Slow cooker beef and broccoli is a full meal deal made in one pot.
Crock pot beef and broccoli features strips of beef and fresh broccoli florets cooked in an Asian-style ginger garlic sauce for a quick weeknight meal or a hearty crowd-pleasing favorite.
Make Slow Cooker Beef and Broccoli on Repeat Because…
- Crock pot beef and broccoli have the same rich and savory restaurant flavor without making reservations.
- Simple prep with easy-to-find ingredients is all it takes.
- You can mix and match the protein and veggies with the rich and flavorful sauce to create a new recipe every time.
- Leftovers taste better the next day and are perfect as a filling workday lunch that won’t weigh you down.
Ingredients
Beef: Tougher cuts of meat like chuck roast, flank, or skirt steaks become juicy and tender when slow-cooked. If time is short, use frozen meatballs or chicken strips.
Broccoli: Fresh broccoli florets work best in this recipe, but you can use frozen broccoli; it just won’t be as firm. Go half broccoli with half cauliflower for a more varied presentation!
Sauce: This deliciously thick sauce is made with ingredients likely already in the pantry! Fresh garlic and ginger deliver the best flavor, but you can use the ground versions if necessary. Add some heat by tossing in a few red pepper flakes, sambal, or sriracha if you like.
Variations: Add your favorite keto-friendly veggies like zucchini, bell peppers, mushrooms, spinach, or kale.
How To Make Slow Cooker Beef and Broccoli
- Whisk sauce ingredients in a bowl (recipe below).
- Place beef in the bottom of a slow cooker and top with sauce.
- Cook until the beef is tender.
- Add slurry and broccoli to the slow cooker and cook until the broccoli is tender.
Recipe Tips
- Prep the meat, broccoli, and sauce up to a day in advance and keep separate in the refrigerator until ready to use.
- Use leftover roasted broccoli instead of fresh. Just add at the very end of cooking to heat broccoli slightly.
- Cut meat and broccoli florets into uniform pieces so a little bit of meat, veggies, and sauce gets into each tasty bite!
- Freeze meat for 30 minutes to make it easier to slice. Be sure to look for lines running along the meat (the ‘grain’), and cut across the lines to break down the protein fibers to get a tender result.
- Stir slurry in slowly to adjust thickness to your preference. You may not need it all.
Leftovers
Refrigerate leftover slow cooker beef and broccoli for up to 4 days.
Portions can be frozen in zippered bags for up to 4 months. Reheat on the stove top or in the microwave with a little water to loosen the sauce. Thaw frozen beef and broccoli overnight in the refrigerator before reheating.
More Slow Cooker Mains to Try
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Slow Cooker Beef & Broccoli
Equipment
Ingredients
- 1 cup beef broth
- ⅓ cup low sodium soy sauce
- ¼ cup Swerve brown sugar or light brown sugar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger
- 1 tablespoon sesame oil
- 1 ½ pounds beef chuck cut into thin strips across the grain
- 2 tablespoons cornstarch optional
- 2 tablespoons water
- 2 pounds fresh broccoli florets
- sesame seeds & green onions for garnish
Instructions
- Combine beef broth, soy sauce, Swerve, garlic, ginger, and sesame oil in a small bowl.
- Place beef strips into slow cooker crock. Pour sauce mixture over the beef.
- Cook on high for 2 hours or on low for 5 to 6 hours.
- In a small bowl, combine water and cornstarch* (if using). Stir into the slow cooker. Add the broccoli florets.
- Cover and cook on high for 30 minutes or until the broccoli is tender.
Notes
- Cook time is calculated using high slow cooker temp.
- *You might not need all the cornstarch slurry. Add it slowly to adjust the thickness of the sauce to your taste.
- Store leftovers in the refrigerator for up to four days, or in the freezer for up to four months in freezer-safe containers.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe lightly adapted from The Shortcut Kitchen
