Crockpot Beef and Broccoli
Slow Cooker Beef and Broccoli is an easy, flavorful dish perfect for a busy weeknight dinner or a cozy family meal.
With tender beef, perfectly steamed broccoli, and a rich, savory sauce, this recipe is simple to make and guaranteed to please.
Whether you’re prepping dinner for tonight or planning ahead for the week, this dish can be ready in just a few hours with minimal hands-on time.
Crockpot Beef and Broccoli Recipe Highlights
- Quick prep, only 15 minutes of hands-on time.
- Tender beef that soaks up all the delicious sauce.
- Broccoli that steams perfectly in the slow cooker.
- Family-friendly meal that’s better than takeout.
- Minimal cleanup thanks to the slow cooker.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BEEF – I use beef sirloin because it cooks tenderly in the slow cooker without drying out. Thinly slicing the beef helps it absorb the sauce and stay tender. If needed, flank steak or skirt steak are good alternatives, though they may have a slightly different texture.
LIQUID SEASONINGS – This includes low sodium beef broth, low sodium soy sauce, rice vinegar, and toasted sesame oil. The low sodium options keep the salt level in check, while rice vinegar adds a tangy flavor, and sesame oil brings a nutty richness. If you only have regular soy sauce, be mindful of the additional saltiness.
SEASONINGS – The combination of garlic, onion powder, black pepper, ground ginger, and red pepper flakes gives the sauce a balance of savory depth and warmth. The ginger adds a mild spice, while the red pepper flakes bring a hint of heat. Feel free to adjust the spiciness by using more or less red pepper flakes.
CORNSTARCH – Cornstarch is key for thickening the sauce, giving it that perfect, glossy finish that clings to the beef and broccoli. Mix it with the reserved sauce to create a slurry, which helps it blend smoothly without clumping. If you don’t have cornstarch, arrowroot powder works as a substitute, but the sauce may be slightly less glossy.
BROCCOLI – I use fresh broccoli florets, which steam well in the slow cooker. If you’re short on time, frozen broccoli can work too—just add it in the last 30 minutes so it doesn’t overcook. Bagged broccoli florets are a great convenience option, but check for any large stems and trim them if necessary.
How To Make Crockpot Beef and Broccoli
Please check the printable recipe card below for more detailed instructions.
- Mix the beef broth, brown sugar, soy sauce, garlic, rice vinegar, sesame oil, and seasonings together. Reserve ½ cup of the sauce in the fridge.
- Place the sliced beef in the slow cooker and pour the remaining sauce over it. Cook on low for 3-4 hours until the beef is tender.
- Whisk the reserved sauce with cornstarch, then add to the slow cooker. Place the broccoli on top and cook for another 30-60 minutes until the broccoli is tender and the sauce thickens.
- Stir everything together to coat the beef and broccoli in the sauce. Serve over rice and garnish with sesame seeds if desired.
Leftovers and Storage
STORE – Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
FREEZE – You can freeze this dish for up to 2 months. Place in freezer-safe containers, leaving some space for expansion.
REHEAT – Warm up leftovers in a saucepan over medium heat or in the microwave until heated through.
MAKE AHEAD – You can prepare the sauce and slice the beef ahead of time. Store them separately in the fridge until you’re ready to cook.
More Easy and Delicious Slow Cooker Beef Recipes
Serving Suggestions
WHITE OR BROWN RICE – These classic options are perfect for soaking up the rich sauce from the beef and broccoli.
OATMEAL DINNER ROLLS – These rolls are a great side for mopping up any extra sauce and add a comforting, homemade touch.
ROASTED CARROTS – Their natural sweetness pairs perfectly with the savory beef and broccoli.
CHOPPED TOMATO SALAD – A fresh, simple salad with diced tomatoes, cucumbers, and a light vinaigrette adds brightness to the meal without overpowering it.
CUCUMBER SALAD – You can choose between Oma’s German Cucumber Salad, a light, refreshing version with vinegar and dill or a Creamy Cucumber Salad that offers a richer, tangy contrast. Both add a cool and crisp balance to the rich flavors of the beef.
Recipe Success Tips
SLICE BEEF AGAINST THE GRAIN – Cutting the beef against the grain ensures a more tender texture. The muscle fibers are shortened, making the meat easier to chew. This is especially important for tougher cuts like sirloin or flank steak.
CONTROL THE SAUCE CONSISTENCY – If your sauce becomes too thick after adding the cornstarch slurry, you can add a little more beef broth to loosen it up. If it’s still too thin, continue cooking uncovered for a few minutes to let some of the liquid evaporate.
ADD BROCCOLI LATER FOR PERFECT TEXTURE – For broccoli that’s tender with a bit of crunch, add it to the slow cooker only during the last 30 minutes. If you like softer broccoli, you can cook it for closer to an hour.
BALANCE THE SWEETNESS – If the sauce tastes a bit too sweet for your liking, add a splash of soy sauce or rice vinegar to balance it out. This can be especially helpful if you prefer a more savory flavor.
Commonly Asked Questions
How thin should I cut the beef strips?
I found that about ¼” or thicker worked well. If you cut the beef too thin, it’s easy to overcook and will shred apart. You can also cut the beef into cubes to ensure it holds up.
Can I stir the broccoli into the sauce while it cooks?
Instead of steaming the broccoli on top of the sauce, you can stir it into the sauce. It can cook a lot quicker this way. If you want to keep a little firmness in the broccoli, I recommend steaming it on top.
More Easy and Delicious Slow Cooker Recipes
Crockpot Country Style Pork Ribs
Crockpot Beef and Broccoli
Ingredients
- 2 pounds beef sirloin sliced thinly into bite-size pieces
- 1 ¼ cup low sodium beef broth
- ½ cup brown sugar packed
- ½ cup low sodium soy sauce
- 4 cloves garlic minced
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- ¼ cup cornstarch
- 16 ounces broccoli florets fresh
Optional
- sesame seeds Garnish
Instructions
- Combine the beef broth, brown sugar, soy sauce, garlic, rice vinegar, sesame oil, onion powder, black pepper, and red pepper flakes in a large bowl. Set aside about ½ cup of the sauce and keep it in the refrigerator for later.
- Add the sliced beef to the bottom of the slow cooker. Pour the sauce mixture (besides the reserved ½ cup) over the beef.
- Cook on low for 3-4 hours or just until the beef is cooked through.
- Whisk the reserved sauce and cornstarch together to make a slurry. Add the slurry to the slow cooker and gently stir to combine with the sauce.
- Add the broccoli florets to the slow cooker. Do not mix so the broccoli can steam in the slow cooker..
- Cook for an additional 30 minutes – 1 hour until the sauce has thickened and the broccoli reaches your preferred tenderness. The beef should be cooked through and tender when done.
- Gently fold in the steamed broccoli to coat it with the sauce. Serve over rice and garnish with sesame seeds if desired.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.