Crock Pot Beef Teriyaki with Broccoli
Transform your weeknight dinners with this irresistibly flavorful Crock Pot Beef Teriyaki with Broccoli! Tender, bite-sized pieces of beef chuck roast are slow-cooked to perfection in a rich, homemade teriyaki sauce made from low-sodium soy sauce, honey, brown sugar, and a touch of fresh ginger for that authentic Asian-inspired essence. This easy, hands-off dish gets its final touch with perfectly steamed broccoli florets, creating a wholesome, protein-packed meal that’s both savory and satisfying. Ready in just 15 minutes of prep and infused with bold, mouthwatering flavors as it simmers over 6 hours, this dish is a perfect make-ahead family dinner or meal prep option. Serve over fluffy steamed rice or noodles, and don’t forget to sprinkle on sesame seeds and green onions for an extra pop of texture and freshness! Whether you're after a cozy comfort meal or a healthier takeout alternative, this Crock Pot Beef Teriyaki with Broccoli has you covered.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 0.5 cups low-sodium soy sauce
- 0.25 cups brown sugar
- 0.25 cups honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoons crushed red pepper flakes
- 2 tablespoons cornstarch
- 3 tablespoons water
- 3 cups broccoli florets
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 tablespoons sliced green onions (optional, for garnish)
Instructions
Trim excess fat from the beef chuck roast and cut it into bite-sized pieces.
In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes to create the teriyaki sauce.
Place the beef pieces into the crock pot. Pour the teriyaki sauce over the beef, ensuring all pieces are evenly coated.
Set the crock pot to low and cook for 5-6 hours or until the beef is tender.
In the last 30 minutes of cooking, prepare the cornstarch slurry by mixing the cornstarch and water in a small bowl until smooth.
Stir the cornstarch slurry into the crock pot to thicken the sauce. Cook for an additional 20-30 minutes on low.
Meanwhile, steam the broccoli florets until they are bright green and tender-crisp. Set aside.
Once the sauce has thickened, stir in the steamed broccoli and toss gently to coat.
Serve the beef teriyaki with broccoli over steamed rice or noodles if desired.
Garnish with sesame seeds and sliced green onions before serving.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 10.5 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
