Slow Cooker Beef and Broccoli
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A Chinese take-out favorite that can be made right in the slow cooker – no sauteing, no stirring, no frying. It doesn’t get easier than that!
Featured Comment
I’m all about making my favorite Chinese take-out dishes right at home. And when you can make it right in the slow cooker that basically cooks itself, well, that’s just an all-around win in my book.
reasons to make slow cooker beef and broccoli
- Dump-and-go slow cooker recipe. There is absolutely no sautéing, no frying, no oil splatter of any kind. It’s the best kind of set-and-forget crockpot recipe, especially for those busy days.
- Cheaper, healthier and tastier than takeout. Beef and broccoli is a classic Chinese takeout dish that can be made at home using better quality beef and fresh vegetables, tailoring the sauce to taste. Not to mention, it is so much more cost-effective with its short ingredient list using pantry staples.
- Melt-in-your-mouth tender beef. The crockpot allows for incredibly tender beef, cooking low and slow.
tips and tricks for success
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Increase the cook time as needed. For more pulled-pork-tender goodness, increase the cook time to 3-4 hours.
- Add the broccoli at the very end. To avoid soft, mushy broccoli, stir in the broccoli during the end of cooking time to maintain its crisp-tender texture.
- Make a cornstarch slurry. Adding cornstarch directly into the slow cooker can cause lumps. Always use a mixture of cornstarch and cold liquid (aka cornstarch slurry) to thicken the sauce, yielding a smoother, gravy-like consistency.
- Serve with your favorite grains. White rice, brown rice, cauliflower rice, quinoa or farro are all great options.
- Freeze as needed. Beef and broccoli is freezer-friendly! Label, date and freeze up to 2 months.
pro tip
Add more veggies.
This slow cooker beef and broccoli recipe is very flexible and forgiving. Add in carrots, bell peppers, snow peas or baby corn along with the broccoli during the last 30 minutes of cook time for a more heartier, well-rounded meal.
what to serve with slow cooker beef and broccoli
Tools For This Recipe
6-qt slow cooker
Slow Cooker Beef and Broccoli: Frequently Asked Questions
A cornstarch slurry is a mixture of cornstarch and cold liquid (such as water or stock) used as a thickening agent. To avoid over thickening, always add the cornstarch slurry towards the end of cooking time.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Yes! Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
Slow Cooker Beef and Broccoli
Ingredients
- 1 cup beef broth
- ¼ cup reduced sodium soy sauce
- ¼ cup oyster sauce
- ¼ cup brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 pounds boneless beef chuck roast, thinly sliced
- 2 tablespoons cornstarch
- 2 heads broccoli, cut into florets
Equipment
Instructions
- In a medium bowl, whisk together beef broth, soy sauce, oyster sauce, brown sugar, sesame oil and garlic.
- Place beef into a 6-qt slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 90 minutes.
- In a small bowl, whisk together 1/4 cup water and cornstarch.
- Stir in cornstarch mixture and broccoli into the slow cooker. Cover and cook on high heat for an additional 30 minutes.
- Serve immediately.
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I made this for the first time last week. It was delicious! Making it again today. Thank you so much for sharing!
This was one of the most delicious dishes I have ever made (as a newbie cook haha)! Love your work and thanks for sharing! 😀
Cooked it on high for specified time–didn’t want rare–and it turned out fine. Added a whole bunch of vegetables–that was great too. Next time, going to try it with chicken.
This looks fantastic!!! I am part of a “meal club” and am planning on making this. I am planning on bagging this up to freeze. Have you ever froze all the ingredients?
Thank you!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Hi, I am going to be cooking for a program we have in our community called “Eating with Friends” we cook healthy but affordable meals for the elderly, I was thinking this would be a good recipe but how would it go with other vegetables such as coli flower and carrot or even some capsicum as well as the broccoli ?
They all sound like great additions!
DE LI CIOUS! worths completely the 3 dudes and the dude man! hahahahaha thanks for sharing
I can’t wait to make this!
I have an seafood allergy, id there anything I can substitute the oyster sauce with?
