1-First: thinly slice 1 ½ pounds of boneless beef chuck roast into ¼-inch strips for tenderness. Mince 3 teaspoons of garlic and have your other ingredients ready, like the frozen broccoli florets. In a bowl, whisk together 1 cup low-sodium beef broth, ½ cup low-sodium soy sauce, ⅓ cup dark brown sugar, 1 tablespoon sesame oil, and the minced garlic to make the sauce that brings everything together.

2-Next: place the beef strips in a 4 to 7-quart slow cooker and pour the sauce over them, stirring to coat evenly. Set it to cook on low for 2.5 to 3.5 hours, letting the flavors meld and the beef get nice and tender. About one hour before it’s done, mix 2 tablespoons of cornstarch with ¼ cup of the sauce from the cooker and stir it back in to thicken things up.

3-Then: add the 1 (12-ounce) bag of frozen broccoli florets during the last 30 minutes, stirring to combine and cover again for even cooking. For softer broccoli, partially thaw it first or add it a bit earlier. Once everything is ready, serve it over white rice and garnish with green onions and sesame seeds if you like. This step-by-step approach, including simple dessert ideas for a full meal, makes slow cooker broccoli beef a reliable favorite.