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This easy slow cooker beef and broccoli recipe is a great way to make a takeout-style dinner at home.
Thinly sliced beef cooks in a sweet and savory sauce made with soy sauce, brown sugar, garlic, and ginger. Add broccoli near the end, and you’ve got an easy slow cooker dinner to serve over rice.
Using the Crock Pot gives the beef plenty of time to become tender without needing much attention. There’s just a little prep at the beginning, and the sauce thickens with cornstarch before serving.
It’s a good choice for busy weekdays when you want dinner mostly taken care of ahead of time.
For more easy slow cooker recipes, try my slow cooker chicken stew, slow cooker chicken stroganoff, and slow cooker ham and beans.
Why You’ll Love This Recipe
- Easy to prepare: Just 10 minutes of prep time before the slow cooker does most of the work.
- Great for family dinners: Serve it over rice or noodles for a filling meal for the whole family, with enough for 4–6 servings.
- Tender beef and delicious sauce: The beef cooks slowly in a sweet and savory sauce with garlic, ginger, and sesame oil.
Kitchen Equipment
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Beef chuck roast: Slice the beef thinly across the grain, about ¼ inch thick, so it becomes tender as it cooks. You can also use flank steak or strip steak.
- Beef stock or broth: Forms the base of the sauce and provides additional beef flavor.
- Brown sugar: Balances the soy sauce and gives the finished sauce its sweetness.
- Broccoli: Frozen broccoli work well, but you can also use fresh broccoli florets. Add them near the end of cooking to prevent overcooking.
- Soy Sauce: Low-sodium soy sauce adds flavor without being too salty.
How to Make Slow Cooker Beef and Broccoli
Here are the step-by-step instructions for making this Slow Cooker Broccoli Beef:
Step 1. In a medium mixing bowl, whisk together the beef stock, soy sauce, brown sugar, sesame oil, garlic, and ginger.
Step 2. Add the sliced beef and diced onion to the slow cooker and then pour the sauce over the top, mixing the beef with the sauce.
Step 3. Cover and cook on low for 5–6 hours (or on high for 3 hours), until the beef is cooked through and tender.
Step 4. In a small bowl, mix the cornstarch with 2 tablespoons cold water (or sauce from the slow cooker) to form a slurry. Stir the cornstarch slurry into the slow cooker to thicken the sauce.
Step 5. Add the broccoli florets during the final 30 minutes of cooking. Cover and continue cooking until broccoli is tender but still vibrant.
Step 6. Taste and adjust seasoning if needed. Serve hot over rice or noodles.
Serving Suggestions
- Serve over cooked white or brown rice. Jasmine rice is a favorite at our house. You can use cauliflower rice for a low-carb option.
- Add red pepper flakes for heat.
- Garnish with sesame seeds and green onions.
- Serve with egg rolls for a satisfying Chinese meal.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months (freeze without rice).
- Reheat: Warm gently on stovetop or microwave until heated through.
Frequently Asked Questions
Yes. If chuck roast isn’t available at your grocery store, try skirt steak, chuck steak, or a sirloin roast if sliced thin.
Yes. Cook on high for 3–4 hours, but low gives more tender results.
Add during the final 30 minutes to prevent overcooking.
More Easy Dinner Recipes
- Easy Cashew Chicken
- Simple Chicken Stir-Fry
- Jerk Chicken and Rice
- Crock Pot Taco Chicken Chili
- Crock Pot White Chicken Chili
If you make this slow cooker beef and broccoli recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Slow Cooker Beef and Broccoli
Equipment
Ingredients
- 1 1/2 pounds beef chuck roast, sliced thinly across the grain (about 1/4 inch pieces)
- 1 cup beef stock, or beef broth
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar, packed
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ground ginger, optional or 1 tablespoon fresh grated ginger
- 1 small onion, diced
- 2 tablespoons cornstarch
- 1 12 ounce bag frozen broccoli florets, or about 3 cups fresh
Optional for serving:
- Cooked rice
- Sesame seeds
- Green onions
Instructions
- In a medium mixing bowl, whisk together the beef stock, soy sauce, brown sugar, sesame oil, garlic, and ginger.
- Add the sliced beef and diced onion to the slow cooker and then pour the sauce over the top, mixing the beef with the sauce.
- Cover and cook on low for 5–6 hours (or on high for 3 hours), until the beef is cooked through and tender.
- In a small bowl, mix the cornstarch with 2 tablespoons cold water (or sauce from the slow cooker) to form a slurry. Stir the slurry into the slow cooker to thicken the sauce.
- Add the broccoli florets during the final 30 minutes of cooking. Cover and continue cooking until broccoli is tender but still vibrant.
- Taste and adjust seasoning if needed. Serve hot over rice or noodles.
Notes
- Serve over cooked white or brown rice. You can use cauliflower rice for a low-carb option.
- Add red pepper flakes for heat.
- Garnish with sesame seeds and green onions.
- Serve with egg rolls for a satisfying Chinese meal.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months (freeze without rice).
- Reheat: Warm gently on stovetop or microwave until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
