Crock Pot Ground Beef and Broccoli (Easy Dump Recipe)
This crock pot ground beef and broccoli recipe is a must try. It takes a long process to cook, but it sure is easy to prepare!
Equipment
6-quart slow cooker (crock pot)
Medium mixing bowl
Whisk
Small bowl for cornstarch slurry
Wooden spoon or silicone spatula
Ingredients
1 ½ pounds ground beef (minced beef) - lean ; 680g, minced beef
1 ½ cups beef stock (beef broth or beef bouillon) - 360ml, beef broth
¼ cup soy sauce - 60ml- ⅓ cup light brown sugar - 65g, packed
1 tablespoon sesame oil - 15ml
3 cloves garlic - minced
2 tablespoons cornstarch - 16g- 12 oz broccoli florets - 340g, about 4 cups, fresh or frozen
- 4 cups cooked brown rice - for serving, optional — about 1 1/2 cups / 285g uncooked
Instructions
- Crumble the lean ground beef into the bottom of a 6-quart slow cooker, breaking it into small pieces.1 1/2 pounds ground beef (minced beef)
- In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and minced garlic until the sugar dissolves. Pour the sauce evenly over the ground beef.1 1/2 cups beef stock (beef broth or beef bouillon), 1/4 cup soy sauce, 1/3 cup light brown sugar, 1 tablespoon sesame oil, 3 cloves garlic
- Cover and cook on LOW for 6 to 8 hours, until the beef is fully cooked and tender.
- In a small bowl, mix the cornstarch with 2 tablespoons of the hot cooking liquid from the crock pot. Stir until smooth (no lumps), then pour the slurry back into the crock pot and stir to combine.2 tablespoons cornstarch
- Add the broccoli florets to the crock pot and stir gently to coat them in the sauce.12 oz broccoli florets
- Cover and cook on HIGH for 30 minutes, until the broccoli is tender-crisp and the sauce has thickened.
- Serve hot over cooked brown rice, if desired. Garnish with sesame seeds or sliced green onions for extra flavour.4 cups cooked brown rice
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The sauce thickens when cold — add a splash of water or beef broth when reheating.
Freezing: Portion into freezer-safe containers without rice and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Whisk the sauce ingredients together the night before and refrigerate. In the morning, dump the beef and sauce into the crock pot and start cooking.
Substitution: Swap soy sauce for tamari or coconut aminos if you need a gluten-free version. Honey works in place of brown sugar at the same quantity.
Pro Tip: When making the cornstarch slurry, always temper it first — mix the cornstarch with 2 tablespoons of the hot cooking liquid in a small bowl until smooth before adding it back to the pot. This prevents lumps and ensures even thickening.
Nutrition
Serving: 1servingCalories: 753kcalCarbohydrates: 76gProtein: 42gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 116mgSodium: 1136mgPotassium: 1155mgFiber: 6gSugar: 20gVitamin A: 530IUVitamin C: 77mgCalcium: 114mgIron: 6mg
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