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Homemade Slow Cooker Beef and Broccoli

This Homemade Slow Cooker Beef and Broccoli combines tender strips of chuck roast, onions, garlic, ginger, and broccoli in a rich soy-based sauce. It is an easy, flavorful slow cooker dinner with minimal preparation.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Broccoli Cooking Time 30 minutes
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Beef and Vegetables
  • 2 lbs chuck roast sliced into thin strips
  • 16 oz frozen broccoli florets
  • 1 cup onion sliced
Sauce
  • 1 cup beef broth
  • 1 cup soy sauce
  • 2 tsp garlic minced
  • 2 tsp fresh ginger grated or minced
  • 1/4 cup honey or zero-sugar brown sweetener optional
Optional Cornstarch Slurry
  • cornstarch as needed to thicken the sauce
  • cold water use an equal amount to the cornstarch

Equipment

  • 1 Slow cooker
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Small mixing bowl Optional, for preparing the cornstarch slurry

Method
 

  1. Trim any large pieces of excess fat from the chuck roast, then slice the beef against the grain into thin strips.
  2. Add the sliced beef and onions to the slow cooker.
  3. Pour in the beef broth and soy sauce. Add the garlic, ginger, and optional honey or brown sweetener.
  4. Stir until everything is evenly combined. Cover and cook on LOW for 6–7 hours, or until the beef is tender.
  5. Stir the mixture well. For a thicker sauce, whisk cornstarch with an equal amount of cold water until smooth, then gradually stir the slurry into the slow cooker.
  6. Add the frozen broccoli florets and gently stir to coat them in the sauce.
  7. Cover and continue cooking for about 30 minutes, or until the broccoli is heated through and tender.
  8. Stir once more and serve the beef and broccoli warm with some of the sauce spooned over the top.

Notes

Sweetener: The optional sweetener balances the salty soy sauce and adds a more traditional sweet-and-savory flavor. Use honey or a zero-sugar brown sweetener.
Thicker sauce: If the sauce is thinner than desired, whisk cornstarch with an equal amount of cold water before stirring it into the hot slow cooker. Never add dry cornstarch directly to the sauce because it may clump.
Broccoli: Add the frozen broccoli during the final 30 minutes so it does not become overly soft.
Soy sauce: The recipe uses a full cup of soy sauce. Low-sodium soy sauce may be used for a less salty result.
Serving yield: The original recipe did not specify a serving yield. Six servings is an estimate based on 2 pounds of beef.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.