I love Chinese/Asian inspired food. Beef with broccoli is a great way to use that head of broccoli that has been forgotten in the back of the refrigerator. This recipe is really easy and is has no added sugar. Being made in the Crock Pot makes it an easy set-it-and-forget-it recipe for busy people.
Crock Pot Beef with Broccoli Recipe
1 ½ pound beef chuck roast
1 cup beef broth
½ cup soy sauce
1 TBS olive oil
5 cloves of garlic – minced
¼ cup cornstarch
3 cups fresh broccoli (chopped into bite sized pieces)
Start by slicing the chuck roast into thin strips. Place them in your slow cooker.
In a mixing bowl, combine the beef broth, soy sauce, olive oil, and garlic.
Pour the mixed sauce over the meat in the slow cooker, and gently stir so that each slice of meat is coated.
Turn your slow cooker on the Low setting and it cook for 6 hours.
An hour before it is done, use a measuring cup to remove about a cup of the sauce. Add the cornstarch to the liquid you removed, and slowly stir it back into the slow cooker. (This thickens the sauce.)
About 40 minutes before the 6 hours is up, add your chopped broccoli – you don’t want to add it too soon because it will cook to mush, but you don’t want to add it too late or else it will still be raw and very crunchy. (Wait until the last 30 minutes if you are using frozen broccoli.)
Serve over rice.
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Serving with rice is optional. It is tasty without the rice, but rice does make the dish go further (serve more people/make more leftovers).
You could leave the cornstarch out – it will result in a runnier sauce, but it will be primal/keto/low carb if you eat it without rice or with a substitute like “cauliflower rice”.
A garlic press is one of my favorite kitchen gadgets.
Looking for a great Crock-Pot? You can’t beat the original slow cooker brand!