Slow Cooker Teriyaki Beef and Broccoli

Tender, flavorful beef and crisp broccoli in a rich homemade teriyaki sauce—effortlessly made in the slow cooker!

Cook Time: 6–8 hours
Total Time: 6 hours 15 minutes
Servings: 6
Calories: Approx. 591 per serving

Ingredients

Prepare the Sauce:
In a medium mixing bowl, whisk together the beef broth, soy sauce, brown sugar, ground ginger, and red pepper flakes until fully combined. Set aside.
Load the Slow Cooker:
Slice the chuck roast into thin, bite-sized strips and place them in the bottom of your slow cooker. Pour the prepared sauce over the beef, add the minced garlic, and stir to coat evenly.
Cook the Beef:
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender.
Thicken the Sauce:
About 30 minutes before serving, create a slurry by whisking the cornstarch with ½ cup of the hot cooking liquid or cold water until smooth. Stir it into the slow cooker. If cooking on low, switch to high and let it simmer uncovered for about 30 minutes, or until the sauce thickens.
Add the Broccoli:
Stir in the fresh broccoli florets and cook for another 20–30 minutes, or until the broccoli reaches your desired tenderness.
Serve and Enjoy:
Spoon the teriyaki beef and broccoli over steamed white rice, mashed potatoes, or noodles for a comforting and satisfying meal.

Alternative Cuts: Flank steak, skirt steak, top sirloin, or hanger steak can also be used in place of chuck roast.
Broccoli Texture: For firmer broccoli, stick to the final 30-minute addition. For softer broccoli, you can add it 45–60 minutes before serving, but avoid adding it at the beginning to prevent mushy results.
Meal Prep Friendly: This dish stores well in the fridge for up to 4 days and also freezes beautifully for easy weeknight dinners.