Crockpot Beef and Broccoli
Short intro: This Crockpot Beef and Broccoli is one of those magical recipes you can toss together in minutes and let the slow cooker do the rest. The beef melts in your mouth and the sauce is sweet-savory with just the right depth — a true weeknight hero. I love to serve it over rice, and it’s my top favorite crockpot recipe for busy nights.
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Ingredients
Makes about 4 servings.
- 1 1/2 lb beef chuck roast, boneless, thinly sliced — Chuck gives great flavor and tenderness when cooked slowly.
- 1 cup beef consomme or beef broth — Provides savory body to the sauce.
- 1/2 cup low sodium soy sauce — Salty umami backbone; low-sodium keeps sodium manageable.
- 1/3 cup dark brown sugar — Adds caramelized sweetness and balances the soy sauce.
- 1 tbsp sesame oil — Gives that toasty sesame aroma and depth.
- 3 garlic cloves, minced — Fresh garlic brightens the sauce.
- 1/4 cup cornstarch — Thickens the sauce for a glossy finish. (See instructions for how to use.)
- ~3 cups frozen broccoli florets (one 14 oz bag) — Added near the end to stay crisp-tender.
- Cooked white or brown rice — For serving.
Instructions
- Mix the sauce: In a mixing bowl, whisk together
beef consomme (or broth), soy sauce, dark brown sugar, sesame oil,andminced garlicuntil sugar dissolves and the mixture is smooth. - Arrange the beef: Lay the thin beef strips in the crockpot in an even layer. Pour the sauce over the beef and gently toss with tongs or a spoon to coat every piece.
- Slow cook: Cover and cook on LOW for about 6 hours (mine was ready at 5 hours). Alternatively cook on HIGH for ~3–4 hours. Tip: avoid overcooking — long beyond this the beef can start to shred instead of staying tender strips.
- Thicken the sauce: About 1 hour before the end of cooking, scoop roughly 1/4 cup of the liquid from the crockpot and whisk it in a small bowl with the 1/4 cup cornstarch until smooth (this is your slurry). Slowly pour and stir this back into the crockpot. Cover and let it continue to cook — the sauce will thicken and become glossy.
- Add broccoli: Add the frozen broccoli florets during the last 30 minutes of cooking (do not add too early or they will turn mushy). Cover and let broccoli become crisp-tender.
- Serve: Spoon the beef and broccoli over bowls of hot white or brown rice. Stir the sauce through the rice to get every bite saucy and delicious. Enjoy!
Pro Tips & Variations
- Slice beef thinly across the grain for the most tender bite. Slightly partially freeze the roast for 20–30 minutes to make slicing easier.
- Don’t overcook — chuck is forgiving, but long, high-heat stewing will cause the strips to fall apart. Aim for the 5–6 hour LOW window.
- Boost the flavor: Add 1 teaspoon fresh grated ginger with the garlic for a brighter Asian profile.
- For a richer sauce—swap 1/4 cup beef broth for 1/4 cup hoisin sauce or oyster sauce (adds sweetness and umami).
- Make it gluten-free: use tamari or gluten-free soy sauce and cornstarch is naturally gluten-free.
Notes
Timing: Prep time is ~10 minutes. Cook time is 5–6 hours on LOW. The recipe was updated on March 7, 2021 and originally posted on November 21, 2012.
Storage: Refrigerate leftovers up to 4 days. Reheat gently on the stove or microwave; add a splash of water or broth if sauce has thickened too much.
Nutrition (approx. per serving)
Calories: 299 kcal | Carbs: 17 g | Protein: 23 g | Fat: 16 g
Saturated Fat: 6 g | Cholesterol: 78 mg | Sodium: 953 mg | Potassium: 459 mg | Fiber: 1 g | Sugar: 12 g | Calcium: 38 mg | Iron: 3 mg
Why you’ll love this recipe
This slow cooker beef and broccoli combines minimal hands-on time with maximum flavor. It’s perfect for busy families, meal prep, or anyone who wants a restaurant-style comfort dish without standing over the stove. The slow-cooked beef becomes exceptionally tender while the late-added broccoli keeps fresh texture and color.
