This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

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!

Overhead shot of slow cooker beef and broccoli.

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! : )

-Julie

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

Overhead shot of labeled 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!

  1. Make the Sauce: Whisk the beef broth, soy sauce, brown sugar, sesame oil, and garlic together in a medium bowl.
  2. 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.
  3. 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.
  4. 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.

Plated beef and broccoli with ruce and sesame seeds.

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.

Pin this now to find it later

Pin It

Slow Cooker Beef & Broccoli

4.50 from 64 votes
By: Alyssa Rivers
My crockpot beef and broccoli recipe is loaded with tender beef, crisp broccoli, and a savory garlic soy sauce.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 servings

Equipment

  • 4-7-quart slow cooker

Ingredients 

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

Updated June 6, 2025
Storing and Reheating Instructions: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over medium heat.

Nutrition

Calories: 298kcalCarbohydrates: 16gProtein: 24gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 78mgSodium: 934mgPotassium: 554mgFiber: 0.2gSugar: 12gVitamin A: 16IUVitamin C: 1mgCalcium: 39mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, entree, Main Course, main dish
Cuisine: Asian American, Chinese, chinese american
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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.

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




339 Comments

  1. If I made this in an instant pot how long would you say to cook the beef before adding the cornstarch and broccoli?

  2. 5 stars
    Literally JUST finished making this and I love it!!! I added some fresh ginger at the end and used fresh broccoli like others recommended. Also love the idea of water chestnuts! Thanks for a fabulous fam fave! 🙂

  3. 5 stars
    Recipe was very easy to make and hardly any cleanup. Meat was very tender and my husband loved it!

  4. This was yummy! Going to add some fresh sliced carrots next time since that’s how our local Chinese restaurant serves it. Agree with the 4 hours until it’s done comment. I didn’t get home as planned and ended up with shredded beef and broccoli instead. I might try stew meat chunks next time also to cheapen the cost per serving.

  5. Question can u use beef for stir fry for this recipe also instead of beef chuck roast cut in strips as the stir fry beef is already cut?

    1. I don’t have another version with chicken at this time. I will keep that in mind when developing recipes.

  6. 5 stars
    This recipe is easy and great. I add onion, crushed red pepper and a little more garlic. I also use fresh broccoli. I steam it and toss it into the crock pot towards the end.

  7. 5 stars
    I’ve just made this today and followed the instructions with two exceptions. I used fresh broccoli which a still added at the end and I also used button mushrooms added at the beginning. This is my first time ever making beef and broccoli and I’m surprised how easy yet delicious this came out. I’ve been cooking in my crockpot for years and this is my new favorite. I can’t begin to say how wonderful my house smells! And believe her when she says after hour 5 your meat will start to fall apart but that’s ok. I think next time I’ll listen to her and add the broccoli and corn starch at hour 4. Thanks for an amazing easy recipe!

  8. 5 stars
    My familylovesthis and it’s so easy to make.
    Do you have recipe for green pepper steak. Would love to have if you do.
    Thank you so much for sharing your wonderful recipes

  9. Hi!

    I have all the ingredients for this recipe except for the sesame oil, we have never cooked with that before. If I don’t include the oil in the recipe will it make this dish taste any different? Should I try to substitute it with something else?

    Thanks!!
    -Cait

    1. Hi Cait,
      Yes, your beef and broccoli will taste a little different but it won’t alter the recipe so much. It will still be delicious if you omit the sesame oil.

  10. 5 stars
    This was amazing and I will never order this out again! I used low sodium soy sauce and beef broth and added water chestnuts and snow peas about 15 minutes before serving and the snow peas were bright and still had a crunch to them. I also used remaining beef broth to cook and flavor the basmati rice. What a great dish to entertain with. I spent pre-dinner time enjoying my guests with minimal time cooking. Thank you so much!

  11. 5 stars
    Making this for a 2nd time. So good! This time I’m using a frozen stir fry vegetable mix. Double the vegetables (2 bags).