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Tender slow-cooked beef strips and bright broccoli in a brown garlic sauce beside white rice.
CookingPassion

Crockpot Beef and Broccoli

Make crockpot beef and broccoli with tender chuck strips and a savory garlic sauce. Steam the broccoli separately for a brighter, firmer finish.
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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb (900 g) beef chuck roast, trimmed and sliced across the grain into ½-inch strips
  • ¾ cup (180 ml) low-sodium beef broth
  • ⅓ cup (80 ml) reduced-sodium soy sauce
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon unseasoned rice vinegar
  • 5 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • ¼ teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1½ lb (680 g) broccoli florets
  • 1 teaspoon toasted sesame oil, optional

Equipment

  • 4- to 6-quart slow cooker
  • Steamer basket or microwave-safe steaming bowl
  • Instant-read thermometer

Method
 

  1. Mix the sauce. Whisk the broth, soy sauce, brown sugar, rice vinegar, garlic, ginger, and pepper in the slow cooker. Stir until the sugar is mostly dissolved.
  2. Add the beef. Separate the thawed beef strips and turn them in the sauce. Break apart tightly packed clumps so liquid can circulate around the meat. Cover the insert.
  3. Cook for tenderness. Cook on LOW for about 5–6 hours or HIGH for 3–4 hours. Begin checking toward the shorter end. The beef should pull apart easily but still hold some shape. Whole-muscle beef requires at least 145°F (63°C) and a 3-minute rest; chuck generally needs longer for its texture to soften.
  4. Thicken the sauce. Transfer the tender beef to a covered bowl. Mix the cornstarch with cold water and stir it into the sauce. Cover on HIGH for 10–15 minutes until thickened, or simmer the sauce in a saucepan for more control.
  5. Steam the broccoli. While the sauce finishes, steam the florets separately for about 4–6 minutes, checking for crisp-tender stems. Drain thoroughly. If using a microwave, follow your equipment guidance and vent the lid safely.
  6. Combine gently. Return the beef to the sauce and fold in the hot broccoli. Add the optional sesame oil. Taste, then serve promptly rather than leaving the broccoli on WARM for a long period.

Notes

20 minutes prep; about 5–6 hours on LOW or 3–4 hours on HIGH, plus 10–15 minutes to finish. Timings vary by appliance; check doneness as described in the method. The card time uses the upper end of LOW cooking plus the finishing stage.
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Store at 40°F (4°C) or below for 3–4 days. Reheat on the stove or in the microwave to 165°F (74°C); do not reheat cold leftovers in the slow cooker.
Freeze the beef and sauce without the broccoli for up to 2 months for best quality. Add freshly steamed broccoli after thawing and reheating. Freezing the complete dish is possible, but the florets will be softer.