Crock Pot Beef and Broccoli

Crock Pot Beef and Broccoli has quickly become my go to recipe when I want that comforting take out flavor without ever leaving home The slow cooker works its magic on tender beef which soaks up a deeply savory sauce while broccoli brings just the right amount of crunch This is the meal my family requests when everyone needs something warm and familiar

The first time I made this was after a long work week I needed comfort food without more stress My kids could not believe how much it tasted like the restaurant’s version and it has been in our regular rotation ever since

Ingredients

• Sirloin steak or boneless beef chuck roast sliced thin: gives you tender texture and rich flavor for less cost Choose well marbled beef for best results
• Beef broth: creates the savory base and brings out meaty depth Opt for low sodium to control saltiness
• Low sodium soy sauce: for umami flavor without overpowering saltiness Go for a naturally brewed one for best taste
• Brown sugar: balances salt and adds a subtle sweetness Use fresh brown sugar for easier mixing
• Sesame oil: brings nutty depth and authentic Chinese flavor Toasted variety is most aromatic
• Garlic cloves minced: for bold aroma and punch Buy heads that feel firm and heavy for freshness
• Cornstarch: thickens the sauce to perfect shine Use pure cornstarch not flour for the silkiest texture
• Water: mixes with cornstarch to make a smooth slurry Cold water works best here
• Frozen broccoli florets: for easy prep and fresh green crunch Look for bags with large evenly cut pieces
• Cooked white rice for serving: Fluffy rice soaks up all the flavorful sauce Jasmine or basmati rice are perfect options

Step-by-Step Instructions

Mix the Sauce:

In the insert of your slow cooker whisk beef broth soy sauce brown sugar sesame oil and garlic until everything is well combined and the sugar is dissolved

Add the Beef:

Layer in your sliced beef Stir carefully to coat every piece in the flavorful sauce This helps the meat absorb the marinade as it cooks

Slow Cook the Beef:

Cover with the lid Set on low heat Let it cook for about five hours The beef slowly tenderizes and soaks up all the umami sauce flavors

Thicken the Sauce:

In a small bowl whisk together the cornstarch with cold water until smooth Pour this slurry into the slow cooker with the beef Stir to combine well so the sauce will thicken as it finishes cooking

Add the Broccoli:

Spread frozen broccoli over the beef and sauce Gently stir in so the florets are coated Cover again and allow to cook for another thirty minutes until broccoli is heated through but still has a little bite

Serve and Enjoy:

Spoon everything over warm rice making sure to get plenty of sauce on each serving Enjoy the comfort and flavor

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I always look forward to tossing in the broccoli at the end It stays bright and holds its snap I remember letting my daughter sprinkle on the broccoli herself and now it is a favorite kitchen tradition of ours We always sneak a taste by the stove before serving

Storage Tips

Store leftovers in airtight containers in the fridge for up to three days The sauce actually absorbs more flavor overnight so next day portions can taste even better For longer storage freeze in individual portions for up to two months Reheat gently on the stove or microwave stirring well to loosen the sauce

Ingredient Substitutions

You can swap sirloin for flank steak or even thinly sliced chicken if preferred For a gluten free option use tamari instead of soy sauce If you want more veggies try tossing in snow peas or red bell peppers along with the broccoli

Serving Suggestions

I love to serve this over steaming jasmine rice Sometimes I garnish with sesame seeds or sliced scallions for fresh color For a lower carb option you could spoon the beef and broccoli over cauliflower rice or steamed bok choy

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Cultural Context

Beef and broccoli is an American Chinese favorite that became popular in restaurants across the US The dish is inspired by Cantonese stir fry techniques but uses local ingredients like broccoli which is not traditional in China Homemade versions let you control the sweetness and saltiness just the way you like

Frequently Asked Questions

→ Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli works well. Add it in the final 30 minutes to keep the florets crisp-tender.

→ What cut of beef is best for this dish?

Sirloin steak or boneless beef chuck roast both become tender after slow cooking and absorb the sauce flavors well.

→ How can I thicken the sauce?

Mix cornstarch with water to create a slurry before stirring it into the crock pot. This gives the sauce a glossy, thick texture.

→ Is this dish suitable for meal prep?

Absolutely. It keeps well in the fridge and reheats easily, making it perfect for preparing lunches in advance.

→ Can I make this dish gluten-free?

Swap the soy sauce for tamari or a certified gluten-free alternative to keep this meal gluten-free.