Slow Cooker Beef and Broccoli

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Sweet Pea Living | Slow Cooker Beef and Broccoli | Paleo | Whole30 | Low Carb

Imagine you just got home after an exhausting day at work. You throw down your keys, coat, and bag with a sigh. Suddenly, your senses kick in and you smell a sweet, tangy aroma coming from your slow cooker. Thankfully, dinner has been cooking for you all day! Doesn’t that sound nice? This meal’s rich, savory, and pungent Korean flavors are the perfect cure for a tired soul and will give you the break you need. Treat yourself this week!

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In order to make this dinner, I prepped the beef chuck roast in my slow cooker the night before. After cooking for 7-8 hours the next day, I quickly threw in some arrowroot powder (to help thicken the sauce) and frozen broccoli. Lastly, I whipped up the carrot noodles. They only take a few minutes to prep and cook, so the broccoli was perfectly cooked by the time I finished!

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Now, the jury is still out on who came up with the idea for these carrot noodles. My husband claims that they were his creation, but I’m pretty sure that I was the brains behind these beautiful ribbons… Regardless of whose idea it was, we both love them. Their flavor and texture was the perfect addition to this meal and I am sure that you will agree with both of us!

Sweet Pea Living | Slow Cooker Beef and Broccoli | Paleo | Whole30 | Low Carb

Alright, no more excuses. You can easily make this dinner and enjoy a healthy, low-carb meal this week! I promise that it won’t disappoint. Let me know what you think by taking a picture and tagging Sweet Pea living on Facebook and Instagram!

Slow Cooker Beef and Broccoli


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time6 hrsTotal Time6 hrs 5 mins

INGREDIENTS
 3 lbs boneless beef chuck roast, cut into 1-inch cubes
 1 ½ cups beef broth
 ½ cup liquid aminos
  cup coconut sugar
 2 tbsp garlic, minced
 1 tbsp sesame oil
 1 tbsp rice vinegar
 1 tbsp ginger, grated
 1 tbsp Sriracha (optional, to taste)
 1 tbsp chili paste (optional, we use Sambal Oelek)
 1 tbsp onion powder
 2 tbsp arrowroot powder
 2 cups broccoli florets, frozen
 ½ tbsp ghee or butter
 4 large carrots
GARNISH
 sesame seeds
 green onion, chopped

INSTRUCTIONS
1

Add beef chuck roast cubes, beef broth, liquid aminos, coconut sugar, minced garlic, sesame oil, rice vinegar, Sriracha, chili paste, and onion powder to slow cooker. Mix well.

2

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

3

Before serving, add arrowroot powder and frozen broccoli to slow cooker and mix well. Cover.

4

Peel carrots. Then, set carrots on a cutting board and use a vegetable peeler to peel along the length of the carrot. Repeat the process, rotating the carrot as necessary, until it is too thin to peel.

5

In a non-stick skillet, heat butter and carrot ribbons over medium-high heat. Cook for 2-3 minutes, stirring often, until carrots are slightly softened.

6

Serve ribboned carrots with beef and broccoli mixture on top. Garnish with sesame seeds and/or green onion and enjoy!

Ingredients

INGREDIENTS
 3 lbs boneless beef chuck roast, cut into 1-inch cubes
 1 ½ cups beef broth
 ½ cup liquid aminos
  cup coconut sugar
 2 tbsp garlic, minced
 1 tbsp sesame oil
 1 tbsp rice vinegar
 1 tbsp ginger, grated
 1 tbsp Sriracha (optional, to taste)
 1 tbsp chili paste (optional, we use Sambal Oelek)
 1 tbsp onion powder
 2 tbsp arrowroot powder
 2 cups broccoli florets, frozen
 ½ tbsp ghee or butter
 4 large carrots
GARNISH
 sesame seeds
 green onion, chopped

Directions

INSTRUCTIONS
1

Add beef chuck roast cubes, beef broth, liquid aminos, coconut sugar, minced garlic, sesame oil, rice vinegar, Sriracha, chili paste, and onion powder to slow cooker. Mix well.

2

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

3

Before serving, add arrowroot powder and frozen broccoli to slow cooker and mix well. Cover.

4

Peel carrots. Then, set carrots on a cutting board and use a vegetable peeler to peel along the length of the carrot. Repeat the process, rotating the carrot as necessary, until it is too thin to peel.

5

In a non-stick skillet, heat butter and carrot ribbons over medium-high heat. Cook for 2-3 minutes, stirring often, until carrots are slightly softened.

6

Serve ribboned carrots with beef and broccoli mixture on top. Garnish with sesame seeds and/or green onion and enjoy!

Slow Cooker Beef and Broccoli

Sweet Pea Living | Slow Cooker Beef and Broccoli | Paleo | Whole30 | Low Carb

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