Slow Cooker Beef & Broccoli

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4.50 from 74 votes

My crockpot beef and broccoli recipe is loaded with tender beef, crisp broccoli, and a savory garlic soy sauce.

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner, entree, Main Course, main dish

Cuisine: Asian American, Chinese, chinese american

Keyword: beef and broccoli, beef and broccoli recipe, crockpot beef and broccoli, crockpot beef and broccoli recipe, homemade beef and broccoli, slow cooker beef and broccoli, Slow Cooker Beef and Broccoli Recipe, slow cooker recipes

Servings: servings

Author: Alyssa Rivers

Equipment

4-7-quart slow cooker

Ingredients

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
2 tablespoons cornstarch
1 (12-ounce) bag frozen broccoli florets about 3 cups

Instructions

Make the sauce by whisking 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 together in a medium bowl.
Add 1 ½ pounds boneless beef chuck roast cut into ¼-inch strips to a 4-7-quart slow cooker and pour the sauce over, tossing the meat to fully coat it.
Cook on LOW for 2.5-3.5 hours. About an hour before it is done, remove ¼ cup of the sauce and whisk it in a small bowl with 2 tablespoons cornstarch. Slowly stir this back into the slow cooker.
At the final 30 minutes of cook time, add 1 (12-ounce) bag frozen broccoli florets to the slow cooker and stir to incorporate. Cover and cook. This will leave the broccoli as crisp-tender, but if you would like the broccoli to be softer, you can partially thaw it prior to adding it to the slow cooker, or you can add it with 1 hour or 45 minutes left in the cook time.
Garnish with green onions and sesame seeds if desired, and serve with white rice.

Video

Notes

Updated June 6, 2025

Storing and Reheating Instructions: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over medium heat.

Nutrition

QR code

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