Crock Pot Beef and Broccoli
I make this slow-cooker beef and broccoli almost every other week when life gets busy. It hits the sweet spot: tender, thinly sliced beef bathed in a savory-sweet sauce, with just-tender broccoli added at the end. It’s an easy weeknight dinner that tastes restaurant-quality with very little hands-on time.
Why you’ll love this dish
This recipe gives you takeout-style beef and broccoli without the delivery wait or the sodium overload. It’s low-effort (set-and-forget), budget-friendly when you use flank or sirloin, and flexible — great for feeding kids, prepping lunches, or pulling together a last-minute dinner for friends.
“Tender, flavorful beef with a glossy sauce — my kids begged for seconds and I loved that it practically made itself.” — a quick reader review
Beyond convenience, the slow cooker helps break down connective tissue in cheaper cuts and concentrates flavor. Adding broccoli at the end keeps it bright and slightly crisp rather than mushy.
The cooking process explained
Overview — what happens and when:
- Mix a simple sauce of soy, brown sugar, garlic, ginger, cornstarch, and beef broth. The cornstarch both seasons and helps thicken the sauce.
- Nestle thinly sliced beef in the crock pot and pour the sauce over it.
- Slow-cook on low for 6–7 hours (or high for 3–4 hours) until the beef is tender.
- Add broccoli in the last 30 minutes so it cooks through but stays vibrant.
- Finish with a splash of sesame oil and adjust salt and pepper before serving.
This approach keeps hands-on time minimal while ensuring tender beef and crisp-tender broccoli.
Gather these items
What you’ll need:
- 1 lb beef (flank steak or sirloin), sliced thin — slice across the grain for tenderness.
- 2 cups broccoli florets — fresh is best; frozen will work but expect softer texture.
- 1/2 cup soy sauce — use low-sodium if preferred; tamari for gluten-free.
- 1/4 cup brown sugar — light or dark both work.
- 2 tablespoons cornstarch — for thickening; see notes for alternatives.
- 2 cloves garlic, minced — or 1/2 teaspoon garlic powder in a pinch.
- 1 tablespoon ginger, minced — ground ginger can substitute (about 1/2 teaspoon).
- 1 cup beef broth — or water with a bouillon cube.
- 1 tablespoon sesame oil — added at the end for aroma.
- Salt and pepper to taste.
Substitution notes: For a gluten-free version use tamari and gluten-free cornstarch. For lower sugar, reduce brown sugar to 2 tablespoons and add a splash of rice vinegar to balance.
How to prepare it
Step-by-step directions (clean, simple, and actionable):
- In a medium bowl, whisk together soy sauce, brown sugar, cornstarch, minced garlic, minced ginger, and beef broth until smooth and the cornstarch is fully dissolved.
- Place the thinly sliced beef into the crock pot in an even layer. Pour the sauce over the beef and gently stir so slices are coated.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the beef is fork-tender.
- About 30 minutes before you want to serve, add the broccoli florets to the crock pot. Stir them into the sauce and replace the lid. Cook until broccoli is bright green and fork-tender (about 20–30 minutes).
- Just before serving, stir in the sesame oil. Taste and season with salt and pepper as needed.
- Serve hot over steamed rice or noodles and garnish if desired.
Hints: If the sauce seems thin at the end, remove a cup of liquid, whisk in 1–2 teaspoons cornstarch, return it to the crock pot and cook on high for 10–15 minutes, or thicken on the stovetop.
Best ways to enjoy it
Serving suggestions:
- Classic: Spoon over steamed jasmine rice or brown rice.
- Noodle bowl: Toss with udon or lo mein noodles and a drizzle of sesame oil.
- Low-carb: Serve over cauliflower rice or a bed of sautéed greens.
- Garnishes: Sprinkle toasted sesame seeds, sliced green onions, or a pinch of red pepper flakes for heat.
- Family-style: Keep extra sauce on the side for those who like things saucier.
