If you’re craving that classic takeout taste but want the ease of set-it-and-forget-it cooking, you’re going to adore this Slow Cooker Beef and Broccoli Recipe. It’s like your favorite Chinese dish got a slow cooker makeover—tender beef, perfectly crisp-tender broccoli, and a rich, savory sauce that clings just right. I absolutely love how this turns out every time, and I bet once you try it, it’ll be your go-to weeknight dinner too.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss everything in the slow cooker and walk away—perfect for busy days.
- Tender Meat Every Time: The low and slow method makes beef incredibly soft and juicy.
- Balanced Flavors: The mix of soy, garlic, and brown sugar gives the sauce that perfect sweet-savory punch.
- Healthy Boost: Adding broccoli late keeps it crisp and vibrant, so you get great texture and nutrition.
Ingredients You’ll Need
The ingredients here are simple but thoughtfully combined to build flavor without fuss. You’ll find beef chuck is ideal because it gets tender over slow heat, while frozen broccoli is super convenient and holds its color well.
- Beef Chuck Roast: Cut into thin strips, this cut becomes meltingly tender, plus it absorbs the sauce beautifully.
- Low-Sodium Beef Broth: Using low sodium helps you control the saltiness better and enhances that meaty depth.
- Low-Sodium Soy Sauce: Brings salty umami without overpowering, and low sodium stops things from getting too salty.
- Dark Brown Sugar: Adds a hint of molasses sweetness that balances salty flavors.
- Sesame Oil: Just a little gives a toasty, nutty aroma that makes the dish sing.
- Minced Garlic: A key flavor player here, fresh always wins over powdered.
- Cornstarch: Helps thicken the sauce so it coats everything perfectly.
- Frozen Broccoli Florets: Convenient and quick, plus freezing actually helps keep their bright green color.
Variations
This Slow Cooker Beef and Broccoli Recipe is super versatile. I love tweaking it to match what I have on hand or when I’m craving something a little different. Feel free to play around with the texture and flavor to make it your own.
- Spicy Kick: I sometimes add a teaspoon of chili flakes or sriracha to the sauce for a gentle heat that wakes up the flavors.
- Veggie Boost: Try adding sliced bell peppers or snap peas with the broccoli for extra crunch and color.
- Gluten-Free Option: Swap soy sauce for tamari and cornstarch for arrowroot powder for a gluten-safe twist.
- Thicker Sauce: Double the cornstarch slurry if you like your sauce extra glossy and thick.
How to Make Slow Cooker Beef and Broccoli Recipe
Step 1: Whisk together your flavorful sauce
This step sets the tone for the dish, so I always mix the low-sodium beef broth, soy sauce, brown sugar, sesame oil, and minced garlic in a medium bowl until everything’s nicely blended. The brown sugar dissolves and balances the saltiness perfectly. I’ve found using fresh garlic here is key—it just makes the flavor pop in a way powdered garlic can’t.
Step 2: Coat the beef and slow cook
After cutting your chuck roast into thin strips (about ¼-inch thick), toss the beef in the sauce in your slow cooker so every piece is fully coated. Cooking on low for 2.5 to 3.5 hours lets the beef soak in all those flavors and become beautifully tender. Trust me, it’s worth the wait.
Step 3: Thicken the sauce with cornstarch
About an hour before the cooking time ends, scoop out roughly ¼ cup of the sauce and whisk in the cornstarch until smooth. Stir this slurry slowly back into the crockpot. This step is a game changer since it thickens up the sauce without lumps and helps it cling to the beef and broccoli wonderfully.
Step 4: Add broccoli and finish cooking
In the last 30 minutes, add the frozen broccoli florets straight into the slow cooker. The broccoli finishes tender-crisp and just right—no mushiness. If you prefer softer broccoli, you can thaw it a bit before adding or add it earlier, about 45-60 minutes before the end. I like to keep it crisp because it adds great texture contrast.
Once the broccoli is cooked to your liking, the dish is ready to serve—simple as that!
Pro Tips for Making Slow Cooker Beef and Broccoli Recipe
- Even Slices Mean Even Cooking: I always slice the beef as thin as possible. It cooks faster and gets that tender texture without drying out.
- Don’t Skip the Cornstarch Slurry: I learned this one the hard way—without it, the sauce stays watery and doesn’t cling to the beef the same.
- Frozen Broccoli Convenience: Tossing it in frozen saves time, plus it steams nicely inside the slow cooker without adding extra water.
- Adjust Broccoli Timing: Adding broccoli too early can make it mushy, so I usually add it in the last 30 minutes for perfect texture.
How to Serve Slow Cooker Beef and Broccoli Recipe
Garnishes
I usually sprinkle some chopped green onions and toasted sesame seeds on top right before serving—it adds a fresh bite and a bit of crunch. Honestly, those little touches take the dish from tasty to restaurant-quality at home.
Side Dishes
White jasmine or basmati rice is my classic side because it soaks up the sauce perfectly. Sometimes, I like to serve it with steamed jasmine rice or even cauliflower rice if I’m watching carbs. Simple Asian-style cucumber salad on the side also pairs beautifully for a fresh contrast.
