Crock Pot Beef and Broccoli
A delicious, hearty meal featuring tender beef and crisp-tender broccoli simmered in a savory sauce.
Servings: 4 servings
Equipment
- Crock Pot
- Mixing Bowl
Ingredients
Beef and Broccoli Ingredients
- 2 pounds Sirloin steak or boneless beef chuck roast, sliced thin
- 1 cup Beef broth
- 1/2 cup Low sodium soy sauce
- 1/4 cup Brown sugar
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 4 tablespoons Cornstarch
- 4 tablespoons Water
- 12 ounces Frozen broccoli florets
- to serve Cooked white rice Optional
Instructions
- In the insert of a 6-quart crock pot, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and minced garlic.
- Add the thinly sliced beef to the crock pot. Toss the beef in the liquid mixture so it’s fully coated.
- Cover the crock pot with the lid and cook on low heat for 5 hours.
- In a small bowl, whisk together cornstarch and water to make a slurry.
- Pour the cornstarch mixture into the crock pot, stirring well to combine.
- Add the frozen broccoli florets on top of the beef and sauce. Gently stir so the broccoli is mixed in.
- Replace the lid and cook on low for another 30 minutes, until the broccoli is tender and the sauce is thickened.
- Serve hot over a bed of warm, fluffy white rice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, allow to cool and transfer to a freezer-safe bag for up to 2 months.