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This beef and broccoli takes just minutes to toss in the slow cooker, and it’s hands-down one of my top recipes on the site! The beef turns melt-in-your-mouth tender, and the flavor is totally next level!
A Reader’s Review
Made this tonight and oh my, it is delicious. Definitely going in our dinner rotation and I feel like this would be great for company as well. Can’t wait for leftovers tomorrow! : )
Why Everyone’s Obsessed
- Dump, Set, Forget: Just a few minutes of prep and your slow cooker handles the rest. Whip up some easy fried rice for a complete meal.
- Flavor Explosion: The rich, savory sauce soaks into every bite, making each mouthful better than anything from takeout.
- Shortcut to Delicious: Made with everyday ingredients, but tastes like your favorite restaurant classic.
Slow Cooker Beef & Broccoli Ingredients
- What Meat to Use: You can use chuck roast, flank steak, sirloin roast or steaks, or any other lean, thin cut of beef. I like to cut my strips no longer than about 3-4 inches in length to make them easier to eat.
- Sweetness: You can reduce the amount of sugar if you prefer your beef and broccoli less sweet.
- Want Some Spice? Add some red pepper flakes to make this a spicy dish.
How to Make Slow Cooker Beef & Broccoli
Making this again today reminded me just how insanely good it is—wow! The beef turns melt-in-your-mouth tender in the slow cooker, and the sauce? An absolute flavor bomb. Whip up some cream cheese wontons for the perfect meal!
- Make the Sauce: Whisk the beef broth, soy sauce, brown sugar, sesame oil, and garlic together in a medium bowl.
- Prep the Beef: Slice the beef against the grain into ¼-inch strips, then add it to the bottom of a 4-7-quart slow cooker, pour the sauce over, and toss the meat to fully coat it.
- Slow Cook: Set the slow cooker to LOW for 2.5-3.5 hours. About an hour before it is done, remove ¼ cup of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this back into the slow cooker.
- Add Broccoli: In the final 30 minutes of cook time, add the frozen broccoli to the slow cooker and stir to incorporate it. Cover and finish cooking. This will leave the broccoli crisp-tender, but if you prefer a softer texture, you can partially thaw it before adding it to the slow cooker, or you can add it with 1 hour to 45 minutes of cook time remaining. Garnish with green onions and sesame seeds if desired, and serve with white rice and enjoy.
Alyssa’s Beef & Broccoli Pro Tip
Brown the Beef: Want extra flavor? Brown the beef in a skillet for 4–5 minutes before adding it to the slow cooker. Then reduce the cook time by about an hour before adding the broccoli to the crock pot.
How to Store Leftovers
This beef and broccoli makes great leftovers and can even be frozen and reheated later!
- In the Refrigerator: Allow it to cool completely before storing, and do not leave it out at room temperature longer than 2 hours. It will keep well if properly stored in an airtight container for 5 days in the refrigerator.
- In the Freezer: This slow cooker meal can be placed in an airtight container or freezer bag for up to 6 months in the freezer. Thaw in the refrigerator overnight and then reheat over medium heat on the stove.
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Slow Cooker Beef & Broccoli
Equipment
- 4-7-quart slow cooker
Ingredients
- 1 ½ pounds boneless beef chuck roast cut into ¼-inch strips
- 1 cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup dark brown sugar
- 1 tablespoon sesame oil
- 3 teaspoons minced garlic about 3 cloves
- 2 tablespoons cornstarch
- 1 (12-ounce) bag frozen broccoli florets about 3 cups
Instructions
- Make the sauce by whisking 1 cup low-sodium beef broth, ½ cup low-sodium soy sauce, ⅓ cup dark brown sugar, 1 tablespoon sesame oil, and 3 teaspoons minced garlic together in a medium bowl.
- Add 1 ½ pounds boneless beef chuck roast cut into ¼-inch strips to a 4-7-quart slow cooker and pour the sauce over, tossing the meat to fully coat it.
- Cook on LOW for 2.5-3.5 hours. About an hour before it is done, remove ¼ cup of the sauce and whisk it in a small bowl with 2 tablespoons cornstarch. Slowly stir this back into the slow cooker.
- At the final 30 minutes of cook time, add 1 (12-ounce) bag frozen broccoli florets to the slow cooker and stir to incorporate. Cover and cook. This will leave the broccoli as crisp-tender, but if you would like the broccoli to be softer, you can partially thaw it prior to adding it to the slow cooker, or you can add it with 1 hour or 45 minutes left in the cook time.
- Garnish with green onions and sesame seeds if desired, and serve with white rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Take-Out Favorites
Going out to eat keeps getting more expensive, so I have refined my take-out skills at home. Try my better than take out fried rice, Chinese lemon chicken, and my super satisfying wonton soup. Here are a few more recipes for you to try.
Can I use a jar of au jus gravy instead of the beef broth?
I don’t see why not! The sauce may end up thicker with the au jus and you may want to use a low sodium soy sauce to avoid it being overly salty, but I think it would work.
Made this for dinner and the family loved it. I used top sirloin and followed the instructions, five hours low in the slow cooker and it came out perfect.
My wife and I both liked this recipe, had to use light brown sugar because we didn’t have dark. I thought it was a little on the sweet side but my wife said it was fine with her. We used frozen broccoli but it took at least an hour to cook and be tender. Next time we may thaw the broccoli some before adding.
Hi! I was wondering if I could make this without the brown sugar or if that will affect the taste too much?
You can make it without, but it will affect the taste. The sweetness from the brown sugar balances the saltiness from the soy sauce. You could add more ginger or garlic and just have a savory dish! Let me know what you decide and how it tastes!
I made this often, we love it! Tastes is restaurant quality! Thank you for making me look good at the dinner table!
Awww, you are so welcome! Thank you for taking the time to leave a review and comment!
I used my crockpot, pressed the 6hr high button. Beef looks like it’s gonna clump into ground beef. Next time, I will try 8hr slow button or just press 8hr slow button and turn off at 6th hour.
It is slowcook 6 hrs. on low not high
Excellent and super easy!
Sodium and sugar is outrageous in beef and broccoli for 1 serving.
I used General Tso sauce instead of the low sodium soy sauce and it cuts the sodium in half
How does it taste? Also, where would you get the General Tao sauce and how much did you use for this recipe?? TIA
Can I use a bag of broccoli instead? Not a fan of frozen broccoli.
Hi Nina, thank you for your question. You can use fresh broccoli for a more al dente
texture, or you can steam it in the microwave for 2-3 minutes, with a little water before adding it to the
crockpot. Either way will work! Let me know how it turns out!
I have this cooking now, do I steam the broccoli before I add it to crockpot?
Hi Pattie, thank you for the question. No you don’t need to steam the frozen broccoli before putting it in the crockpot.
I cooked the beef on low for 5 hours; that was too long as the beef fell apart. However, the sauce and the broccoli turned out great! Next time I will cook on low for 3.5 hours.
Could you use flank stead instead?
Hi Skylar, yes you can use flank steak instead. Slice it thinly against the grain! Let me know how it turns out!
I was wondering if you ever used fresh broccoli? I’m cooking it at the moment and don’t have a rating.
Hi Alice, thank you for your question. You can use fresh broccoli for a more al dente texture, or you can steam it in the microwave for 2-3 minutes, with a little water before adding it to the crockpot. Either way will work.
I was thinking about browning the beef first coated in corn starch. similar to your crock pot general tso chicken. that way there’s added flavor from the browning and the corn starch is already incorporated.