Beef and broccoli is a classic Americanized Chinese. AND this crock pot beef and broccoli recipe takes it one step farther... Cause this way, you can have classic Chinese deliciousness any time you want! Right out of the crockpot :)
In This Article (click headings to jump)
1 This Crock Pot Beef and Broccoli Recipe is a Freezer Meal Too!
2
3 Video for SCK's Crock Pot Beef and Broccoli Recipe...
5 Recipe
6 Crock Pot Beef and Broccoli Recipe
7 Ingredients1x2x3x
8 Instructions
9 Freezer Meal Directions:
This Crock Pot Beef and Broccoli Recipe is a Freezer Meal Too!
Yep! This is another crockpot freezer meal. It does NOT have to be one. But it CAN. That's the beauty of most freezer meals...they can be tossed in a bag or two and frozen for later, or they can be tossed right in the crock pot for a delicious dinner! Either one. This one's no exception...
For this freezer meal you just toss all the ingredients in a large zip lock bag EXCEPT the broccoli and cornstarch. That you dump in a smaller bag and add a bit before serving.
Now that I've said that I'll modify it a bit...you can toss it all in one bag but your broccoli will most likely cook apart. If you don't mind that happening, then toss it all in one bag.
But if you want it to say a bit crisps and look like and taste like the Chinese you are used to eating...just place the broccoli in a smaller bag and stick it inside the big bag.
This is what it looks like when it comes out. It's a little messy, but not bad at all.
Just rinse it off, put it in the refrigerator until a bit before supper and it'll be fine. And this way there's no chance of losing it in the freezer...which is always a good thing
Video for SCK's Crock Pot Beef and Broccoli Recipe...
Printable & Pinnable for Slow Cooker Beef & Broccoli
Here's the printable and pinnable versions for the recipe. I forgot to write down how many servings...I am guessing 6 to 8. Sorry about that!
Recipe
Crock Pot Beef and Broccoli Recipe
SlowCookerKitchen.com
Print Recipe Pin Recipe
Prep Time 5 minutesmins
Cook Time 8 hourshrs
Total Time 8 hourshrs10 minutesmins
Servings 6to 8 servings
Ingredients
1½poundsbeef roast or steak cut into stripssteak will be more tender
1 to 2cupsfresh mushroomssliced
1med onionsliced or cut into rings
½ to ¾cupbeef brothdepending on how much sauce you want
Combine beef, mushrooms, onion, broth and sauces in crock pot
Cover and cook on low for 6 to 8 hours
About 45 minutes before serving dissolve the cornstarch in the cold water
Add water/cornstarch mixture and broccoli to crock pot
Cover and cook for the remaining 45 minutes
Freezer Meal Directions:
Place everything except the cornstarch and broccoli in a large zip lock freezer bag
Place the broccoli in a separate, smaller bag and place it inside the larger bag
You CAN put the cornstarch in its own freezer bag and put it in the larger bag, it won't hurt it. You can also leave it on the shelf and not. Your choice
Close, label and freezer bag for up to 6 weeks
Follow directions above when ready to cook...you only need to defrost the meat enough to get it out of the bag, it does not have to be completely thawed
Wasn't a huge fan of this one. Seemed to be lacking in the flavor department, I think some garlic would've helped a lot. One family member wouldn't even try it because it had too much sauce and they said it looked like beef and broccoli stew. However, that's my own fault for going with the 3/4 cup of beef broth instead of the half.
Reply
gwensays
Hi Toni, I am sorry you didn't appreciate the flavor. Garlic is ALWAYS a wonderful option. Also, I've noticed as of late that some soy sauces aren't a flavorful as others. I thought it was my taste buds honestly. Maybe it wasn't? Maybe that was part of the issue as well. I honestly don't know, it's a guess. Psstt...Garlic powder and/or onion powder would punch it up a bit maybe. As would oyster sauce. Just ideas if you decide to try it again in the future.
Because your slow cooker will have a tightly sealed lid, the liquid won't evaporate so if you're adapting a standard recipe, it's best to reduce the liquid by roughly a third. It should just cover the meat and vegetables.
In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce, salt, and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2 1/2 to 3 hours.
Yes, you most certainly can cook raw meat in the slow cooker! You put it in “cold”, with whatever liquid your recipe calls for, turn it on either “low” or “high” depending on your recipe (I usually start it on “high” for a couple hours, then turn it to “low”), and in 6–7–8 hours, it's now COOKED meat!
Slow cooker recipes have (obviously) long cook times, and it's the meat—not the carrots—that benefit from it. By placing the protein at the bottom (closest to the heating element), and vegetables at the top, you can keep your plant parts a little more toothsome, while ensuring your meat is fall-apart tender.
Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).
"Raw meat is a slow-cooker staple, but you may need to add it to the pot before adding other ingredients like green vegetables," she shared. "Browning meat in a skillet before adding it to the slow cooker has been a game-changer for my slow-cooker meals.
Insufficient Liquid: If there wasn't enough liquid in the crockpot, it could have caused uneven cooking. Potatoes need to be fully submerged in liquid to cook evenly. Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes.
Flank steak is the classic choice for beef and broccoli. It's marbled with fat, full of beefy flavor, and easy to cut into super-thin, tender slices. But flank isn't the only option. Skirt steak will give you a very similar result, and if you're watching your wallet, sirloin is another great choice.
Beef flank steak is the best cut for quick stir fry dishes like beef and broccoli. It's cheap but still flavorful, and you can easily tenderize it with a little bit of baking soda.
Tender vegetables such as zucchini and beans can be added to your dish in last ¾ - 1 hour of cooking when cooking on High, or 2 hours if cooking on Low. Hard, starchy vegetables like potato and carrots are best added around 3 hours before the meal is done if cooking on High, and 4 hours on Low.
It also makes the meat far more flavorful. Moreover, the slow-and-low method ensures you get that fall-off-the-bone tender meat. The same results just aren't achieved when cooking meat on high heat for a shorter period of time.
Because pressure cookers utilise steam to cook food very quickly, they are the perfect choice for cooking meals such as beef brisket that can take a much longer time than slow cookers, yet provide almost identical results.
The best vegetables for a slow cooker are sturdier veggies like celery, carrots, tomatoes, onions, peppers and green beans, like we used in this recipe.
Lean, tender (and usually more expensive cuts) will actually become dry and tough if you cook them in a slow cooker! Choose cuts of meat that are considered “tough” cuts. These include shoulders, shanks, chuck and cheeks. The tough connective tissue and fat actually becomes tender and tasty when it's slow cooked.
Tender vegetables such as zucchini and beans can be added to your dish in last ¾ - 1 hour of cooking when cooking on High, or 2 hours if cooking on Low. Hard, starchy vegetables like potato and carrots are best added around 3 hours before the meal is done if cooking on High, and 4 hours on Low.
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