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Make my Slow Cooker Beef and Broccoli — an incredibly tasty meal of tender beef and broccoli in an amazing homemade sauce. Perfect for a weeknight dinner.
Featured Comment
"This is so freaking delicious"
- KIM
Slow Cooker Beef and Broccoli is a great way to enjoy a takeout favorite at home with minimal effort. The slow cooker makes the beef extra tender, while the simple sauce of soy, garlic, and brown sugar adds bold, savory flavor. The broccoli is added at the end so it won't over cook and is just perfectly fork-tender.
Key Ingredients
Beef Chuck Roast: You’ll need about 2 pounds and then slice it thinly across the grain. We also use a chuck roast in our Mississippi Pot Roast recipe.
Beef Stock: Adds to the delicious base of the dish, much more flavorful than using water.
Soy Sauce: This is where that tasty Asian flavor comes from.
Seasonings: Brown sugar, sesame seed oil, minced garlic, and ground ginger help the sauce come together.
Cornstarch: Used to thicken the sauce.
Broccoli: Fresh broccoli cut into bite sized pieces.
How to Make Slow Cooker Beef and Broccoli
- Whisk the sauce until smooth and glossy.
- Let the beef simmer in it until perfectly tender.
- Thicken the sauce, add the broccoli at the end, and serve.
Tips & Variations
Cut Swap: Sirloin, flank, or strip steak can all be used for this recipe.
Frozen Broccoli: You can use frozen broccoli in place of fresh; cook for 20 minutes longer.
Extra Vegetables: You can add carrots, bell peppers, mushrooms, or water chestnuts at the start of cooking.
Extra saucy: Double the sauce if you love it spooned over rice.
Add heat: Stir in red pepper flakes or a splash of sriracha to the sauce.
Best Ways to Serve
Rice: Serving over a bed of steamed white rice (or Jasmine rice) is typical for crockpot beef and broccoli. Instead of white rice, you can serve it with brown rice or cauliflower rice.
Top it off: To add texture and flavor, add green onion and sesame seeds.
Should the meat be browned?
To make this easier, you do not need to brown the meat for this recipe. You can brown the beef if desired, and will add more depth of flavor.
How to Video
Ingredients
- 2 lbs. beef chuck roast, sliced thinly across the grain
- 1 cup beef stock, or beef broth
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tsp. sesame oil
- 3 cloves garlic, minced
- 1 tsp. dried ground ginger, (or 1 Tbsp. fresh grated)
- ¼ cup cornstarch
- 12 oz. Broccoli Florets, (about 3 cups)
Instructions
- In a medium sized mixing bowl, whisk together the beef stock, soy sauce, brown sugar, sesame oil, garlic and ground ginger.
- Lay the sliced beef to the bottom of the slow cooker and pour the sauce over top. Mix the beef slices with the sauce.
- Cook on HIGH for 3 hours/LOW for 5-6 hours or until the beef is cooked through.
- Take ¼ cup of the sauce out of the slow cooker and whisk together with the cornstarch. Pour back into the slow cooker and mix. Add the broccoli florets, cook on HIGH for 30 minutes or until the broccoli is tender and the sauce has thickened.
- Serve with desired sides.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Storing & Reheating Instructions
Place any leftovers in the fridge promptly. Place in the fridge for up to three days or this can be put in the freezer for up to three months. For best results, heat up leftovers in a sauce pan over low heat. Or microwave, do not overheat the beef.
More Slow Cooker Meals
Create a Chinese food-inspired meal plan by adding my Slow Cooker Pepper Steak, Slow Cooker Mongolian Chicken, Slow Cooker Mongolian Beef and Slow Cooker Cashew Chicken recipes to your menu.
Slow Cooker Cubed Steak is a no-fuss, fork-tender dish simmered in gravy that's perfect over mashed potatoes or rice.
Serve up Hot Roast Beef Sandwiches or Crockpot Flank Steak for an easy and flavorful dinner with minimal prep.
Slow Cooker Beef Tips are slow simmered in a rich gravy, while Slow Cooker Beef and Noodles brings classic comfort food to your crockpot.
I made this recipe using strip steak. The meat was a bit tough so I cooked it another hour. The flavor was delicious.