Plate it in shallow bowls with rice underneath and beef plus broccoli mounded on top for a neat presentation.
How to store & freeze
Storage and reheating tips:
- Refrigerator: Cool leftovers within two hours, store in an airtight container, and eat within 3–4 days.
- Freezer: Freeze in a sealed container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened. Microwave reheats in 1-minute intervals, stirring between, until hot throughout. Reheated food should reach 165°F (74°C) for safety.
- Safety: Do not leave cooked beef at room temperature longer than 2 hours.
Pro chef tips
Helpful tips to improve the result:
- Slice thin and across the grain: This makes beef feel tender even when using leaner cuts. Freeze the steak 20–30 minutes before slicing — it firms up and slices cleaner.
- Optional sear: For extra depth, quickly sear the beef in a hot pan (30–60 seconds per side) before adding to the crock pot. Not necessary, but adds flavor.
- Cornstarch: Always dissolve cornstarch into cold liquid before adding. If the sauce still feels thin, thicken at the end rather than overcooking the broccoli.
- Broccoli timing: Add broccoli in the last 20–30 minutes. If using frozen broccoli, add 10–15 minutes before serving.
- Flavor boost: Add a teaspoon of toasted sesame oil at the end and a squeeze of lime or a splash of rice vinegar for brightness.
Creative twists
Variations to try:
- Spicy Szechuan: Add 1–2 teaspoons chili garlic sauce or a pinch of Szechuan peppercorns.
- Orange beef: Swap half the beef broth for freshly squeezed orange juice and add 1 teaspoon orange zest.
- Chicken or tofu: Use boneless chicken thighs or firm tofu; adjust cooking to 3–4 hours on low for chicken, or add tofu in the last 60 minutes.
- Mushroom medley: Add sliced mushrooms 60 minutes before the end for an earthy variation.
- Keto: Replace brown sugar with a sugar-free sweetener and serve over cauliflower rice.
Your questions answered
Q: Can I use frozen beef in the crock pot?
A: It’s best to thaw beef before slow-cooking. Starting from frozen increases time and may keep meat in the temperature “danger zone” too long. Thaw in the fridge overnight.
Q: How can I keep broccoli from getting mushy?
A: Add it in the last 20–30 minutes for fresh florets (less for frozen). Alternatively, blanch broccoli separately and toss it with the finished beef just before serving.
Q: Do I need to sear the beef first?
A: No — searing is optional. It adds flavor and a nicer crust but increases hands-on time. The slow cooker will tenderize the meat without searing.
Q: How do I thicken a thin sauce?
A: Make a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and stir into the hot sauce. Cook on high for 10–15 minutes until thickened. You can also thicken a removed cup of liquid on the stovetop and return it to the crock pot.
Q: Can I double this recipe?
A: Yes. Use a larger slow cooker and maintain similar liquid-to-meat ratios. Cooking time may increase slightly if the crock pot is very full; check tenderness.
Conclusion
If you want another reference or inspiration for slow-cooker versions of this favorite, I often compare techniques and timelines with other trusted recipes like Crockpot Beef and Broccoli – I Heart Naptime and Crock Pot Beef and Broccoli. Both have useful tips and variations that pair well with the approach described here.
Slow-Cooker Beef and Broccoli
Ingredients
Method
- In a medium bowl, whisk together soy sauce, brown sugar, cornstarch, minced garlic, minced ginger, and beef broth until smooth and the cornstarch is fully dissolved.
- Place the thinly sliced beef into the crock pot in an even layer. Pour the sauce over the beef and gently stir so slices are coated.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the beef is fork-tender.
- About 30 minutes before you want to serve, add the broccoli florets to the crock pot. Stir them into the sauce and replace the lid. Cook until broccoli is bright green and fork-tender (about 20–30 minutes).
- Just before serving, stir in the sesame oil. Taste and season with salt and pepper as needed.
- Serve hot over steamed rice or noodles and garnish if desired.
