Crock Pot Beef and Broccoli

This savory, tender Crock Pot Beef and Broccoli is made with thin-sliced beef chuck roast, garlic, soy sauce, dark brown sugar, and frozen broccoli florets. This easy slow-cooked version of the classic takeout dish is packed with flavor and perfect for a cozy, no-fuss dinner. It takes about 3 hours and 45 minutes from start to finish and serves 6. Serve it over steamed white rice or even cauliflower rice for a complete and satisfying meal.

Crock Pot Beef and Broccoli 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)

How To Make Crock Pot Beef and Broccoli

1. Make the sauce: In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and minced garlic.
2. Add beef to slow cooker: Place the sliced beef in your slow cooker and pour the sauce over it, tossing to coat evenly.
3. Cook on low: Cover and cook on LOW for 2.5 to 3.5 hours until the beef is tender.
4. Thicken the sauce: About 1 hour before it’s done, remove ¼ cup of the cooking liquid and mix it with the cornstarch in a small bowl. Stir the slurry back into the slow cooker.
5. Add broccoli: With 30 minutes remaining, stir in the frozen broccoli. Cover and cook until the broccoli is crisp-tender.
6. Serve: Garnish with green onions or sesame seeds if desired, and serve over rice.

Recipe Tips

• Slice beef thinly: Cutting the beef into thin strips ensures it cooks evenly and stays tender.
• Use fresh broccoli: You can substitute fresh broccoli florets if preferred—just add them during the last 30 minutes.
• Make it saucier: If you like extra sauce, double the broth and soy sauce.
• Garnish to impress: Top with sesame seeds or chopped green onions for a takeout-style finish.
• For softer broccoli: Let the broccoli partially thaw or add it earlier in the cooking time.

Best Sides For Beef and Broccoli

This beef and broccoli is fantastic served over white or brown rice, but you can also try it with fried rice, noodles, or quinoa. For a lighter touch, pair it with a crisp cucumber salad, steamed edamame, or miso soup.

How To Store Beef and Broccoli

Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze: Let the dish cool, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Beef and Broccoli Nutrition Facts

• Calories: 298
• Total Fat: 15g
• Saturated Fat: 6g
• Carbohydrates: 16g
• Sugar: 12g
• Protein: 24g
• Sodium: 934mg

FAQs

Can I use a different cut of beef?
Yes, flank steak or sirloin also works well—just slice it thinly across the grain.

Is this dish gluten-free?
To make it gluten-free, use tamari or a certified gluten-free soy sauce.

Can I add more vegetables?
Definitely—sliced bell peppers, carrots, or snap peas can be added for extra color and nutrition.

Do I need to sear the beef first?
Not at all! This recipe is designed to skip the searing step while still delivering tender results.

Can I make it spicy?
Yes! Add red pepper flakes or a splash of sriracha to the sauce for a spicy kick.

Try More Recipes:

• Crock Pot BBQ Beef Short Ribs
• Crock Pot Baked Ziti With Ground Beef
• Crock Pot Baked Beans With Ground Beef

Crock Pot Beef and Broccoli

Recipe by RobertCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

3

hours 

30

minutes

Calories

298

kcal

A savory slow-cooked beef dish with tender meat, rich garlic-soy sauce, and crisp broccoli—better than takeout!

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
  

• 2 tablespoons cornstarch
  

• 1 (12-ounce) bag frozen broccoli florets

Directions

• Whisk broth, soy sauce, brown sugar, sesame oil, and garlic in a bowl.
  
• Add beef to slow cooker and pour sauce over it. Toss to coat.
  
• Cover and cook on LOW for 2.5–3.5 hours.
  
• Mix ¼ cup sauce with cornstarch and stir back into the slow cooker.
  
• Add broccoli during the last 30 minutes of cooking.
  
• Garnish if desired and serve over rice.