This slow cooker beef and broccoli recipe is an easy way to get the flavor of a beef stir fry at home. Using a slow cooker to cook a boneless chuck roast makes the meat melt-in-your-mouth tender. I love the ease of a slow cooker because you can walk away from it.
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In order to keep the broccoli fresh and crisp tender, I opt to steam the broccoli at the end of the cooking time on the stove top instead of adding it to the slow cooker. There is nothing worse than mushy broccoli! It only takes a few minutes to steam it. Use a 6-quart Crock Pot for this dish. I would have never thought you can achieve a delicious Asian-inspired stir-fry dish with the use of a slow cooker. But this recipe makes it possible.
Many slow cooker recipes start out with browning meat or veggies before putting them into the crock pot. Don’t skip this step. This is how a great deal of flavor and color is developed and it only takes a few minutes. I used a large non-stick frying pan to sear the meat.
The sauce in this recipe pairs beautifully with the beef and broccoli featuring the flavors of garlic, ginger, mustard and a hint of sweetness with brown sugar and orange. Keep things simple and serve it with your favorite steamed rice. We prefer a long grain brown rice. But you can also try cauliflower rice if you’re watching your carbs. I chose to add a little corn starch to the sauce to thicken it. This recipe can be gluten-free if you use Tamari Gluten Free Soy Sauce instead of regular soy sauce.
This slow cooker beef and broccoli recipe is adapted from an America’s Test Kitchen cookbook called Healthy Slow Cooker Revolution. This is a great cookbook with over 200 slow cooker recipes. I changed a few of the ingredients and cooking methods in this recipe to suit my needs and tastes. I like to simplify recipes to use more common fridge or pantry staples where-ever possible so you are more likely to have what you need already on hand.
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Slow cooker beef and broccoli
This slow cooker beef and broccoli recipe is an easy way to get the flavor of a beef stir fry at home. Using a slow cooker to cook a boneless chuck roast makes the meat melt-in-your-mouth tender.
- 1 tsp neutral cooking oil (ie) canola oil, sunflower oil)
- 4 scallions, sliced thin (reserve about 2 tbsps for garnish)
- 2 tbsp fresh ginger, minced
- 4 small cloves of fresh garlic, minced
- 2 tsp toasted sesame oil
- 1/4 tsp red chili pepper flakes (optional)
- 1/2 tsp Dijon mustard
- 1/2 cup chicken broth or beef broth
- 2 tbsp low-sodium Tamari or Soy Sauce
- 2 tbsp brown sugar
- 1 1/2 tbsp corn starch
- 2 lbs boneless beef chuck roast (trim of fat and cut into 1 1/2 inch square pieces)
- 1 1/2 lbs broccoli florets (cut into 1 inch pieces)
- 1/4 cup orange juice
Heat the neutral cooking oil in a non-stick pan or skillet over medium-high heat. Add the scallions, ginger, garlic, red pepper flakes, Dijon mustard and 1 tsp of sesame oil. Cook for about 1 minute or until it is fragrant then transfer the mixture to the slow cooker.
Set the slow cooker to low for 7 – 8 hours or high for 4 – 5 hours. Stir in the broth, brown sugar and 1 tablespoon of the Tamari or soy sauce. Use about 2 tablespoons of this warm cooking broth to dissolve the corn starch in a separate bowl. Stir the corn starch slurry until any lumps dissolve. Return this liquid back into the slow cooker and combine.
Heat a non-stick pan or skillet to medium-high heat. Sear the beef pieces until they are nicely browned on all sides. This should take just a few minutes. Do this in batches if necessary. Stir in the browned beef to the slow cooker along with any browned bits. Cover and begin cooking time.
At the end of the cooking time and just before steaming the broccoli, add the orange juice, remaining 1 tsp of sesame oil and remaining 1 tablespoon of Tamari or soy sauce. to the slow cooker. It will heat through as you cook the broccoli.
Bring 1/4 cup of water in a pot fitted with a steam basket containing the fresh broccoli to boil. Steam for about 5 – 7 minutes or until crisp tender. Drain the broccoli and stir it into the beef. Serve the beef and broccoli immediately with cooked rice. Add reserved sliced scallions for garnish if desired.