Creative Ways to Present
For a special dinner, I’ve served this dish in little mini slow cooker inserts for individual portions—so cute and cozy! Or, you can plate it over fried rice with a sprinkle of crispy shallots and fresh cilantro for an elevated look. Adding a wedge of lime on the side gives a nice zing when squeezed just before eating.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I transfer them to airtight containers and refrigerate. The beef and broccoli stay delicious for about 3-4 days. Just make sure to cool it completely before sealing to keep the texture fresh.
Freezing
I’ve frozen this recipe a couple of times by portioning it into freezer-safe containers. It defrosts beautifully, although I recommend freezing before adding the broccoli, then steam fresh broccoli when reheating for the best texture.
Reheating
To reheat, I warm leftovers gently in a skillet or microwave, adding a splash of beef broth if it looks dry. This keeps the beef juicy and the sauce luscious without overcooking the broccoli. If you froze it without broccoli, just steam or microwave the broccoli separately and toss everything together before serving.
FAQs
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Can I use other cuts of beef in this Slow Cooker Beef and Broccoli Recipe?
Absolutely! While beef chuck roast is ideal because it becomes tender when cooked low and slow, you can also use flank steak or sirloin sliced thinly. Just keep in mind that leaner cuts may cook faster and can dry out if overcooked, so watch your timings carefully.
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How do I prevent the broccoli from getting mushy?
The key is to add the broccoli late in the cooking process—generally in the last 30 minutes. Using frozen broccoli also helps because it stays firmer compared to fresh, and avoids overcooking inside the slow cooker’s steam environment.
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Can I make this recipe gluten-free?
Yes! Just swap the regular soy sauce for tamari or another gluten-free soy sauce substitute. The rest of the ingredients are naturally gluten-free, so this adjustment makes it safe and delicious.
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Do I need to brown the beef before slow cooking?
Not at all. One of the things I adore about this slow cooker recipe is that you don’t have to brown the beef first—it saves you time and clean-up, and the beef still gets tender and flavorful just by cooking in the sauce.
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What should I serve with Slow Cooker Beef and Broccoli?
Steamed white rice is the classic choice, but jasmine rice, brown rice, or cauliflower rice all work great. For something lighter, a quick Asian-style cucumber salad adds freshness, and roasted sesame green beans make a tasty side too.
Final Thoughts
This Slow Cooker Beef and Broccoli Recipe has become such a staple for me because it’s fuss-free yet packed with the kind of rich flavor and satisfying texture that feels special. I love sharing it with friends who’ve never tackled slow cooker Asian dishes before—they always ask for seconds. Give it a go—you’ll be amazed how easy and rewarding it is to make your favorite takeout classic at home with minimal effort and maximum taste!
Print
Slow Cooker Beef and Broccoli Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Chinese-American
Description
This Slow Cooker Beef & Broccoli recipe offers tender strips of beef chuck roast cooked low and slow in a savory garlic soy sauce, combined with crisp-tender broccoli florets for a comforting and easy meal. Perfectly balanced with a hint of sweetness from dark brown sugar and a rich sesame oil aroma, this dish is ideal for busy days when you want a delicious, hands-off dinner ready to serve with rice.
Ingredients
Beef and Sauce
- 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)
Thickening
- 2 tablespoons cornstarch
Vegetables
- 1 (12-ounce) bag frozen broccoli florets (about 3 cups)
Instructions
- Prepare the sauce: In a medium bowl, whisk together 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 until well combined.
- Combine beef and sauce in slow cooker: Place 1 ½ pounds of beef chuck roast strips in a 4-7-quart slow cooker, then pour the prepared sauce over the meat. Toss to fully coat all the beef strips in the sauce for even flavor infusion.
- Cook on low: Cover and cook the beef mixture on the LOW setting for 2.5 to 3.5 hours until the meat is tender and flavorful.
- Thicken the sauce: About an hour before cooking is complete, remove ¼ cup of the liquid sauce from the slow cooker. Whisk the reserved sauce with 2 tablespoons cornstarch in a small bowl until smooth, then slowly stir this mixture back into the slow cooker to thicken the sauce.
- Add broccoli: With 30 minutes remaining, add the frozen broccoli florets to the slow cooker. Stir gently to incorporate. Cover and continue cooking to allow the broccoli to become crisp-tender. For softer broccoli, partially thaw the florets before adding or add them earlier with 45 to 60 minutes remaining.
- Serve: Once finished, optionally garnish with sliced green onions and sesame seeds. Serve hot alongside white rice for a complete meal.
Notes
- This crockpot recipe yields tender beef with a rich, savory garlic soy sauce base and crisp broccoli for texture balance.
- Adjust broccoli cooking time to your preferred tenderness by thawing prior to adding or adding earlier in the cooking cycle.
- Garnishing with green onions and sesame seeds adds a fresh and nutty finishing touch.
- Serve with white rice or noodles to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 12 g
- Sodium: 934 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 0.2 g
- Protein: 24 g
- Cholesterol: 78 mg
