Skip the takeout menu and get ready for a restaurant-quality meal made incredibly easy in your own kitchen. This Crock Pot Beef and Broccoli is the ultimate “set it and forget it” recipe, delivering unbelievably tender beef and perfectly crisp-tender broccoli all coated in a rich, savory, and slightly sweet sauce. It’s one of the best Slow Cooker Beef and Broccoli recipes for a busy weeknight, requiring minimal prep work for a massive flavor payoff. Serve it over a bed of fluffy white rice for a complete and satisfying dinner the whole family will love.
Why This is the Ultimate Slow Cooker Beef Recipe
This recipe is a game-changer for homemade Asian-inspired dishes. Here’s why you’ll love it:
- Melt-in-Your-Mouth Tender Beef: The slow cooker works its magic, taking a simple cut of beef and making it incredibly tender and flavorful.
- Rich and Savory Sauce: The combination of beef broth, soy sauce, and a touch of brown sugar creates a perfectly balanced and delicious sauce that’s way better than anything from a jar.
- Perfectly Cooked Broccoli: By adding the broccoli at the very end of the cooking time, it steams to a perfect crisp-tender texture, never mushy.
- Incredibly Easy: After a few minutes of prep, you can let your slow cooker do all the work, making it perfect for a busy day.
Your Simple Ingredient Checklist
This recipe uses a handful of simple ingredients to create its signature savory sauce.
The Ingredient Lineup:
- Beef: 2 lbs of thinly sliced sirloin steak or a boneless beef chuck roast, cut into thin strips.
- Beef Stock: 1 cup.
- Soy Sauce: ½ cup of reduced-sodium soy sauce.
- Brown Sugar: ¼ cup, packed.
- Sesame Oil: 1 tablespoon.
- Garlic: 3 cloves, minced.
- Broccoli: 1 (12-ounce) bag of frozen broccoli florets.
- For Thickening: 4 tablespoons of cornstarch and 4 tablespoons of cold water.
- For Serving: Cooked white rice.
Step-by-Step Slow Cooker Instructions
Get ready for the easiest beef and broccoli you’ve ever made.
Part 1: Combine and Cook the Beef
- Make the Sauce: In the insert of your 6-quart slow cooker, whisk together the beef stock, soy sauce, brown sugar, sesame oil, and minced garlic until the sugar is mostly dissolved.
- Add and Cook the Beef: Place the thinly sliced beef into the sauce in the slow cooker. Toss everything together to ensure the beef is well coated. Cover the crockpot and cook on LOW for 5 hours.
Part 2: Thicken the Sauce and Add Broccoli
- Thicken the Sauce: After 5 hours, the beef should be very tender. In a small bowl, whisk together the cornstarch and cold water until it forms a smooth slurry. Pour the slurry into the slow cooker and stir it into the sauce until well combined.
- Add Broccoli and Finish: Add the entire bag of frozen broccoli florets to the slow cooker and stir to combine.
- Final Cook: Cover the crockpot and cook on LOW for an additional 30 minutes, or until the sauce has thickened and the broccoli is crisp-tender.
- Serve: Serve the beef and broccoli hot over a bed of warm white rice. Garnish with sesame seeds or chopped green onions if desired.
Frequently Asked Questions (FAQ)
1. What is the best cut of beef for Slow Cooker Beef and Broccoli? A boneless beef chuck roast is a fantastic and economical choice because the slow cooking process breaks it down and makes it incredibly tender. Sirloin steak, cut into thin strips against the grain, is another great option for a very tender result.
2. Can I use fresh broccoli instead of frozen? Yes, you can definitely use fresh broccoli. Simply cut about 4-5 cups of fresh broccoli florets into bite-sized pieces. Add them to the slow cooker for the final 30-45 minutes of cooking time, or until they reach your desired level of tenderness.
3. Do I have to use a slow cooker for this recipe? While this is designed as a Crock Pot Beef and Broccoli recipe, you can make a similar version on the stovetop. Sear the beef strips in a large Dutch oven, then add the sauce ingredients and simmer, covered, for about 1-1.5 hours, or until the beef is tender. Add the broccoli and the cornstarch slurry during the last 10 minutes of cooking.
4. How do I store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a skillet on the stovetop over medium-low heat until warmed through. The sauce may thicken slightly in the fridge.
Crock Pot Beef and Broccoli: Better Than Takeout!
Equipment
- Slow cooker 6-quart recommended
- Mixing bowl
- Whisk
- Knife and cutting board
Ingredients
- 2 lbs sirloin steak or boneless beef chuck roast, thinly sliced
- 1 cup beef stock
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup brown sugar, packed
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 12 oz frozen broccoli florets (or 4–5 cups fresh)
- 4 tbsp cornstarch
- 4 tbsp cold water
- cooked white rice, for serving
- sesame seeds or green onions, for garnish (optional)
Instructions
- In the slow cooker insert, whisk together beef stock, soy sauce, brown sugar, sesame oil, and garlic until combined.
- Add thinly sliced beef to the sauce and toss to coat. Cover and cook on LOW for 5 hours.
- After 5 hours, whisk cornstarch and cold water together in a small bowl to form a slurry. Stir slurry into the slow cooker.
- Add broccoli florets and stir to combine. Cover and cook on LOW for an additional 30 minutes, or until broccoli is crisp-tender and sauce thickens.
- Serve hot over cooked rice. Garnish with sesame seeds or green onions, if desired.