Luisa
Luisa D, here is a great forum discussing acceptable substitutes for oyster sauce. Hope that helps!
So good!!!!! It’s like every bite kept getting better and better!!! I was thinking of subbing boneless/skinless chicken breast next time. How long would you recommend cooking? I followed your recipe exactly and it was beyond good!!!!!
This would be amazing with chicken! But unfortunately, without further recipe testing, I cannot advise an appropriate cooking time. Please use your best judgment.
I made this today, followed the recipe exactly, except for reducing the amount of brown sugar. Totally edible, but I would not make it again.
Comments:
1. Beef was tough. I sliced it similar to the photos, but it was overcooked and tough after 120 min in the crockpot. I think the cooking time is to short to really let the beef break down for this cut of beef.
2. I went easy on the brown sugar because I’m not a fan of sugary sauces. I might have used an eighth of a cup. It was still way too sugary for me.
The flavor is close, but – in my opinion – a few tweaks are needed. I’m not sure that if I had used the full amount of sugar this crockpot beef have been as tender as claimed.
Thanks for the recipe! Fun dish for the football crew!
Thank you for trying my recipe. But can I ask what cut of beef was used? Some cuts will certainly yield a tough result in the slow cooker but the beef chuck roast specified in the recipe here will yield a very tender, melt-in-your-mouth type texture.
What size slow cooker is this designed for? I only have a very small 1.5 qt. so will have to adjust the recipe, but knowing if this fits in a 4 or 6 qt. would help. I don’t know if a half recipe would fit in my cooker. I’ve gotten good at cramming a lot in it and filling it to the brim, and adding things that need less time after some things have cooked down. I’ll be substituting chicken breasts. I’m also thinking of using xanthan gum instead of the cornstarch – any thoughts? Thanks.
I recommend using a 6-qt slow cooker.
I made this for dinner the other night and it turned out amazing! I left out the oyster sauce, used half the amount of beef called for, and doubled the broccoli. It was so simple to throw together and turned out perfectly, it’s my husbands new favorite dish! I cooked basmati rice to go with it and it complimented it perfectly.
If I double the recipe will the cooking time need to adjust instead of just two hours?
Yes, cooking time may need to be adjusted accordingly.
I know you cannot say for sure, but do you think it would be the entire cooking time doubled or just part of it. For example, 2 additional hours or just 1. Can’t wait to try it.
I don’t think cooking time needs to be double – just extended as needed.
Has anyone made this dish omitting the sesame oil? If not would it change the end result taste much?
I was wondering if i can use sirloin or steaks instead? TIA
Julie, unfortunately, without further recipe testing, I cannot advise on how this will alter the taste/texture of the overall dish. Please use your best judgment.
This recipe is no joke! I whupped it up for the first time on the eve of this past Easter. It fed 3 adults and 3 sugar addled kids (one of the kids even had seconds). It got rave reviews all around. I made it for a second time for myself and fired up some white boy bachelor style burritos with this recipe’s ingredients and some brown rice. Damn delicious for sure!
Just tried making this. Unfortunately the brocolli ended up too soft and smushy – no more crunch left after the 30mins on medium high heat. (I did not stir it).
I suggest maybe the brocolli be added only in the last 10 minutes.
Love the recipe, but question. When do I put the broccoli in?
Melinda, the addition of broccoli is indicated in the recipe:
Stir in cornstarch mixture and broccoli into the slow cooker. Cover and cook on high heat for an additional 30 minutes.
Hi there! I plan on cooking this tonight but I was wondering if it was possible to not use the oyster sauce and if it will make a big difference without it?
You can certainly try omitting the oyster sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Omitting an ingredient may also result in a mediocre outcome.
Would it be possible to substitute fish sauce for the oyster sauce? I’m having trouble finding one that doesn’t have wheat in it (gluten intolerant).
You can certainly try substituting fish sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
Hi there, I’m new to your site but I am simply drooling to make a good number of your recipes. I am a huge fan of crockpot/slow cooker cooking.
Can you do this as chicken and broccoli simply by substituting boneless, skinless chicken breasts and chicken broth (and obviously adjusting the cooking time)?
Yes, absolutely!