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One dish Crock-pot meals are my go to on busy weekdays and this

Beef and Broccoli Crock-Pot Meal is quickly becoming a family favorite, especially with my daughter. 
Serve over rice or noodles. 

 
Print

Crock-Pot Beef and Broccoli

Makes 6 servings

Ingredients

  • 2 lb. boneless chuck roast or flank steak sliced into thin strips
  • 2 cups beef broth
  • 1/2 16 oz bottle Hoisin Garlic or Teriyaki sauce {I like Soy Vay brand}
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 1 large head of broccoli cut into florets
  • noodles cooked
  • white or brown rice cooked

Instructions

  • Add sliced beef to the Crock-pot.
  • Top with beef broth then add sauce poured on top of beef.
  • Cover, cook for 6 hours on low.
  • After 6 hours add broccoli florets then in a small bowl whisk together cornstarch and water to create a slurry and pour into the Crock-pot, stirring into the liquid.
  • Cook on low for an additional 30 minutes.
  • Serve hot over rice or noodles and enjoy!

 
I like to use flank steak but chuck roast also works, although I don’t think it gets as fork tender as the flank steak. 
Slice into thin strips and place in Crock-Pot. 

Cover with beef broth and pour on teriyaki sauce to cover the meat.

Stir to coat.

Cover and cook on low for 6 hours.

In a small cup or bowl whisk together cornstarch and water to create a slurry. Pour into Crock-pot, stirring into the liquid.

Chop up the broccoli into florets.

Add the broccoli and cover and cook for an additional 30 minutes.

When done, the broccoli and beef sound be fork tender and the sauce will be thickened.

I like to serve the Beef and Broccoli on top of Jasmine rice or stir-fry noodles.

Dinner’s served!
Nothing like a fix it and forget it Crock-pot meal on a busy day.

 

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