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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.
If I decide to do this in the instant pot, so you know how long I’d cook the beef for?
Can you use fresh broccoli
I prefer to use frozen broccoli so that it doesn’t get mushy while it cooks for so long.
Yes! Add it in the last half hour.
Amazing added crushed red pepper and onion powder and seasoned meat with black pepper. Also added 2 sautéed vidalia onions and a diced jalapeño at the end with the corn starch. Topped with diced green onions- off the hook good!!!
I love this recipe! I used chuck tender roast and it works wonderfully. My family absolutely loves it. Thanks for sharing!
What is the serving size?
It was absolutely wonderful. Will make it again and again.
Thanks for the share.
I didn’t see any recommendations for slow cooker size. What was used for this recipe?
I used a 6 quart slow cooker for this recipe!
I followed the recipes exactly. The broccoli was still frozen when the time was up. The sauce also didn’t come together right. Maybe use fresh broccoli if you make it. I probably won’t be trying this one again though.
I’m wanting to make this tomorrow! It looks amazing! Could I substitute for chicken breasts? If yes, same cook time? Chicken broth in place of beef broth I assume. 🙂
You can try this recipe instead! Slow Cooker Creamy Chicken and Broccoli Over Rice
Hi, making this today. Can you cook on high if running short on time? Can’t wait to try this recipe!
You can cook this on high for about 3 hours! Or you can try this 20 minute beef and broccoli here: 20 Minute Garlic Beef and Broccoli Lo Mein
Well, this certainly was a big hit at my house tonight! My husband always has Mongolian beef at our favorite Chinese restaurant and he says this is a “close second”. I followed the advice of others and cut back on the brown sugar (used 1/4 cup loose pack) and only 1/3 cup regular soy sauce with about 1/2 cup water. (I did not use the beef broth). I figured you can always add more of those ingredients later if needed. However, the dish turned out great without adding any more. I used fresh broccoli and cooked it separately with a little salt (will have to try the oven roasted as also suggested-sounds like a good idea!) I also added about a cup of sliced sweet white onion. Might try a few red pepper flakes next time. Thank you for this delicious recipe!
This recipe is awesome! I’ve been doubling slow cooker meals to freeze for after my baby arrives. My husband and I both loved this meal and we’re excited to have it in the freezer all ready to go! I doubled the recipe and substituted coconut aminos for soy sauce. It turned out so well. I love that it calls for using frozen broccoli as it made the prep a lot easier. Definitely plan to make again and would highly recommend! So tasty!
Did you freeze it with sauce and just add broccoli later? Looking for easy meals to make ahead and freeze and I love this idea.
How much is a serving?
This was an amazingly delicious dinner. The beef was so tender and the flavor was crazy good.
I’m making this tonight, but am a little confused. It says to mix all the sauce stuff together in step one, and pour over beef. Then it says take a 1/4 c of sauce and mix it with cornstarch and slowly pour in. I’m wondering, am I removing 1/4 sauce from the cooked batch, adding the cornstarch and then adding back to batch? Or am I creating a new 1/4 sauce mix somehow and then adding cornstarch?
Take 4 T of the cooked sauce, mix it with cornstarch and put it back into the crockpot! This slurry will thicken it all up.
I used fresh broccoli and doubled the “sauce” because we like stuff pretty saucy! It was great and will definitely be making again soon. I also added extra garlic ’cause we’re garlic lovers and maybe next time will throw in some mushrooms as well.
Ooh that sounds delicious! What a good idea!
I’m bummed it didn’t turn out. Was I supposed to put 1/4 CUP of cornstarch? 😳
Yes! I am so sorry that it didn’t turn out for you!