This post may contain affiliate links. Please see our privacy policy for details.

A Chinese take-out favorite that can be made right in the slow cooker (set and forget!). So easy, so good!!!

Beef and broccoli made in the crockpot with only 10 minutes prep. No fuss, hands-free cooking with the most flavor + tender, fall-apart beef!

Slow cooker beef and broccoli in a savory sauce served over white rice and topped with sesame seeds in a white bowl.

Featured Comment

This recipe was a HIT with my husband! He even said he’d rather me cook this than order takeout! It’s super easy and very few ingredients, let the crockpot do the rest! We do like our meat on the tender side so I let it cook almost 4hrs. Last 30mins added cornstarch mix, then put the broccoli in last 5mins which gave it a nice crunch! This recipe has been added to “my recipes”!
Anisa
240 more comments

Why You’ll Love This Slow Cooker Beef and Broccoli recipe

  • Dump-and-go slow cooker dinner. There is absolutely no sautéing, no frying, no oil splatter of any kind. It’s the best kind of set-and-forget slow cooker recipe that basically cooks itself, perfect for those busy weeknights!
  • 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 slow cooker allows for incredibly tender, melt-in-your-mouth beef, cooking low and slow, and tasting just like (if not better) than your local Chinese restaurant down the street.
  • Freezer-friendly. Beef and broccoli freezes like a dream! It makes for great meal prep, repurposing leftovers, and saving time during the busy hectic week ahead.
close-up of a comforting bowl of slow cooker beef and broccoli. Sliced beef is coated in a thick, glossy brown sauce and mixed with tender, vibrant green broccoli florets.

How to make slow cooker beef and broccoli

  1. Prep the sauce. Whisk together all the sauce ingredients. This is my favorite shortcut hack to use for garlic (and one that I always keep in my freezer)!
  2. Cook on low heat. Stir everything into the slow cooker (minus the broccoli), cooking on low heat for 90 minutes.
  3. Make the cornstarch slurry. While the beef and broccoli is cooking, whisk together cornstarch and water for a cornstarch slurry. Never add cornstarch directly into the slow cooker as it will cause chalky lumps.
  4. Thicken. Stir in the cornstarch slurry with the broccoli (and other desired veggies) and let the sauce thicken for 90 minutes on high heat.
  5. Serve. Serve beef and broccoli warm over rice, fried rice, or your favorite grains to sop up all the sauce!

Freezing and storing leftovers

Leftovers

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Freezing

Portion the beef and broccoli into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Label, date and freeze up to 2 months.

Reheating

To reheat, thaw overnight in the fridge, reheating over low heat on the stovetop, stirring occasionally, until heated through. Serve warm over rice or your favorite grains.

Slow cooker beef and broccoli in dark sauce while cooking, garnished with sesame seeds in a white bowl.

What to Serve with Slow Cooker Beef and Broccoli

tools for this recipe

6-qt slow cooker

Slow Cooker Beef and Broccoli FAQ – Common Questions Answered

What cut of meat is best?

Chuck roast is the ideal cut for a slow cooker recipe like this one. It is heavily marbled (with fat) that breaks down perfectly when cooked low and slow, resulting in tender, melt-in-your-mouth beef. Flank steak can be used but can also be dry and tough if cooked for too long (ideal for shorter cooks).

When do I add the broccoli?

Always add the broccoli last, during the last 30 minutes of cook time. This will keep the broccoli crisp-tender!

What is a cornstarch slurry and why is it used in beef and broccoli?

A cornstarch slurry is a mixture of cornstarch and cold liquid (such as water or stock) used as a thickening agent for that thick, takeout-style sauce. To avoid over thickening, always add the cornstarch slurry towards the end of cooking time.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Can I freeze slow cooker beef and broccoli for later?

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

Slow Cooker Beef and Broccoli

Yield: 6 servings
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Beef and broccoli made in the crockpot with only 10 minutes prep. No fuss, hands-free cooking with the most flavor + tender, fall-apart beef!
4.7 stars (26 ratings)
Print Recipe Pin Recipe Leave a Review

Video

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

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.

Equipment

Slow Cooker
Slow Cooker

Notes

  • Use chuck roast. Chuck roast is most preferred for a slow cooker recipe like this one as the meat breaks down perfectly during the longer cook time, yielding tender, melt-in-your-mouth beef. Flank steak can also be used but can be tough and dry if cooked for too long.
  • Always slice across the grain. Slicing across the grain (slicing perpendicular to the long parallel muscle fibers) shortens the muscle fibers, yielding a more tender bite.
  • Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
  • Increase the cook time as needed. For more of a “pulled-pork” texture, 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 last 30 minutes to maintain its crisp-tender texture. If you prefer more crisp broccoli, add it during the last 15 minutes of cook time.
  • 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, ideal for picky eaters!
  • 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 leftovers. Beef and broccoli is incredibly freezer-friendly, keeping in the freezer for at least 2 months. Portion into plastic freezer bags in individual servings, thawing overnight in the fridge and reheating over low heat, stirring occasionally, until heated through.

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook