Healthy Beef & Broccoli in the Slow Cooker

overhead view of beef broccoli over rice on a plate.

Servings: 6 servings

Prep Time: 15

Cook Time: 4

Total Time: 4 15

This easy slow cooker beef and broccoli has tender strips of beef and fresh broccoli coated in a sweet and savory sauce that's thickened before serving.

5 from 107 votes

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Ingredients

Sauce

1 cup beef broth
½ cup low-sodium soy sauce
⅓ cup honey
1 tablespoon sesame oil
4 cloves garlic, grated
1 ½ teaspoons fresh ginger, grated

Beef & Broccoli

1 ½ to 2 pounds boneless beef chuck roast
2 tablespoons cornstarch
2 tablespoons cold water
16 ounces fresh broccoli florets, about 2 crowns
1 ½ cups white rice, for serving

Instructions

Prep the beef:

Trim any large pieces of excess fat from the chuck roast. Slice the beef against the grain into thin strips, between ¼ to ½ inch thick.

Make the sauce:

In the slow cooker, whisk together the beef broth, soy sauce, honey, sesame oil, garlic, and ginger.
Add the sliced beef and stir to coat it in the sauce.

Slow cook:

Cover and cook on LOW for 3 to 4 hours, until the beef is tender. Begin checking it around the 3-hour mark to avoid overcooking the thin strips.

Thicken the sauce:

In a small bowl, whisk the cornstarch with the cold water until smooth. Stir the slurry into the slow cooker.
Add the fresh broccoli florets and stir to coat them in the sauce. Cover and cook on HIGH for another 20 to 30 minutes, until the broccoli is tender and the sauce has thickened.

Serve:

Serve the beef and broccoli over cooked rice with plenty of sauce spooned over the top. Sprinkle with sesame seeds, if desired.

Notes

Type of beef: Buying a chuck roast or bottom round roast makes it the most affordable way to make this recipe. Sometimes, you can find it pre-sliced labeled as "for stry-fry" and it makes it one less step. You can also use flank steak, round steak, sirloin steak, or stew meat (cubes).
Beef amount: A 1 ½-pound chuck roast is ideal, but since roast sizes vary, anything between 1 ½ to 2 pounds works with this recipe.
Cutting the beef: Look for the direction the muscle fibers run through the roast and slice across them, not in the same direction. Cutting against the grain helps make each bite more tender. If using cubed beef for stew, slice any larger pieces so they all cook evenly. This is how I slice the meat against the grain.
Using frozen broccoli: Add frozen broccoli during the final 10 to 15 minutes of cooking since it will soften faster than fresh. For the best texture, don't thaw it first.
For firmer broccoli: Steam the broccoli separately on the stovetop or in the microwave, then stir it into the finished beef and sauce just before serving.
Leftovers/storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze in airtight containers for up to 3 months.

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