Crock Pot Beef and Broccoli

 Tender beef simmered in a rich, savory-sweet sauce with crisp broccoli—all made easy in your slow cooker. 🥩🥦

📋 Ingredients

• 1 lb boneless beef chuck roast, thinly sliced against the grain

• 1 cup beef consommé or beef broth

• ½ cup soy sauce (low-sodium can be used)

• ⅓ cup packed brown sugar

• 1 tbsp sesame oil

• 3 cloves garlic, minced

• 2 tbsp cornstarch

• 2–3 cups fresh broccoli florets

• Cooked rice, for serving

• Optional garnish: sesame seeds, sliced green onions

👨‍🍳 Instructions

1. Combine Sauce & Beef

In a medium bowl, whisk together the beef consommé, soy sauce, brown sugar, sesame oil, and minced garlic. Place sliced beef in the slow cooker and pour the sauce over, stirring to coat evenly.

2. Slow Cook

Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the beef is tender.

3. Thicken the Sauce

Once the beef is cooked, ladle about 2 tablespoons of the hot cooking liquid into a small bowl and let cool for a minute. Whisk in the cornstarch until smooth to create a slurry. Stir the slurry back into the slow cooker.

4. Add Broccoli & Finish

Add broccoli florets to the slow cooker, submerging them slightly in the sauce. Cover and cook on HIGH for 20–30 minutes, until broccoli is tender-crisp.

5. Serve

Spoon beef and broccoli over cooked rice. Garnish with sesame seeds or green onions if desired.

📝 Tips & Notes

• Slicing Beef: Partially freeze the beef for 30 minutes before slicing for easier, thinner cuts.

• Vegetable Texture: For crunchier broccoli, steam it separately and add just before serving.

• Make Ahead: The sauce can be mixed and refrigerated up to a day in advance.

• Gluten-Free Option: Use tamari instead of soy sauce and ensure your broth is gluten-free.

• Freezing: This dish freezes well for up to 3 months. Thaw in the refrigerator before reheating.

Enjoy your effortless, flavorful meal! 😊