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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.
I tried it with chicken. I kept everything else the same. The family enjoyed it so much!
YUM! That sounds great! Thank you so much for sharing! XOXO
These recipes look wonderful!
Can a pressure cooker be used for this recipe?, if so how much time you think?
What size crock pot did you use? It looks like a small one.
I usually use a 8 quart slow cooker. I have a larger family to feed and sometimes will double recipes for left overs. Hope that helps and you can make it soon! XOXO
Excellent! I used stew meat to save time, and added sliced water chestnuts. Great, easy recipe!
I am making this today and using fresh broccoli, omitting cornstarch. Fingers crossed.
I use kuzu to thicken broth rather than cornstarch. I cannot eat any corn products in my diet.
This was delicious!
What is the nutrion specs on this? Sodium,sugars,carbs,etc
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
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?
Yes, totally! You are always welcome to substitute any meat! Good luck! Let me know how it turns out! XOXO
Why not fresh broccoli?
Can I brown the strips and then put in crock pot for a few hours?
Yes, that is what I do.
Hi there! we want to try this but are confused when you say “take 4 Tbsp of the sauce”. What sauce? Thanks!
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.
The liquid that’s in the slow cooker
Just found your recipe and would like to make it tonight. What is the recommend time if cooked in high?
Usually if you are cooking on high I recommend 2-3 hours. Make sure your meat is cooked through and the vegetables are softened. Hope that helps! XOXO
Could you add fresh snow peas and canned water chestnuts? If so, when would you add these?
or would you just top it with these?
Yes, of course! That sounds delicious! I would add them at the end with the broccoli. Hope that helps! I can’t wait to hear how it turns out! XOXO
This recipe is excellent!! My son said it’s better than our favorite local Chinese restaurant’s beef & broccoli. I didn’t use low sodium soy sauce, I used regular and I didn’t need to add any more salt, it was perfect. This one will be made a lot in my house for sure!
YES!! That is exactly what I LOVE to hear! I am so glad it was better than take-out! Thanks so much for sharing! XOXO
I just came across this recipe. I made it tonight … and it is AMAZING.