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Take-Out, Fake-Out: Beef & Broccoli {Crockpot}

Set and forget this easy Take-Out, Fake-Out: Beef & Broccoli {Crockpot}!

Set and forget this easy Take-Out, Fake-Out: Beef & Broccoli {Crockpot}!


Time to break out the crockpots :) one of the best parts of the cooler weather is being able to breakout the crockpot to make delicious soups, stews, and cozy dinner meals such as this one!

You all know my obsession with chicken & broccoli, well I’m also obsessed with beef and broccoli so this slow cooker version is right up my alley. I love setting up a meal and just forgetting about it. You have the freedom to do whatever you want while a delicious meal is cooking away. Let me tell you – your whole house will smell AMAZING and the flavors in the sauce are to die for. I probably could’ve dunked all my rice in it, but I needed sauce for the next day as these make great leftovers :)


I can’t wait for all the slow-cooker recipes coming this fall/winter. The only thing that irked me in the past about them was the fact that I had to make them on the weekends cause I have this fear of having the slow cooker on while I was at work. I always worried it’d burn down my house. I found a solution. An electric on/off timer. I bought this and I can now set the time of when I want the slow cooker to start and when to stop. I’ll likely set it only to start because I’ll time it so when I get home, it’ll be done so I can just unplug it :) It’s a great investment and I can’t wait to cook more in my slow cooker! Fear of my house burning down should subside.

Okay, let’s have some fun! I know it’s random but I thought I’d throw this in here. Seven things that you most likely didn’t know about me:

  1. I have perfectly straight teeth and I had no braces.
  2. I have no arm hair. No joke. If we ever cross paths, I can show you.
  3. I did ballet and jazz for 8 years.
  4. I have a fascination with aviation (even though I have anxiety with flying) and I’ve always dreamed of becoming an air traffic controller.
  5. I’ve never gotten any tickets, although I probably just jinxed myself and will get one on the drive home today.
  6. I can type 104 words a minute. You can take the test here.
  7. I’m triple jointed.

Tell me something I might not know about you! :)


Yields 4

Take-Out, Fake-Out: Beef & Broccoli {Crockpot}

10 minPrep Time

6 hr, 30 Cook Time

6 hr, 40 Total Time

Save Recipe

Ingredients

  • 1 lb. boneless, beef chuck roast, sliced into thin strips
  • 1 cup beef consumme or beef broth
  • 1/2 cup low sodium soy sauce
  • 1/3 cup dark brown sugar
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 2 tbsp. cornstarch
  • 4 tbsp. sauce (from the crockpot after dish is cooked)
  • Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
  • White rice, cooked

Instructions

  1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
  2. Gently place your slices of beef in the liquid and toss to coat.
  3. Turn crockpot on low and cook for 6 hours.
  4. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
  5. Toss in your broccoli florets then serve hot over white rice.
Cuisine: Chinese | Recipe Type: Main Entree, Slow Cooker

Notes

Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people "shredded" beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

If you are using frozen broccoli florets, you do NOT need to defrost them prior to putting them in the crockpot. You add them in at the same time as you add the cornstarch slurry. As stated in the instructions, after you add the cornstarch slurry, you cook for 30 more minutes. This should be more than enough time to cook and defrost your broccoli florets.

If you're using fresh broccoli, you do NOT need to steam them prior to putting them in the crockpot. You add them in at the same time as you add the cornstarch slurry. Since you cook an additional 30 minutes, this will ensure that your fresh broccoli will be cooked through.

Yes, you put the meat in the slow cooker raw, in sliced pieces.

Source: adapted from BS Recipes

http://www.tablefortwoblog.com/take-out-fake-out-beef-broccoli-crockpot/

 

Posted on September 12, 2012

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  1. Jenn
    05/02/2016 at 6:44 pm

    I am wondering if I can substitute almond flour instead of the cornstarch and if Stevia in the raw can be used instead of brown sugar?

    • Julie
      05/02/2016 at 8:52 pm

      No, almond flour wouldn’t work and Stevia could work instead of the brown sugar but brown sugar really does give it a more rich flavor!

  2. 05/10/2016 at 10:05 pm

    Can chicken be used vs beef?

    • Julie
      05/11/2016 at 7:15 am

      Yes, definitely.

