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Crockpot Beef and Broccoli


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Rate this recipe 4.5/5 (20 Votes)


  • 1 pound boneless beef top round steak — trimmed of fat, cut into cubes
  • 8 oz sliced mushrooms
  • 1 lb broccoli, cut into florets
  • 1 large onion, cut into thin wedges
  • 1 cup uncooked brown rice
  • 2 cups fat free beef broth
  • 1/4 cup reduced sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
  • 2 tbsp Red Roasted Chili Paste (like the kind from Thai Kitchen)
  • 2 tsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water


Servings 6


Step 1

In 3 1/2 to 4-quart slow cooker, combine oil, beef, mushrooms, onion, broth, garlic, chili paste, soy sauce, pepper, and ginger; mix well.

Cover; cook on low setting for 6-8 hours.

About 35 minutes before serving, cook rice in water as directed on package.

Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well.

Add broccoli into beef mixture, then stir in the cornstarch.

Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

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