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Easy Crockpot Beef and Broccoli with Rice: Best 20-Minute Prep

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This Easy Crockpot Beef and Broccoli with Rice is a set-it-and-forget-it weeknight hero. With just 20 minutes of prep, you can come home to tender, fall-apart beef and crisp-tender broccoli in a rich, glossy sauce that tastes just like takeout.

Ingredients

Scale
  • 1.5 lbs chuck roast or stew meat (cut into bite-sized pieces)
  • 3 cups fresh broccoli florets (about 1 large head)
  • 1 medium yellow onion (sliced thin)
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • ½ cup low-sodium soy sauce
  • ⅓ cup brown sugar (packed)
  • ½ cup low-sodium beef broth
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch (mixed with 2 tablespoons cold water to make a slurry)
  • ½ teaspoon red pepper flakes (optional)
  • 2 cups cooked white rice (for serving)
  • Sesame seeds and sliced green onions (for garnish)

Instructions

  1. Prep the beef (5 minutes): Cut your chuck roast into bite-sized pieces, about 1 to 1.5 inches. Pat the pieces dry with paper towels.
  2. Optional but recommended: Sear the beef (5 minutes): Heat a tablespoon of oil in a skillet over medium-high heat. Working in batches, sear the beef pieces for about 2 minutes per side until browned.
  3. Make the sauce (3 minutes): In a small bowl or measuring cup, whisk together the soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using.
  4. Layer in the crockpot (2 minutes): Place the sliced onion in the bottom of your slow cooker. Add the seared (or raw) beef on top. Pour the sauce over everything, making sure all the beef pieces are coated.
  5. Cook low and slow (6-8 hours on low, or 3-4 hours on high): Put the lid on and let it cook. At the 6-hour mark, the beef should be fork-tender.
  6. Add the broccoli (30 minutes before serving): About 30 minutes before you want to eat, add the broccoli florets to the crockpot. Stir them gently into the sauce. Put the lid back on and let them steam for 20-30 minutes until bright green and crisp-tender.
  7. Thicken the sauce (2 minutes): In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Remove the lid from the crockpot and switch it to high. Pour the slurry into the sauce, stirring gently. Let it cook for 5-10 minutes with the lid off until the sauce thickens.
  8. Cook the rice (20 minutes): While the sauce is thickening, cook your rice according to package directions.
  9. Serve and garnish (2 minutes): Spoon rice into bowls. Top with the beef and broccoli, making sure to get plenty of sauce. Garnish with sesame seeds and sliced green onions.

Notes

Add the broccoli at the very end to avoid mushy texture. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. The sauce can be thickened with a cornstarch slurry at the end for a restaurant-quality consistency.

Nutrition

Keywords: crockpot beef and broccoli, slow cooker beef and broccoli, easy beef and broccoli, beef and broccoli with rice, weeknight dinner, set it and forget it

Find it online: https://lolaspoon.com/easy-crockpot-beef-and-broccoli-with-rice-best-20-minute-prep/