  3. jack
    05/10/2016 at 10:50 pm

    I wanna cook this but I need to triple the recipe. Would I need to triple every single ingredient? I love garlic but 9 cloves seems a bit much.

    • Julie
      05/11/2016 at 7:16 am

      I would definitely triple every ingredient, but if 9 cloves is a lot for you, feel free to reduce and use as much as you prefer!

      • Linda
        05/17/2016 at 8:12 pm

        I double this all the time – and I do double every ingredient. That way the proportions are still the same.

  4. Matt
    05/16/2016 at 10:39 am

    I am wondering if you put any liquid in the crockpot initially to cook the meat or do you wait to put in the slurry in the last 30 minutes? Seems like you would want to cook the meat in the liquid then thicken it up in the final 30?

    • Julie
      05/17/2016 at 4:34 pm

      Hi, I don’t put any additional liquid into the crockpot initially other than the liquids that the recipe calls for. Yes, definitely add the slurry the last 30 minutes because like you said, you want to thicken the liquid in the final 30. :) hope that helps!

    • Linda
      05/17/2016 at 8:14 pm

      You put all of the liquid in at the beginning, then whisk it together and add the meat. You take a little out at the end to make the slurry.

  5. Linda Gallagher
    05/18/2016 at 6:12 am

    can you substitute pork?

    • Julie
      05/18/2016 at 11:38 am

      Sure! I can’t see why that wouldn’t work out.

  6. Karla
    05/19/2016 at 7:45 pm

    Got this cooking now in hour 4. I’m wondering if ok to use with fresh broccoli instead of frozen one.

    • Karla
      05/19/2016 at 7:46 pm

      Never mind found the additional notes at the bottom!

  7. Bridget
    05/20/2016 at 5:56 pm

    This may be a silly question but I am new to the crockpot and cooking world.
    What size crockpot was this recipe intended for?

    • Julie
      05/21/2016 at 11:21 am

      I have a 6 quart slow cooker. It can be for a 4 quart too :)

  8. Emma
    05/23/2016 at 12:25 pm

    damn it, i tried to make it today but the beef came out SUPER dry! I’m crying right know. What did i do wrong?

    • Julie
      05/23/2016 at 12:42 pm

      What cut of beef did you get? How long did you cook it for? Did you substitute anything? Lots of questions but it helps me help you! Thanks

  9. SunnyK
    05/24/2016 at 6:52 pm

    Add it to the rotation! Thanks for recipe. I made a couple changes but basically the same- I used beef stew meat, cuz that’s what I had. I saw comments about how it didn’t work with that cut, so I dredged the meat in a mix of flour and baking soda & it was very tender. I also added mushrooms and I roasted my fresh broccoli and just mixed it in before serving. 👍

  10. JT
    05/28/2016 at 11:16 am

    Julie –

    Last night I asked my guy which of the dinners I make were his favorite.

    His answer:
    * Mark Bittman’s soft shell crabs (with wine, shallots and capers)
    * Serious Eats broiled salmon with miso…AND
    * YOUR beef and broccoli.. He talks about this dish a lot.
    Thank you!
    Will make holy yum chicken…soon!

    • Julie
      05/28/2016 at 7:26 pm

      This makes me smile from ear to ear!! Thank you so much for letting me know! I hope you enjoy the holy yum chicken!

  11. Ann
    05/31/2016 at 4:23 pm

    4 hours on high or low setting?

    • Julie
      06/01/2016 at 6:50 pm

      The recipe says 6 hours on low. So if you were going to cook it for 4 hours only (I’m assuming that’s what you’re asking?), then I would do high! :) hope that helps!

  12. Virginia
    06/04/2016 at 4:05 am

    I haven’t tried this recipe yet. It does look delicious and will make the weekly plan soon. I try to watch my sodium intake and rarely use Soy Sauce anymore. This link to recipe is a very good substitute http://chinesefood.about.com/od/sauces/r/soy_sauce_sub.htm

  13. Vince
    06/08/2016 at 3:50 pm

    Made this recipe x3 with out standing comments. Thank you

  14. Vicki Lynn
    06/28/2016 at 5:12 pm

    Do you cut the chuck roast against the grain or does it matter.

    • Julie
      06/29/2016 at 9:27 am

      Cut against the grain :)

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