I love Chinese takeout and beef and broccoli is usually my go-to. Sometimes I’ll splurge and get some lo mein or something different but normally stick to what I know and like.
Unfortunately, there is only one Chinese take-out place in our little small town and the food is far from desirable.
Alas, our searches have led us nowhere – another downfall of living in a small town. So since I cannot have my Chinese take out one a week, like I usually crave, I went on a hunt for a simple, easy-to-make homemade beef and broccoli recipe.
After a little trial and error, I discovered an amazing recipe for slow cooker beef and broccoli that makes beef so tender and juicy you’ll wonder why you ever ordered take out in the first place.
Table of Contents
What is Slow Cooker Beef and Broccoli?
Slow Cooker Beef and Broccoli is a savory dish that combines tender slices of beef with fresh broccoli florets, all simmered in a rich, flavorful sauce. The slow cooking process ensures that the beef is melt-in-your-mouth tender, while the broccoli retains its vibrant color and crisp texture.
This dish is inspired by the classic Chinese beef and broccoli stir-fry but made even easier with the convenience of a slow cooker.
Why You’ll Love this Recipe
One of the best things about this recipe is its simplicity. With just a few minutes of prep time, you can set it and forget it, letting the slow cooker do all the work. The combination of beef broth, soy sauce, oyster sauce, and sesame oil creates a deeply flavorful sauce that coats every bite of beef and broccoli.
Plus, the addition of brown sugar adds a touch of sweetness that balances the savory flavors perfectly. This recipe is also versatile; you can easily adjust the ingredients to suit your taste or dietary needs.
Other Slow Cooker Recipes
Ingredients
- Boneless Beef Chuck Roast: Thinly sliced for tender, melt-in-your-mouth beef.
- Beef Broth: Adds depth and richness to the sauce.
- Soy Sauce: Provides a salty, umami flavor that enhances the beef.
- Oyster Sauce: Adds a sweet and savory dimension to the dish.
- Light Brown Sugar: Balances the savory elements with a touch of sweetness.
- Sesame Oil: Infuses the dish with a nutty aroma and flavor.
- Garlic: Minced to add a pungent, aromatic kick.
- Corn Starch: Thickens the sauce to a perfect consistency.
- Broccoli Florets: Fresh and crisp, adding a healthy crunch and vibrant color.
Substitutions & Additions
If you don’t have beef chuck roast, you can use flank steak or even chicken breast as a substitute. For a gluten-free version, use tamari instead of soy sauce.
You can also add other vegetables like bell peppers or snap peas to make the dish even more nutritious.
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How to Make this Recipe
Prepare the Beef: In your slow cooker, add the thinly sliced beef.
Make the Sauce: In a medium bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, and minced garlic. Pour this mixture over the beef in the slow cooker and toss to coat.
Cook: Cover and cook on low for 2 hours.
Thicken the Sauce: About 30 minutes before the end of cooking, whisk together ¼ cup water and cornstarch in a small bowl. Pour this mixture over the beef and toss to coat. Add the broccoli florets and stir to combine.
Finish Cooking: Cover and cook on high for an additional 30 minutes.
Serve: Serve immediately over a bed of rice.
Cooking Tips & Tricks
Choosing the Right Beef: For the best results, use a well-marbled cut of beef like chuck roast. The marbling ensures that the beef stays tender and flavorful during the slow cooking process.
Cutting the Beef: Make sure to slice the beef thinly and against the grain. This helps to break down the muscle fibers, making the beef more tender.
Adding the Broccoli: Adding the broccoli towards the end of the cooking time ensures that it stays crisp-tender and doesn’t become mushy.
Serving Suggestions
This Slow Cooker Beef and Broccoli is best served over a bed of steamed rice, but you can also serve it with quinoa or cauliflower rice for a low-carb option.
Garnish with sesame seeds and sliced green onions for an extra touch of flavor and presentation.
Storage Suggestions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through or heat in a skillet over medium heat.
Recipe FAQ
Can I use frozen broccoli? Yes, you can use frozen broccoli, but add it during the last 10 minutes of cooking to prevent it from becoming too soft.
Can I make this recipe ahead of time? Absolutely! You can prepare the beef and sauce the night before and store them in the refrigerator. In the morning, just add them to the slow cooker and start cooking.
What can I use instead of oyster sauce? Hoisin sauce or a mixture of soy sauce and a bit of sugar can be used as a substitute for oyster sauce.
Can I cook this on high the entire time? While you can cook it on high for a shorter period, cooking on low helps to tenderize the beef and develop the flavors better.
Is this recipe freezer-friendly? Yes, you can freeze the cooked beef and broccoli in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
More Beef Recipes
So go ahead and print out this recipe and give it a go tonight! This recipe is super tender and delicious and will make your Chinese take-out bill a lot lower.
Like I said before… I like my beef seriously tender, but if you like it a bit tougher and more done then just increase the cooking time from 2 hours to 3-4 hours.
Slow Cooker Beef and Broccoli
Ingredients
- 2 lbs boneless beef chuck roast thinly sliced
- 1 cup beef broth
- ¼ cup soy sauce
- ¼ cup oyster sauce
- ¼ cup packed light brown sugar
- 1 Tbsp sesame oil
- 3 cloves garlic minced
- 2 Tbsp corn starch
- 2 heads broccoli cut into florets
Instructions
- In slow cooker, add sliced beef and begin cooking on low.2 lbs boneless beef chuck roast
- In a medium bowl, whisk together beef broth, soy sauce, oyster sauce, sugar, sesame oil, and garlic. Pour over beef in slow cooker and toss to coat.1 cup beef broth, 1/4 cup soy sauce, 1/4 cup oyster sauce, 1/4 cup packed light brown sugar, 1 Tbsp sesame oil, 3 cloves garlic
- Cover and cook on low for 2 hours.
- About 30 minutes before the end of cooking, whisk together 1/4 cup water and cornstarch in a small bowl. Pour over beef and toss to coat, then add broccoli and stir together. Cover and cook on high for additional 30 minutes.2 Tbsp corn starch, 2 heads broccoli
- Serve immediately over bed of rice.
Like you, I always have a box of minute rice on hand as well. It makes mealtime prep so easy! I make a similar dish with tofu, but I’m going to try marinating the tofu in some of those ingredients. Sounds delicious!