Crockpot Beef and Broccoli
A tender and flavorful slow-cooker beef and broccoli dish, perfect for weeknight dinners, with a sweet-savory sauce that rivals takeout.
I make this Crockpot beef and broccoli on busy weeknights when I want takeout flavor with zero fuss. Thinly sliced flank or sirloin braises slowly in a sweet-savory sauce, then the broccoli gets added at the end so it’s bright and just-tender. If you like hands-off dinners that still taste restaurant-quality, this is your meal — and it pairs perfectly with plain steamed rice or a quick fried-rice riff like the one in my favorite 15-minute sheet pan beef and broccoli for nights when you want something faster.
Why you’ll love this dish
This slow-cooker version delivers deep, caramelized beef flavor without standing over a hot pan. It’s budget-friendly (1 pound of beef stretches well), kid-friendly, and great for feeding a crowd. Because everything cooks in the sauce, you get tender meat and an easy cleanup — ideal for weeknight dinners, casual potlucks, or meal prep.
What makes it special: the long, low cook time lets the brown sugar and soy develop a glossy sauce while the sesame oil and ginger keep the flavor grounded in Asian-inspired savory notes.
How this recipe comes together
This is the quick road map before you start:
- Whisk together a soy-sweet sauce with beef broth, garlic, ginger and sesame oil.
- Add the thinly sliced beef to the slow cooker so it marinates and cooks low and slow.
- Finish by stirring in broccoli for the last 20–30 minutes so it stays bright and slightly crisp.
- Thicken the sauce with a cornstarch slurry if you want a clingy, glossy finish, and serve over rice.
What you’ll need
- 1 lb beef (flank steak or sirloin), sliced thinly — slice against the grain for tenderness.
- 2 cups broccoli florets — bite-sized.
- 1/2 cup soy sauce — use low sodium to control salt.
- 1/2 cup beef broth — adds depth; water works in a pinch.
- 1/4 cup brown sugar — light or dark, to taste.
- 3 cloves garlic, minced.
- 1 teaspoon fresh ginger, grated (or 1/4 tsp ground ginger).
- 1 tablespoon cornstarch — for thickening (optional).
- 1 tablespoon sesame oil — toasted sesame oil for best flavor.
- Cooked rice, for serving.
Substitutions/notes: Coconut aminos for soy if you need gluten-free and lower sodium (adjust sugar). Chicken broth can replace beef broth for a lighter flavor. If using frozen broccoli, thaw and drain excess water before adding.
The cooking process explained
- Combine the soy sauce, beef broth, brown sugar, minced garlic, grated ginger, and sesame oil in the slow cooker. This creates the braising liquid and seasoning base.
- Add the thinly sliced beef and stir to make sure every piece is coated. The thin slices cook quickly and soak up the sauce.
- Cover and cook on low for 5–6 hours or on high for about 3 hours—low yields more tender beef.
- With roughly 30 minutes left, stir in the broccoli florets so they steam but don’t turn mushy.
- If you like a thicker sauce, combine the cornstarch with a tablespoon or two of cold water to make a slurry, then stir it into the crockpot and let it cook the remaining time until the sauce thickens.
- Serve the beef and broccoli over hot cooked rice and finish with a drizzle of extra sesame oil or a sprinkle of toasted sesame seeds if you like.
Step-by-step instructions
- Whisk soy sauce, beef broth, brown sugar, garlic, ginger, and sesame oil in the slow cooker.
- Add sliced beef and toss until coated. Spread beef evenly.
- Cook covered on low for 5–6 hours or high for 3 hours.
- Add broccoli about 30 minutes before serving. Stir to combine.
- For thicker sauce, mix cornstarch with cold water and stir into the crockpot; cook until sauce thickens.
- Spoon over rice and serve immediately.
Crockpot Beef and Broccoli
- Prep
- 15 MIN
- Cook
- 6 HRS
- Total
- 6 HRS 15 MIN
- Serves
- 4
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
- Serving
Tap a step when it's done. The next one lights up.
0 OF 7 DONE03Recipe notes
- 01For a Spicy version, stir in 1–2 teaspoons sriracha with the sauce. Use coconut aminos for gluten-free options. Store leftovers in airtight containers within two hours of cooking and eat within 3–4 days.
04Nutrition
Per serving- Calories
- 298
- Protein
- 29G
- Net carbs
- 18G
- Fat
- 12G
- Fiber
- 2G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
- Serve over steamed jasmine or short-grain rice for classic comfort.
- Turn leftovers into a quick fried rice by chopping the beef and stir-frying with day-old rice and a scrambled egg. This is similar in flavor profile to a classic beef and broccoli stir fry, but with the convenience of a slow cooker base.
- Garnish with scallions, toasted sesame seeds, or a squeeze of lime for brightness.
- For a lower-carb plate, serve on cauliflower rice or alongside stir-fried greens.
Storage and reheating tips
Refrigerate leftovers within two hours of cooking in airtight containers. Eat within 3–4 days.
To reheat: warm gently on the stovetop over medium-low so the sauce doesn’t scorch. Add a splash of water or broth if it’s too thick. Microwaving is fine for single portions; cover and heat in 30–45 second bursts.
Freezing: cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: always reheat to at least 165°F (74°C) and discard any leftovers with off smells or slimy texture.
Creative twists
- Spicy: stir in 1–2 teaspoons sriracha or chili paste with the sauce.
- Citrus-ginger: add 1 tablespoon rice vinegar and 1 teaspoon orange zest for brightness.
- Low-sodium/gluten-free: use low-sodium tamari or coconut aminos and reduce or omit added salt.
- Mushroom boost: toss in sliced shiitakes with the beef for an umami hit.
- Vegetarian version: swap beef for thick-sliced king oyster mushrooms or seared tofu and use vegetable broth.
Helpful answers
Can I use frozen broccoli?
A: Yes, but thaw and pat it dry to remove excess water. Add it a little earlier if it’s still slightly frozen so it cooks through.
What cut of beef is best?
A: Flank steak and sirloin are both excellent. Flank is lean and benefits from thin slicing across the grain. Chuck can work but may need longer to become tender.
Can I make this on high all day?
A: You can use the high setting for about 3 hours. For best tenderness, low for 5–6 hours is preferred. High for extended times can overcook broccoli if added too early.
How do I get the sauce to thicken without cornstarch?
A: Reduce the sauce by removing the lid and simmering on high for 20–30 minutes, but this may dry out the beef. A cornstarch slurry is quicker and keeps the beef moist.
Conclusion
If you want an easy, reliable weeknight dinner that tastes like takeout, this Crockpot beef and broccoli hits the spot — tender beef, bright broccoli, and a sauce that clings to rice. For more ideas, check out Crockpot Beef and Broccoli – I Heart Naptime and my Slow Cooker Mongolian Beef.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
