Veggie-Packed Slow Cooker Asian Beef and Broccoli
Prep time
Cook time
Total time
Cuisine: Asian
Serves: 6 servings
  • 2-3 lb boneless beef chuck roast, (4-5 lbs if it's bone-in)
  • 1 cup beef broth
  • ⅓ cup brown sugar
  • ¼ cup reduced-sodium soy sauce
  • 2 Tbsp. cornstarch
  • 1 Tbsp. sesame oil
  • 1 Tbsp. rice vinegar
  • 1 tsp. fish sauce
  • ⅛ tsp cayenne pepper, (more if you like it hot!)
  • 4 cloves garlic, peeled
  • 5 cups chopped vegetables like broccoli, trimmed green beans, sliced red bell pepper, baby carrots, onions etc. Use whatever you like, or whatever you have on hand!
  • Salt & pepper
  • Freshly squeezed lime juice, for serving
  • Optional garnishes: sliced green onions, fresh cilantro, lime wedges, or sesame seeds
  • Optional rice or noodles for serving, (I use minute microwave basmati rice!)
  1. Place your chuck roast in the bottom of a slow cooker or into a gallon-sized bag if prepping this early. Pro tip: stab the beef with a long knife all over to let the flavor soak into the meat even more when cooking!
  2. Make the sauce: combine beef broth, brown sugar, soy sauce, cornstarch, sesame oil, rice vinegar, fish sauce, and cayenne. Pour over the beef.
  3. Add the garlic cloves, cover the slow cooker and cook on low for 8 hours, (or on high for 4).
  4. When the time is up, shred the beef with two forks and add all the chopped veggies to the slow cooker on top of the beef to steam. Cover again and cook on high for 30 minutes.
  5. Serve the beef and veggies over white rice, noodles, or as is for a low-carb dinner.
  6. To finish, squeeze a fresh lime over the beef for brightness, and top with scallions, cilantro, or sesame seeds if you want.
Recipe by Ally's Cooking at