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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 made this tonight. Contrary to my instincts I didn’t brown the meet as I normally would. I did substitute a couple of the brown sugar with some cherry juice and bring as I had no cornstarch I used AP flour. I also added some diced onion, green bell pepper, carrots, celery, white pepper and Chinese five spice. I was a little short on time so I put the cooker on high for 3 hours. It was a little too sweet for me, but had a good taste.
Oh, also added some snow peas.
I would love to use fresh broccoli. How much and where in the cooking time would I add it to the crockpot? Thanks so much. Can’t wait to try it!
This is one of our go to meals when the weather starts cooling down. Found it last year when my husband started keto. We don’t add the brown sugar or thicken the sauce with cornstarch and it’s still just as good! Thanks for the recipe.
I added a 1/2 cup of cooking wine to this recipe and Wow! Delish!
I can’t find sesame oil, what can I use instead?
Will it change the taste?
You can use light olive, peanut, canola or sunflower oil.
OMG I just tasted the beef and wow. If I was not on Weight Watchers and needing to have some left for the BF, I would eat all of this at once. It is amazing! I browned my meat for a minute and did low for 3:30 and it is perfect. Thank you!
Really great base recipe. A little too sweet though so i made it a second time and added some freshly grated ginger, a little sirarcha, and cut the sugar to 1/3 cup. PERFECTION!
Thought this turned out very tasty. Will definitely be making again!!
This dish was incredibly easy to prepare and absolutely delicious. Thank you!!
What to use to make it spicy?
What’s the calorie count on that dish?
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. Hope you find what you are looking for.
Making this today, for girlfriend and myself. I’ve cooked a few Asian-inspired recipes from an app called FitMenCook before and decided to substite some of the ingredients for what seems to me healthier alternatives. Instead of brown sugar, I’m using coconut palm sugar and instead of cornstarch – arrowroot starch. I did add some crushed red peppers to the sauce with the beef as well. It smells great, and we can’t wait to try it.
Can u add minced or fresh ginger to the recipe
Yes, that sounds delicious and an added flavor!
Every time I get a chuck roast, it is so fatty. I am wondering why you selelcted that cut of beef. You must have spent time trimming yours as I dont see any fat! 🙂
I come from a broccoli hating family, so I added chunked cut green peppers, onions and other vegetables like corn spears and bamboo shoots. It was just like the Steak and Peppers we get from our local takeout
I made this in an Atkins/Keto Friendly manner. Instead of dark brown sugar, I used Truvia brown sugar and instead of rice, I added mushrooms and sliced onions. I also used fresh broccoli instead of frozen.
Here is how I prepared it:
INGREDIENTS
• 1½ lb. boneless, beef chuck roast, sliced into thin strips
• 1 cup beef consume or beef broth (I used broth)
• ½ cup low sodium soy sauce
• 2 tbsp. and 2 tsp. of Truvia Brown Sugar
• 1 tbsp. sesame oil (for meat)
• 3 garlic cloves minced
• 2 tbsp. cornstarch
• Fresh Broccoli Florets, about 3 cups
• Sliced Yellow Onion
• 1 8oz. package of sliced mushrooms
• Sesame Oil (for mushrooms)
• Black Pepper (if desired)
INSTRUCTIONS
1. In a mixing bowl, whisk together the beef broth, soy sauce, Truvia brown sugar, sesame oil, and garlic.
2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
3. Turn the crockpot on low and cook for about 3 hours. You don’t want to cook the beef too long or it will start to shred.
4. In a skillet, sauté the mushrooms in Sesame Oil for about 8-10 minutes (or until tender). Add the broccoli florets and cook for another 4-5 minutes (add black pepper at this point), then add the sliced onions. Cook until broccoli and onions are crispy-tender.
5. When the beef 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. Let thicken for about 15 minutes then add the vegetables to the pot and mix well coating the vegetables with the sauce.
6. Enjoy.
Can I speed up the cooking time by heating the Crockpot on HIGH?
Also, I have fresh brocolli. How long does it need to cook and any instructions on when to add the fresh brocolli?
Yes, you can. You will want to add the broccoli at the very end so it does not get mushy. Hope that helps! XOXO