, about 30 minutes in the freezer.
Tip: Keep the lid closed while it cooks; each peek adds about 15 minutes.
Storage: Refrigerate up to 4 days. Freeze the beef without the broccoli up to 3 months.
Estimated nutrition per serving: 500 calories · protein 34 g · carbohydrates 23 g · fiber 2 g · sugars 13 g · fat 31 g (saturated 12 g) · sodium 1,040 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.