There are some nights when I want a real dinner but absolutely do not want to stand over the stove making one. Slow cooker beef and broccoli is made for those nights. You get tender beef, broccoli, and a sweet and savory sauce with very little hands-on cooking.
I love recipes where I can get everything started earlier in the day and basically forget about dinner until it’s almost time to eat. Add some rice and you have an easy family dinner that tastes like you put considerably more effort into it than you actually did.
Easy Slow Cooker Beef and Broccoli
This slow cooker beef and broccoli is my version of an easy takeout-inspired dinner at home.
Thinly sliced beef cooks slowly in a sauce made with beef broth, soy sauce, brown sugar, sesame oil, garlic, and fresh ginger. Toward the end of cooking, a cornstarch slurry thickens the sauce and fresh broccoli goes into the slow cooker.
The result is tender beef coated in a glossy, savory-sweet sauce that’s perfect spooned over warm white rice.
And, most importantly, you don’t have to stand over the stove cooking it.
Why You’ll Love This Recipe
This is exactly the kind of recipe I keep around for busy weekdays. Most of the cooking happens completely hands-off, and there’s very little prep involved.
It’s mostly hands-off. Once the beef and sauce are in the slow cooker, you can walk away.
It’s an easy family dinner. Serve it with rice and you’ve got your protein, vegetable, and carb all in one meal.
The beef gets incredibly tender. Cooking it low and slow gives the beef plenty of time to soften and absorb the sauce.
You can adjust the broccoli. Add it earlier for softer broccoli or later if your family prefers it crisp-tender.
Ingredients
For the Beef and Sauce
- 1½–2 pounds flank steak or chuck roast, thinly sliced against the grain
- 1 cup beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup packed brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
To Finish
- ¼ cup cornstarch
- ¼ cup cold water
- 2–3 cups fresh broccoli florets
Optional for Serving
- Cooked white rice
- Sesame seeds
- Sliced green onions
How to Make Slow Cooker Beef and Broccoli
1. Add the beef to the slow cooker
Place the thinly sliced beef in the bottom of your slow cooker.
Tip: Slice the beef against the grain. This shortens the muscle fibers and helps give you more tender pieces of beef.
2. Make the sauce
In a medium bowl, whisk together the beef broth, low-sodium soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger.
Whisk until the brown sugar is incorporated into the liquid.
3. Pour the sauce over the beef
Pour the sauce directly over the sliced beef and gently stir so that all of the meat is coated.
4. Slow cook the beef
Cover and cook on LOW for about 4 hours, or until the beef is tender.
You can also cook it on HIGH for approximately 2–3 hours, but I prefer LOW when possible because it gives the beef time to become tender without having to watch it.
5. Thicken the sauce
About 45–60 minutes before serving, whisk the cornstarch and cold water together until completely smooth.
Pour the cornstarch slurry into the slow cooker and stir it into the beef and sauce.
6. Add the broccoli
Add the fresh broccoli florets and stir them into the beef and sauce.
Cover and continue cooking on LOW for 45–60 minutes, depending on how soft you like your broccoli.
I originally tried adding my broccoli for only about 30 minutes, and it was still firmer than I wanted. If you like softer, well-done broccoli, give it closer to an hour. If you prefer crisp-tender broccoli, start checking it around the 30-minute mark.
7. Serve
Give everything a final stir once the sauce is thick and the broccoli has reached your preferred tenderness.
Spoon the beef and broccoli over warm white rice and finish with sesame seeds and sliced green onions, if desired.
Pro Tips for the Best Beef and Broccoli
Don’t add the broccoli at the beginning. The beef needs several hours to cook, but the broccoli doesn’t. Adding it at the beginning can leave you with very soft, overcooked broccoli by dinnertime.
Give your broccoli enough time. Thirty minutes may be enough if you like broccoli with some bite. For softer broccoli, I’ve found that closer to 45–60 minutes works better.
Cut larger florets smaller. Smaller, similarly sized pieces cook more evenly and more quickly.
Use low-sodium soy sauce. Between the soy sauce and beef broth, there is already plenty of saltiness in the sauce. Low-sodium soy sauce gives you better control over the final flavor.
Slice against the grain. This is especially important with flank steak and helps keep the finished beef tender.
Don’t skip the cornstarch slurry. Cornstarch gives the sauce that thicker, glossy consistency you want with beef and broccoli. Always mix it with cold water before adding it to the hot slow cooker.
