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Dump-And-Go Crockpot Beef & Broccoli – Easy Weeknight Comfort

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef (flank steak, sirloin, or chuck roast), sliced thin against the grain
  • 4 cups broccoli florets (fresh preferred; frozen works too)
  • 1 cup low-sodium beef broth
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup brown sugar (light or dark)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 tablespoons sesame oil (toasted preferred)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Cooked rice or noodles, for serving
  • Sesame seeds and sliced green onions, for garnish (optional)

Method
 

  1. Slice the beef. Cut the beef into thin strips against the grain. This helps it stay tender after slow cooking. If using chuck roast, trim excess fat.
  2. Make the sauce. In a bowl, whisk together beef broth, soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes if using.
  3. Dump and go. Add the beef to the crockpot. Pour the sauce over the top and stir to coat. Cover with the lid.
  4. Cook low and slow. Cook on Low for 4–5 hours or High for 2–3 hours, until the beef is tender but not shredding apart.
  5. Thicken the sauce. In a small bowl, mix cornstarch with water to make a slurry. Stir it into the crockpot. Cook for 10–15 minutes on High to thicken.
  6. Add broccoli. Stir in the broccoli florets. Cook for another 15–20 minutes until the broccoli is crisp-tender. If using frozen broccoli, add it straight from the freezer and cook a bit longer.
  7. Taste and adjust. Check seasoning. Add a splash of soy sauce for salt, more brown sugar for sweetness, or a dash of red pepper flakes for heat.
  8. Serve. Spoon over warm rice or noodles. Garnish with sesame seeds and green onions if you like.