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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.
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!