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This Beef and Broccoli takes just minutes to throw in the slow cooker and is among my top five favorite recipes on the site! The slow cooker beef and broccoli melts in your mouth, and the flavor is out of this world!
Reasons You’ll LOVE This Recipe
- Easy: This only takes a few minutes to throw together in the slow cooker and then you let it do all the work!
- Packed with Flavor: This beef and broccoli has so much flavor from the sauce and the flavors meld together all day long.
- Simple Ingredients: This is restaurant quality Asian food and it only uses a few simple ingredients.
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! : )
Beef and Broccoli Recipe
I made this recipe back when I first started my blog. It is still in my top five favorite recipes here on the site and I know that you will love it too! I love beef and broccoli and I always order it whenever we go out so making it at home is even better! If you love food that is better than takeout then check out my Easy Fried Rice or this yummy Baked Sweet and Sour Chicken
What You Need to Make Chinese Beef and Broccoli
I can’t wait for you to try this recipe, it’s delicious! Check out the recipe card at the bottom of the post for all of the exact measurements.
- Beef chuck roast: Boneless and sliced into thin strips before adding to the crockpot.
- Beef consomme or beef broth: Adds flavor and liquid and covers the meat while it cooks.
- Low sodium soy sauce: Adds a great salty flavor.
- Dark brown sugar: I love the sweetness from the rich molasses in the brown sugar.
- Sesame oil: Combine with soy sauce and broth to make the liquid to cook the beef.
- Garlic cloves: Minced garlic will add a pungent spice flavor.
- Cornstarch: Thickens the sauce.
- Frozen Broccoli Florets: About 3 cups (I used one 14 ounce bag)
- White or brown rice: This broccoli and beef is amazing served over cooked rice!
Do I Need To Thaw Frozen Broccoli?
You do not need to thaw it. Add it directly to the crock pot after you add in the cornstarch mixture and allow it to heat up for about 30 minutes.
Quick and Easy Steps to Make Beef and Broccoli
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.
- Whisk sauce: In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
- Add beef to Crockpot: Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
- Cook: 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.
- Make a slurry and add to crockpot: 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.
- Add in broccoli and continue to cook: I added the broccoli right after the slurry 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.
- Serve: It is great alone or over white rice. Enjoy!!
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 out at room temperature longer than 2 hours. It will keep well if properly stored in an airtight container for 2-4 days in the refrigerator.
- In the Freezer: This slow cooker meal can be placed in an airtight container or ziplock bag (don’t forget to label it with the date!) and will last 2-4 months in the freezer. Thaw in the refrigerator overnight and then reheat over medium heat on the stove.
More Slow Cooker Beef Recipes
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Slow Cooker Beef and Broccoli
Ingredients
- 1 1/2 pound beef chuck roast boneless, sliced into thin strips
- 1 cup beef consomme or beef broth
- 1/2 cup low sodium soy sauce
- 1/3 cup dark brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- Frozen Broccoli Florets about 3 cups (I used one 14 oz bag)
Instructions
- In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
- Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
- 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.
- About an hour before it is done, take 1/4 cup of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. Add in the broccoli the last 30 minutes and let the broccoli cook through. You don't want to add the broccoli until the very end or it will be mushy.
- Serve over white rice and enjoy!!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this today and loved it!
Wow… This was bad. I read a lot of the comments before hand and wish I would have paid more attention. It lacked flavor and was a waste of beef.
It’s still cooking so I haven’t tasted it but your recipe is wrong. In the ingredients, it says 1/4 cup cornstarch. In the directions is says mix cornstarch into 1/4 cup liquid. You don’t do equal parts or cornstarch and liquid, that could be why others are having issues. I just did a tsp or cornstarch in 1/4 of the liquid. Can you update it?
My finished product was very dry. I followed the recipe by adding 1/4 cup of cornstarch and 1/4 cup liquid from crock pot. After combining, it seemed like a lot of product to mix in with the meat.
This was sooooo good!
Yay! I’m so glad you loved it!
I use a variation of this recipe. I add 1/2 of an onion (diced) to the sauce. I use a sugar substitute (I’m diabetic). And I add a can of water chestnuts. It adds a different texture profile!
Thanks for the comment Lori! What great variations, and I love water chestnuts!
My husband loves this dish so much and says it’s better than takeout. My only thing is, my beef cooks way faster. Like within 3 hours on the low setting. If I leave it for 6 hours it’s way over cooked.
This has been added into our dinner rotation since we found this recipe. It’s so yummy and simple! We love it. Thank you for this recipe 🙂
love love love this recipe…..but I must confess, I tweak all my recipes…..cooked the beef in the slow cooker….chopped all sorts of stirfry veggies and stir fried them….then add the beef at the right time…..my wok was full!….for economy, I picked up two trays of half price stew beef, and as luck would have it, there was a full cart of big fresh broccolies….yum!
This was basically the equivalent of heating up a beef and broccoli microwave dinner. Except that would’ve been cheaper and I wouldn’t have wasted my time. Not good. At all.
Hi Virginia, I’m so sorry you didn’t like it. I have mostly gotten great reviews on this recipe! It really is frustrating to spend time on something and not have it turn out!
I know it’s pretty much common sense for most people who cook but do you happen to coat the meat with the cornstarch first? That will change an entire recipe. If you didn’t I suggest trying the recipe out again and it will change the whole aspect of the meal ❤️
This was such a waste of beef. Followed all the directions but it was inedible. We had to throw the whole thing out and order a pizza. I can still feel the cloudy brown water coating the inside of my mouth
Delicious easy recipe! I used fresh broccoli instead of frozen. Definitely will make again!
Yay, I’m so glad you liked it, and I love that you changed it up and used fresh broccoli! Another recipe I love that uses fresh broccoli is so simple and delicious, I think you’ll really like it, it’s this beef and broccoli lo-mein. It’s one of my fav’s!
When did you add the fresh broccoli in? I wanna make this but only ever have fresh vegs on hand!
Fingers crossed – I’ve scoured the internet for an answer, and the consensus seems to be about 40 minutes. Most people are recommending that it be cooked separately and then added, but I’m throwing mine in the slow cooker, so I hope it works!
Just made this tonight, wasn’t a favorite. Sauce and consistency is off despite following directions exactly.
Made this tonight for my gang and they loved it. We had a 2.5 lb roast to use and I’m glad we did, as my guys often feel recipes like this are lacking in meat. They are hardcore carnivores! We also boiled 3 bags of ramen and then mixed that in at the end instead of making white rice. My 12 year old wanted to be sure I saved this recipe and my picky teenager also gave it a thumbs-up!
thanks for some lovely recipes. i have one request, when listing sesame oil as an ingredient, please include an indication of toasted or untoasted – i’m assuming in this recipe you meant toasted – i really hope i’m right
It was good! I used half soy and half teriyaki. I also added ground ginger. Next time I will half the amount of brown sugar too. This is one of the best at home Asian dishes I’ve made! Thanks for the recipe!
Could you do this recipe in 18 qt electric roaster?
If so temp?