Ditch Chinese takeout and make this delicious recipe for slow cooker beef and broccoli. Tender beef is slow-cooked with broccoli in a homemade sesame soy sauce for a delicious restaurant-style meal. Serve Crock Pot Beef and Broccoli over a bed of rice or noodles for a complete meal everyone will enjoy!
Chinese takeout is one of our favorite ways to relax without having to cook, but what if you could make your favorites right at home?
This Chinese beef and broccoli recipe is made with a few simple ingredients that you probably already have in your pantry and is super easy to make!
Simply add thinly sliced chuck roast to the bottom of your slow cooker. Mix together an easy soy-based sesame sauce and pour over top. Slow cook until tender, then add the broccoli for a flavorful meal that takes little work!
The Crock Pot breaks down the meat so that it is fall-apart tender, and the sauce coats everything in a sticky, slightly sweet glaze. Serve over a bed of rice or your favorite noodles and you've got a well-rounded meal that's packed with flavor.
Ready to make the best slow cooker beef and broccoli? Let's do it!
Why You’ll Love This Recipe
- No need to spend money on expensive Chinese takeout. Make it right at home using budget-friendly ingredients.
- You get to control what's in the dish making it a much healthier recipe.
- This crock pot dinner can be served over rice, noodles, or a pile of roasted vegetables.
- It makes great leftovers for lunch as it tastes even better the next day.
Ingredients You’ll Need
- Beef Chuck Roast - Also known as pot roast, this tough cut of meat is inexpensive and perfect for the slow cooker as it tenderizes and breaks it down.
- Broccoli - Gives this dish nutrients, a garden-fresh taste, and a pop of green color while soaking up the sauce well.
- Minced Garlic - Adds a bold garlic flavor to the dinner that pairs well with the other ingredients.
For the sauce:
- Low Sodium Soy Sauce - Makes up the base of the sauce adding a salty umami flavor.
- Beef Broth - Helps thin out the sauce while amping up the flavor of the beef.
- Brown Sugar - Gives the sauce a subtle sweetness that balances the salty flavors.
- Rice Vinegar - Adds a balancing acidity to the sauce
- Sesame Oil - Gives the sauce a toasted sesame flavor that is classic in Chinese dishes.
- Dry Seasonings - A mix of ground ginger, black pepper, and red pepper flakes further season the sauce adding more dimension of flavor.
- Cornstarch Slurry - A mix of cornstarch and water gets mixed into the liquid to help thicken up the sauce.
How To Make Chinese Beef and Broccoli In The Slow Cooker
Prepare the chuck roast: Pat the chuck roast dry with a paper towel. Use a well-sharpened knife to cut it into thin strips. Place the strips on the bottom of the slow cooker.
Assemble the sauce: To a medium-sized mixing bowl, add the soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, ground ginger, black pepper, red pepper flakes, and garlic, and whisk until fully combined.
Slow cook the beef: Pour the sauce over the top of the beef and mix until the beef is fully coated in the sauce. Cover and cook on LOW for 5-6 hours on HIGH for 2½-3½ hours.
Thicken the sauce: Once there are 45 minutes left in the cooking time, make the slurry by whisking the cornstarch and water together until there are no lumps. Pour it into the crock pot and mix until well combined.
Add the broccoli: Add the fresh broccoli on top and cook for the remaining 45 minutes or until the broccoli is tender.
Serve and enjoy: Give the mixture a stir to evenly combine and serve over rice, noodles, or roasted vegetables while hot. Enjoy!
- The best way to thinly slice chuck roast is to place it in the freezer for 30-60 minutes. This will firm up the meat making it much easier to slice. Also, make sure you are using a sharp knife.
- If you want to make this recipe ahead of time, you can prepare the sauce and beef strips up to a day in advance. Simply store it in an airtight container in the fridge until ready to cook.
- If you want to save time, you can use frozen broccoli instead of fresh. Simply add it into the crock pot when there is 30 minutes left in the cooking time. The texture of the broccoli will be less crisp.
- Try other cuts of beef including stew meat, flank steak, or skirt steak.
- Use other types of vegetables including cauliflower, carrots, green beans, or snow peas.
- Make it gluten-free by using tamari sauce instead of soy sauce and using gluten-free beef broth.
- To make it spicier, increase the amount of red pepper flakes in the sauce, or add some sriracha to the crock pot until the desired level of spice is reached.
- Instead of beef, try using chicken breast, chicken thighs, pork tenderloin, or shrimp.
- For a low-carb dinner, serve over a bed of riced cauliflower.
Storing: Leftovers can be stored in an airtight container in the fridge for up to five days.
Freezing: This recipe can also be frozen for up to three months. To freeze, allow the beef and broccoli to cool completely before transferring it to a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating: Reheat leftovers on the stove over low heat until warmed through. You may need to add a splash of beef broth or water to thin out the sauce as it will thicken as it sits. Alternatively, reheat in the microwave in 30-second increments stirring in between each until heated through.
Yes, you can put raw beef in a slow cooker. Simply add the beef strips to the bottom of the crock pot and pour the sauce over the top. To make sure the beef is safe to consume, use a kitchen thermometer and make sure it is at 145F.
Yes, you can use frozen broccoli instead of fresh. Add it into the crock pot when there is 30 minutes left in the cooking time. The texture of the broccoli will be less crisp and the sauce may need to be thickened a bit more.
Serve over rice, noodles, or roasted vegetables. You can also try serving it with a side salad or soup.
More Easy Slow Cooker Dinner Recipes That Are Better Than Take Out
- Crock Pot Sweet and Sour Chicken
- Slow Cooker Flank Steak Mongolian Beef
- Shredded Slow Cooker Honey Teriyaki Chicken
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Crock Pot Beef and Broccoli
- 2 lbs beef chuck roast (trimmed and sliced into thin strips)
- ⅓ cup low sodium soy sauce
- ¾ cup beef broth
- ⅓ cup brown sugar (packed)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp ground ginger
- 1 tsp black pepper
- ¼ tsp red pepper flakes
- 2 tsp garlic (minced)
- 3 cups frozen broccoli florets
- 3 tbsp cornstarch
- ⅓ cup water
- Add soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, ground ginger, black pepper, red pepper flakes, and garlic in a medium bowl. Whisk until well combined.
- Add sliced beef to the Crockpot and cover with sauce. Mix until meat is completely coated.
- Cover and cook on low for 5-6 hours on high for 2½-3½ hours.
- Forty-five minutes before cooking time is up. Make a slurry with 3 tbsp of cornstarch and ⅓ cup of water. Mix until there are no lumps and add to the Crockpot. Mix until well combined. Add broccoli and finish cooking.
- Serve while hot over noodles or rice, and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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