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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.
Very delicious, but I couldn’t get the sauce to thicken at all. I think next time I will wait until it’s serving time, drain off the sauce and thicken it on the stove instead.
how many people does this feed, I need to feed eight.
Thank You
It would feed 4-6. Just add more meat and sauce if needed. 🙂
Do you brown the meat before putting in the slow cooker?
Thanks, looking forward to trying
Nope you just put it in and let it cook all day! 🙂 Let me know how it turns out!
I cannot wait to try this recipe. Beef & broccoli is our absolute favorite. I always add water chestnuts for some added crunch. I usually use round steak or sirloin in mine. Thanks for a great recipe. I’m a new follower as I saw a post on FB for your churro cheesecake.
This is one of our favorites!! And I love how the beef in the slow cooker cooks so well and is so tender! So glad you found me! Let me know how this turns out! XOXO
I made this dish as well. I used a sesame-garlic glaze I found at my local grocery store instead of the garlic and sesame oil, and I did a double batch and besides needing a little bit more cornstarch that the double-recommended it turned out as written. I also added red pepper flakes to add some zing to it since my husband puts hot sauce on everything. Served it over white rice and with some eggs rolls on the side. The sauce was great with the egg rolls.
Made this for dinner last night. After searching for a really good beef and broccoli recipe, this one hit the closest to the mark. I will probably lighten up on the brown sugar next time but otherwise it was yummy.
I don’t use any find of sugar in cooking meat or veggies, yes it is good without sugar !!!
I tried this and it was…as we say in Bermuda W-E-L-L!!! I used a whole can of beef consume. I will definitely be making it again and will try adding some different veggies like carrots and even corn and maybe se chicken! Thanks for the recipe!
I plan to try this soon!
Any suggestions for a different cut of meat? I’m not a stringy chuck meat person…how about strips of london broil? Thanks I can’t wait to try this….sounds great!
Can you substitute pork for beef ?
Sounds good. How much broccoli was in the bag you used?
This was awesome!! I made it Tuesday night and it was delicious. The beef practically melted in your mouth! Thanks 🙂 I also love that it’s Gluten Free, so long as your Soy sauce is.
I wonder how many calories this recipe has in it ???
If I want to use fresh broccoli instead of frozen, how do I adjust the recipe? Or do I?
If you want to use fresh broccoli I would just suggest putting it in sooner towards the end to allow them to cook through. Maybe allow them to cook for an hour or so! 🙂 Let me know how it turns out!
I have found that adding fresh broccoli 10 or 15 minutes before the end results in nicely cooked but not mushy broccoli
Actually ireally isn’t necessary to cook broccoli longer and it’s important to not that you lose nutrients when you over cook fresh veggies.
One cup of beef consumme or 1 can??? ~ Michele
Sorry I have fixed that! It is one cup. Let me know if you try it and how it turns out! 🙂
I made this last night it was amazing!!!
Oh this looks heavenly! I love chinese food and this is my husband’s fave chinese dish. Thanks!