Slow Cooker Beef and Broccoli

Slow cooker beef and broccoli is a delicious and effortless meal that’s perfect for busy weeknights or feeding a crowd. The beauty of this dish lies in its simplicity and adaptability – you can easily customize it to your taste preferences and dietary needs. Here are two delicious variations to get you started:

Classic Comfort:

• Ingredients:

  • 2-3 pounds boneless beef chuck roast, trimmed and cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (10-ounce) can beef broth
  • 1/2 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 head broccoli, cut into florets (added in the last 30 minutes of cooking)

• Instructions:

  1. Heat olive oil in a skillet over medium heat. Sear the beef on all sides until browned.
  2. Transfer the beef to the slow cooker. Add the onion, carrots, celery, and garlic.
  3. In a bowl, whisk together the diced tomatoes, beef broth, brown sugar, soy sauce, Worcestershire sauce, thyme, salt, and pepper. Pour the sauce over the beef and vegetables in the slow cooker.
  4. Cook on low for 6-8 hours, or until the beef is tender and falling apart.
  5. About 30 minutes before serving, add the broccoli florets to the slow cooker.
  6. Serve over rice or noodles, with your favorite side dishes.

Asian-Inspired:

• Ingredients:

  • 1 pound flank steak, thinly sliced
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas
  • 1 (15-ounce) can pineapple chunks, drained (reserve the juice)
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh cilantro

• Instructions:

  1. In a bowl, toss the flank steak with cornstarch, soy sauce, rice vinegar, honey, sesame oil, ginger powder, and red pepper flakes (if using). Marinate for at least 30 minutes.
  2. Spread the marinated steak in a single layer in the slow cooker. Top with the broccoli florets, red bell pepper, and sugar snap peas.
  3. In a bowl, whisk together the reserved pineapple juice, chicken broth, and cornstarch. Pour the sauce over the vegetables and steak in the slow cooker.
  4. Cook on high for 3-4 hours, or until the steak is cooked through and the vegetables are tender.
  5. Stir in the drained pineapple chunks and chopped cilantro before serving.
  6. Serve over rice or noodles, with your favorite stir-fry sauce.

These are just two starting points for your slow cooker beef and broccoli adventure. Feel free to experiment with different flavors, vegetables, and proteins to create your own unique and delicious masterpiece!

Tips:

• For thicker sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons water in a small bowl. Stir it into the slow cooker during the last 30 minutes of cooking.
• Serve leftover beef and broccoli over lettuce wraps for a low-carb option.
• You can also use ground beef or chicken in this recipe, adjusting the cooking time as needed.
• Don’t forget to enjoy the versatility of slow cookers! With a little planning, you can have a hot and delicious meal waiting for you at the end of a long day.

So go forth, unleash your inner slow cooker chef, and whip up a batch of beef and broccoli that will tantalize your taste buds and nourish your soul!