Slow Cooker Beef and Broccoli

This Beef and Broccoli takes just minutes to throw in the slow cooker.  The beef melts in your mouth and the flavor is out of this world!  My top five favorite recipes on the blog!
slowcookerbbeefbroccoli
I made this recipe back when I first started my blog.  It is still in my top five favorite recipes here on the blog.  I love beef and broccoli and I always order it whenever we go out.  Well this recipe in my opinion is better than takeout and only takes minutes to throw in the slow cooker!
This recipe was due for a muchly needed picture update.  The first picture I took was just not doing this recipe justice.   Luckily people still took my word for how amazing this recipe is and it gets countless rave reviews!
Making this recipe again today reminded me of how BOMB it is.  Wow.  The flavor is incredible.  There is something about cooking this meat all day in the slow cooker that makes it so tender and melt in your mouth.  It cooks perfectly.  And the flavor of the sauce is amazing.  Just like you would expect in a restaurant.
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If you make a recipe from my blog and are a fan of beef and broccoli…  you have GOT to make this.  Like go to the store and buy the ingredients and make it ASAP!   It is so good that it will be the biggest hit at the dinner table.  You will make it again and again, just like we do!
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4.9 from 20 reviews
Slow Cooker Beef and Broccoli
 
Prep time
Cook time
Total time
 
This Beef and Broccoli takes just minutes to throw in the slow cooker. The beef melts in your mouth and the flavor is out of this world! My top five favorite recipes on the blog!
Author:
Serves: 4-6
Ingredients
  • 1½ lb. boneless, beef chuck roast, sliced into thin strips
  • 1 cup beef consumme or beef broth
  • ½ cup low sodium soy sauce
  • ⅓ cup dark brown sugar
  • 1 tbsp. sesame oil
  • 3 garlic cloves minced
  • 2 tbsp cornstarch
  • Frozen Broccoli Florets, about 3 cups (I used one 14 oz bag)
  • White or brown rice, cooked
Instructions
  1. In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
  2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
  3. Turn the crockpot on low and cook for about 6 hours. Mine was ready at 5. You don't want to cook the beef too long or it will start to shred.
  4. When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. I added the broccoli in at this point so that it could get heated through. You want to let it cook an additional 30 minutes so that the sauce can thicken and frozen broccoli can cook. You don't want to add the broccoli until the very end or it will be mushy.
  5. Serve over white rice and enjoy!!
Recipe adapted from Table for Two
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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
BeefCrockpot/Slow-CookerVegetables

Comments

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    1. The sauce is from the: 1 cup beef consumme or beef broth, ½ cup low sodium soy sauce,
      ⅓ cup dark brown sugar, 1 tbsp. sesame oil and 3 garlic cloves minced.

  1. I found a couple of packages of flank steak in my freezer that I need to use. Normally I would make fajitas, but it’s too cold to even think about grilling outside. Do you think I could make this using that meat?

    1. I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps! XOXO

  2. Hi. Is there a way to get nutritional information? Doing Weight Watchers and love beef and broccoli. Thanks.

    1. I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. Weight Watchers may have their personal point system too to help with recipes. Thanks so much for following along with me! Good luck! XOXO

  3. This is in my crockpot right now and I can’t wait to try it.
    I am always on the lookout for something quick and easy so crockpot meals are always my go to. I will let you know how it turns out!

    1. There is plain sesame oil but if you prefer the toasted sesame oil or have that on-hand you are welcome to use that. It may alter the taste a bit but it will taste just as good!

  4. Hi Alyssa! I would like to use beef tenderloin, do I need to reduce cooking time?
    I also would like to use fresh broccoli, do I need to cook it more or less time?
    Thank you, Judy

    1. I would recommend cooking the fresh broccoli a little longer to get it the right softness. The beef tenderloin would need to be reduced in the cooking time but not by much. You will want to check it half way through and see how much time is needed to keep it moist.

  5. I just made this and the beef was incredibly tender. I followed the recipe nearly exactly–used a whole 10-ounce can of beef consume instead of just a cup, but otherwise as written–and I found the taste quite salty. (Yes, I used the low-sodium soy sauce!) Maybe I need to use low-sodium beef stock instead?

  6. Can I speed up the cooking time by heating the Crockpot on HIGH?

    Also, I have fresh brocolli. How long does it need to cook and any instructions on when to add the fresh brocolli?

  7. I made this in an Atkins/Keto Friendly manner. Instead of dark brown sugar, I used Truvia brown sugar and instead of rice, I added mushrooms and sliced onions. I also used fresh broccoli instead of frozen.

    Here is how I prepared it:

    INGREDIENTS
    • 1½ lb. boneless, beef chuck roast, sliced into thin strips
    • 1 cup beef consume or beef broth (I used broth)
    • ½ cup low sodium soy sauce
    • 2 tbsp. and 2 tsp. of Truvia Brown Sugar
    • 1 tbsp. sesame oil (for meat)
    • 3 garlic cloves minced
    • 2 tbsp. cornstarch
    • Fresh Broccoli Florets, about 3 cups
    • Sliced Yellow Onion
    • 1 8oz. package of sliced mushrooms
    • Sesame Oil (for mushrooms)
    • Black Pepper (if desired)
    INSTRUCTIONS
    1. In a mixing bowl, whisk together the beef broth, soy sauce, Truvia brown sugar, sesame oil, and garlic.
    2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
    3. Turn the crockpot on low and cook for about 3 hours. You don’t want to cook the beef too long or it will start to shred.
    4. In a skillet, sauté the mushrooms in Sesame Oil for about 8-10 minutes (or until tender). Add the broccoli florets and cook for another 4-5 minutes (add black pepper at this point), then add the sliced onions. Cook until broccoli and onions are crispy-tender.
    5. When the beef is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. Let thicken for about 15 minutes then add the vegetables to the pot and mix well coating the vegetables with the sauce.
    6. Enjoy.

  8. I come from a broccoli hating family, so I added chunked cut green peppers, onions and other vegetables like corn spears and bamboo shoots. It was just like the Steak and Peppers we get from our local takeout

  9. Every time I get a chuck roast, it is so fatty. I am wondering why you selelcted that cut of beef. You must have spent time trimming yours as I dont see any fat! 🙂

  10. Making this today, for girlfriend and myself. I’ve cooked a few Asian-inspired recipes from an app called FitMenCook before and decided to substite some of the ingredients for what seems to me healthier alternatives. Instead of brown sugar, I’m using coconut palm sugar and instead of cornstarch – arrowroot starch. I did add some crushed red peppers to the sauce with the beef as well. It smells great, and we can’t wait to try it.

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