1. Can I cook this Savory Crock Pot Beef and Broccoli on high instead of low?

Yes, you can cook it on high for about 3 to 3.5 hours instead of low for 5 hours. However, the low-and-slow method yields more tender beef and allows the sauce to develop deeper flavor.

2. What’s the best cut of meat for this crock pot beef and broccoli recipe?

Sirloin steak offers lean, clean slices, while chuck roast is more budget-friendly and becomes ultra-tender with slow cooking. Flank or flat iron steak are also great alternatives.

3. How can I keep the broccoli from turning mushy?

Always add broccoli during the final 30 minutes of cooking. Stir gently and avoid overcooking to maintain that bright green color and crisp-tender texture.

Savory Crock Pot Beef and Broccoli: The Ultimate Takeout-Style Comfort Dish Made Easy

Description

Savory Crock Pot Beef and Broccoli is a slow cooker favorite that brings the rich, comforting flavors of Chinese takeout to your kitchen with minimal prep. Tender beef, a savory-sweet garlic soy sauce, and crisp-tender broccoli come together in one easy, budget-friendly meal perfect for busy weeknights or meal prep.

Ingredients

Scale

2 lb thinly sliced sirloin steak or boneless beef chuck roast: provides rich, tender protein
1 cup beef stock: adds savory depth to the sauce
1/2 cup reduced sodium soy sauce: gives classic umami flavor while controlling salt
1/4 cup brown sugar: balances the saltiness with sweetness
1 tbsp sesame oil: adds a nutty aroma and depth
3 cloves garlic, minced: infuses the sauce with rich, aromatic flavor
4 tbsp cornstarch: used for thickening the sauce
4 tbsp water: combines with cornstarch to form a slurry
1 bag (12 oz) frozen broccoli florets: provides texture, color, and nutrition
Cooked white rice (optional): serves as a base to soak up the savory sauce

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Instructions

In the insert of a 6-quart crock pot, whisk together beef stock, soy sauce, brown sugar, sesame oil, and minced garlic until well combined.
Add the thinly sliced beef to the sauce and toss to coat evenly. Cover and cook on low for 5 hours.
In a small bowl, whisk together cornstarch and water to form a slurry. Add to the crock pot and stir thoroughly.
Add frozen broccoli florets, gently stir, and cook for an additional 30 minutes on low until broccoli is tender.
Serve hot over cooked white rice. Optional: garnish with sesame seeds or chopped green onions.

Notes

Freeze beef for 20 minutes before slicing to get thin, even cuts.
Add broccoli only in the last 30 minutes to avoid mushiness.
Don’t lift the lid during cooking—it releases heat and extends cooking time.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheat with a splash of beef broth if sauce thickens too much.

Prep Time: 15 minutes
Cook Time: 5 hours 30 minutes
Category: Main Dish
Method: Slow Cooker
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1.5 cups
Calories: 350-375
Sugar: 9g
Sodium: 980mg
Fat: 15g
Saturated Fat: 4.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 35g
Cholesterol: 85mg