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!
I’m all about making my favorite Chinese take-out dishes right at home.
It’s so much cheaper and you can use better quality ingredients. But when you can also make it right in the slow cooker, well, that’s just an all-around win in my book.
The best part about this is that there is absolutely no sautéing, no stirring, no frying or oil splatter of any kind. Just throw it all in the slow cooker and that’s it! How easy is that?
Now I should mention that I like my meat melt-in-your-mouth tender like a New York steak, which is why I only let mine sit in the slow cooker for a total of 2 hours.
But if you like your meat in the texture of pulled-pork-tender, I recommend increasing the time to 3-4 hours.
Either way, you’ll definitely want to skip take-out and make this right at home instead!
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
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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Dude…. :), I’ve been looking for a recipe for this in the crock pot! Awesome! Can’t wait to try it. This may seem like a dumb question, but do you purchase your beef pre-sliced or will stew meat work? As you can tell, I’m really inexperienced when it comes to meat.
I do not recommend using stew meat. You should go to your local grocery store and ask for a boneless beef chuck roast. From there, you should slice them up across the grain. Hope that helps!
Try popping the meat in the freezer for 15-20 min to firm it up a bit first, makes it easier to slice.
Haha, I like Jason’s response – I’m convinced! Looks so delicious and I had never thought of making Chinese food in slow cooker! What a brilliant idea!
Throwing everything into the slow cooker makes life so much easier!
Wonderful to look at, easy to prepare and can’t wait to eat! 🙂
Looks delicious! Are you sure it only cooks for 90 minutes?????
Yes, Sharon – as indicated in the post, this is really based on personal preference. If you would prefer a more shredded-tender-texture, I recommend cooking for 3-4 hours.
I am very allergic to anything that lives in water. Can I just omit the oyster sauce?
Here is a great forum discussing possible oyster sauce substitutes – hope that helps!
This looks delicious!
I have been following your blog for a few months now and I LOVE it! The recipes are easy to make AND they aren’t full of weird ingredients. Every recipe I’ve tried has been a complete success! THANK YOU! I also love that you include pictures but not 8,000 of them – yours is the perfect balance!
I just started following your blog and love your recipes, can’t wait to try this one. I made the shrimp cobb salad last week and it was excellent. I love your reicpe variety, thanks!
Fabulous! I reckon beef and broccoli is one of the most underrated dishes in Asian take-away restaurants, as the sauce (though humble) holds so much flavour! Making it in the slow-cooker is an amazing idea! I might just have to give this a shot 😀 Thanks for the recipe! x
dude… I am all over this one. So pinning for latet.
Hi there, only recently found your blog and very yummy easy to make recipes….. thanks for sharing them…. I am a stitcher and so I love easy to make meals that taste delicious too
Hugz
Made this tonight and it was AMAZING!!! I did cook for 4 full hours on high in my crockpot. Soooo easy, soooo good! The meat was so tender- it truly tasted just like a Chinese restaurant! Only question I have- is there a more lean cut of beef that can be substituted for the chuck? Or is the reason it is so tender because of the chuck roast? Delicious, thanks for the recipe- even my super picky eater-child enjoyed it! 5/5!
I find that the chuck roast is one of the best meats for the slow cooker.
If you can find a mock tender roast it should work. It is a very lean chuck roast. It is good for crock pot because it needs moist cooking or it turned out tough and dry. For this recipe I just cut it into thin slices and put it in the pot