Crockpot beef and broccoli tastes like your favorite takeout, but the beef is even more tender. Thin slices of beef cook low and slow in a savory garlic, soy and brown sugar sauce, and the broccoli goes in at the end so it stays bright green and crisp-tender.
Spoon it over steamed rice for an easy weeknight dinner.
Why You Will Love This Crockpot Beef and Broccoli
- Better than takeout. More tender beef, less grease.
- Glossy sauce. Cornstarch thickens it at the end.
- Crisp broccoli. Added last so it does not overcook.
- Budget friendly. Uses chuck roast instead of pricey steak.
Ingredients for Crockpot Beef and Broccoli
- Beef: 2 lb (900 g) boneless chuck roast or flank steak, sliced thinly across the grain. Partly freezing the beef for 30 minutes makes slicing easier.
- Sauce: Beef broth, low-sodium soy sauce, brown sugar, sesame oil, garlic and ginger.
How to Make Crockpot Beef and Broccoli
Step 1: Mix the sauce
Whisk the broth, soy sauce, brown sugar, sesame oil, garlic and ginger in a 6-quart slow cooker.
Step 2: Add the beef
Add the sliced beef and stir to coat.
Step 3: Slow cook
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 hours, until tender.
Step 4: Thicken
Stir in the cornstarch slurry, cover and cook on HIGH for 20 minutes until the sauce is glossy.
Step 5: Add broccoli
Steam or microwave the broccoli for 3 to 4 minutes until crisp-tender and fold it in just before serving.
Tips for the Best Crockpot Beef and Broccoli
- Slice across the grain. Short fibers mean tender bites.
- Cook broccoli separately. Broccoli cooked for hours turns olive green and mushy.
- Low-sodium soy sauce. The sauce reduces, so regular soy can be too salty.
- Add heat. A pinch of red pepper flakes or a squeeze of sriracha.
What to Serve with Crockpot Beef and Broccoli
Serve over steamed jasmine rice or noodles, topped with sesame seeds and green onions. Pair with crockpot honey garlic chicken for a takeout night at home.
Easy Variations
- Gluten-free. Use tamari and check the broth.
- Mixed veggies. Add snap peas and sliced bell peppers with the broccoli.
- Mongolian-style. Increase brown sugar to 1/2 cup and add green onions.
How to Store and Reheat
Refrigerate up to 4 days. Freeze the beef in sauce without broccoli up to 3 months.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- Wooden cutting board with handle: for slicing and serving right at the table.
- Stainless steel measuring cups and spoons: for sauces and spice blends.
Planning a busy week? The Slow Cooking for Busy Days guide covers time-saving slow cooker recipes and meal planning.
Crockpot Beef and Broccoli
Ingredients
Method
- Whisk the broth, soy sauce, brown sugar, sesame oil, garlic and ginger in a 6-quart slow cooker.
- Add the sliced beef and stir to coat.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 3 hours, until tender.
- Stir in the cornstarch slurry, cover and cook on HIGH for 20 minutes until the sauce is glossy.
- Steam or microwave the broccoli for 3 to 4 minutes until crisp-tender and fold it in just before serving.
Notes
Crockpot Beef and Broccoli FAQ
What cut of beef is best for crockpot beef and broccoli?
Chuck roast gets the most tender. Flank steak works but can dry out if cooked too long; check it at 4 hours on LOW.
When do you add broccoli to the slow cooker?
At the end. Steam it separately and fold it in, or add it for the last 20 to 30 minutes on HIGH.
How do you thicken the sauce?
Stir in a cornstarch slurry and cook on HIGH for 20 minutes.
Can I freeze beef and broccoli?
Yes, the beef and sauce freeze well for up to 3 months. Add fresh broccoli when reheating.
