A slow cooker beef and broccoli recipe with thin-sliced chuck roast, garlic soy sauce, and crisp broccoli—an easy, better-than-takeout meal that’s great over rice or noodles.
3cupsbroccoli florets - about one 14 oz bag, frozen or fresh
Instructions
In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and minced garlic until well combined.
Place the sliced beef chuck roast into the bottom of the slow cooker. Pour the sauce overtop and toss to coat evenly.
Cover and cook on low for 5–6 hours, until the beef is tender. Avoid overcooking or the beef may shred.
One hour before the cooking time is done, whisk ¼ cup of the hot sauce from the crockpot with 2 tablespoons of cornstarch until smooth. Stir the cornstarch slurry back into the slow cooker and mix well to thicken the sauce.
Add the broccoli florets during the last 60 minutes of cooking.
Serve the beef and broccoli hot over white rice or with your favorite side dish.
Recipe Notes:
You can use low-sodium soy sauce if preferred.
Slice the beef thinly across the grain for the most tender texture.
Check beef for doneness around 5 hours – Overcooked beef will shred instead of staying in tender slices. Stop cooking when it's tender but still holds its shape.
Refrigerate leftovers in an airtight container for up to 3 days.
To freeze, let cool completely and store in a freezer-safe bag or container for up to 2 months.
Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the sauce.