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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.
What do you do if you were an idiot and added the cornstarch up front with all the other ingredients? ? I’ve made this several times and love it – just had a moment just now…
I have a question, by chance, did you use light or dark soy sauce? They are two different flavors, that’s why I ask. They aren’t different in color however. Just curious if you knew.
I always use dark soy sauce!
This is a keeper! I cut the brown sugar to 1/4 cup and added some ginger and used fresh broccoli about 30 minutes before the end. I used 1.5 lbs of beef but will definitely double that next time, my 2 teenage boys demolished it and I got a small bowl! The flavor was delicious and it was beyond easy!! Mine too was done in 5 hours on low (threw the broccoli in at 4 hours 30 mins). Thank you!
My 2 teenage boys always demolish it too!! It’s one of my family’s favorite dinners.
My kids FAV meal! And so easy!! Thank you!!!
Do you know how many cups are in a serving?
Each serving is about half a cup.
I’d give it 2 stars, my husband rated 3. I’ll rate 4 stars for the work I put into cutting up a roast. I wanted to love it so much that I even doubled the recipe, luckily my husband will take it with him to work over the next few days.
I thought this looked delicious so I made it with all exact ingredients listed. It was okay. I had to add a few more ingredients because it tasted like pure sugar. It was a little better after tweaking it but still ENTIRELY too sweet. It’s definitely not something that I would make again.
Used fresh broccoli at last hour, added red chili flakes and ginger….fantastic!!!
Really Yummy & Easy !
I doubled the recipe & used beef strips ~ the meat was done in 2 hrs on low ! I added in a huge bag of fresh broccoli & 1 additional cup of beef broth & turned up to high for 15 mins ~ then let it sit on warm for 30 mins for the broccoli to steam . I stirred the meat & juices to the top & it was done ! I used larger broccoli florets that didn’t get mushy at all & never fell apart ! Delish 🙂
Thank you for this info. I was wondering about using fresh broccoli and using a large bag of it as my daughter prefers the broccoli over the beef.
Followed recipe just added chili flakes and cooked for less time and it Came out perfect!
Thank you for sharing 🙂
Thank you for trying it!
Can you use beef stew meat or sirloin beef? Also can you cook it on high For 4 hours instead of low for 6?
You could try sirloin beef. If you are cooking it on high, I would try cooking it for 3-4 hours instead.
I don’t have a slow cooker, can I use a Dutch oven or on top of stove. And can I use fresh broccoli. Thank you in advance.
That should work fine! You can also try out this recipe instead: 20 Minute Garlic Beef and Broccoli Lo Mein or this one: Instant Pot Beef and Broccoli
Just made this tonight, it was so good. Served this over Cauliflower Fried Rice. My husband said this was a keeper and I agree. Will be making this again.
Just made this and it was great! Read through the comments and cooked mine for 5 hours on low. It was just right! I didn’t have sesame oil so I substituted 1/2 tbsp olive oil and 1/2 tbsp teriyaki sauce. I also used about 1/3 cup of regular soy sauce since I did not have the low sodium kind. (didn’t want it to be too salty) Thank you for sharing! I will definitely be making this again!
Was really good and easy. Love this recipe. Recommend clarifying if brown sugar should be pack or loose. Ours was to sweet. 1/4 cup corn starch was way to much will cut it in half next time
I can’t eat beef so I used chicken and chicken broth and it was sooooo good! I did not substitute any of the other ingredients. I have made it a few times now.