What Kind of Beef Is Best for Slow Cooker Beef and Broccoli?
Flank steak and chuck roast both work well.
Flank steak is a classic choice for beef and broccoli and cooks beautifully when thinly sliced against the grain.
Chuck roast is another good option for the slow cooker because the longer cooking time helps break it down and make it tender.
Whichever cut you choose, slice the beef thinly and against the grain before adding it to the slow cooker.
What to Serve With Beef and Broccoli
White rice is my go-to because it soaks up all that sauce. You could also serve this with brown rice or noodles.
For a lower-carb option, serve the beef and broccoli on its own or over cauliflower rice.
Frequently Asked Questions
Can I put raw beef directly into the slow cooker?
Yes. There’s no need to brown the beef first for this recipe. Add the sliced raw beef directly to the slow cooker, pour the sauce over it, and let the slow cooker do the work.
How long does beef and broccoli take in the slow cooker?
Cook the beef on LOW for approximately 4 hours. Add the broccoli and cornstarch slurry during the final 45–60 minutes of cooking.
If you’re cooking on HIGH, the beef will generally need around 2–3 hours.
When should I add broccoli to the slow cooker?
For softer broccoli, add fresh broccoli during the final 45–60 minutes on LOW. If you prefer broccoli that’s more crisp-tender, add it during the final 30 minutes and check it before serving.
Can I use frozen broccoli?
You can, but frozen broccoli contains more moisture and is already partially softened from blanching. I prefer fresh broccoli for this recipe because you have better control over its final texture.
How do I thicken beef and broccoli sauce?
Whisk equal parts cornstarch and cold water together before stirring the mixture into the slow cooker. For this recipe, use ¼ cup cornstarch and ¼ cup cold water.
Can I make slow cooker beef and broccoli ahead of time?
Yes. Store leftovers in an airtight container in the refrigerator and reheat as needed. Keep in mind that the broccoli will continue to soften when reheated.
You May Also Like
This is where I would internally link other easy hands-off dinners, especially your Instant Pot recipes and other busy-weeknight meals.
Copy-paste anchor text ideas:
- Looking for another hands-off dinner? Try my Instant Pot Bamiya for an easy Middle Eastern family meal.
- My Instant Pot Moghrabiyeh is another cozy dinner that’s perfect for busy days.
- Try my One-Pan Middle Eastern Roasted Chicken and Vegetables when you want an easy dinner with minimal cleanup.
🎥 Watch How to Make It
Slow Cooker Beef and Broccoli Recipe
Ingredients
- 1½ –2 pounds flank steak or chuck roast thinly sliced against the grain
- 1 cup beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup packed brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- ¼ cup cornstarch
- ¼ cup cold water
- 2 –3 cups fresh broccoli florets
- Cooked white rice optional for serving
- Sesame seeds optional for serving
- Sliced green onions optional for serving
Instructions
- Place the beef into the bottom of the slow cooker.
- In a medium mixing bowl, whisk together the beef broth, low-sodium soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until thoroughly combined.
- Pour the sauce mixture over the beef. Gently stir until all of the sliced beef is coated in the sauce.
- Cover the slow cooker and cook on LOW for about 4 hours, or until the beef is tender. Alternatively, cook on HIGH for approximately 2–3 hours.
- During the final 45–60 minutes of cooking, whisk together the cornstarch and cold water in a small bowl until completely smooth and no lumps remain.
- Pour the cornstarch slurry into the slow cooker and stir well to incorporate it into the sauce.
- Add the fresh broccoli florets and gently stir them into the beef and sauce.
- Cover and continue cooking on LOW for 45–60 minutes, or until the sauce has thickened and the broccoli has reached your desired tenderness. For firmer, crisp-tender broccoli, begin checking after about 30 minutes.
- Give the beef and broccoli a final stir. Serve immediately over warm white rice and garnish with sesame seeds and sliced green onions, if desired.
Notes
- Slice the beef thinly against the grain for the most tender result.
- Fresh broccoli works best because its texture is easier to control.
- For softer, well-done broccoli, allow approximately 45–60 minutes on LOW.
- For crisp-tender broccoli, begin checking it after approximately 30 minutes.
- Don’t add the broccoli at the beginning of the cooking time or it may become overly soft.
- Mix the cornstarch with cold water before adding it to the slow cooker to prevent lumps.
- Cooking times can vary slightly depending on your slow cooker and the size of your beef slices and broccoli florets.
