If you’ve ever craved the comforting flavors of takeout but wanted something homemade, you’re going to adore this Slow Cooker Beef and Broccoli Recipe. I absolutely love how effortlessly tender the beef turns out and how the sauce magically thickens into this rich, garlicky glaze that coats every bite. Stick around and I’ll walk you through every step so you can nail this dish in your slow cooker, impress your family, and maybe even have leftovers for lunch the next day!
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss everything in your slow cooker and let it do the work while you relax or get on with your day.
- Tender Beef Every Time: Using chuck roast strips slow-cook into melt-in-your-mouth perfection.
- Balanced Flavors: The sweet and savory sauce with garlic and sesame oil hits all the right notes without feeling too heavy.
- Perfect Broccoli Texture: Add broccoli towards the end for that crisp-tender crunch—no mushy veggies here!
Ingredients You’ll Need
Choosing the right ingredients really sets this Slow Cooker Beef and Broccoli Recipe apart. Picking a good cut of beef and the right kind of soy sauce will make your sauce pop with flavor. Plus, frozen broccoli works great here to save time without sacrificing freshness.
- Boneless beef chuck roast: Cuts into thin strips for quick, even slow cooking that stays juicy and tender.
- Low-sodium beef broth: Adds depth without overpowering the sauce’s balance.
- Low-sodium soy sauce: I recommend low-sodium for better control over saltiness—plus it lets the other flavors shine.
- Dark brown sugar: Brings a rich sweetness that caramelizes slightly as it cooks.
- Sesame oil: Adds a nutty, toasty aroma that really elevates the dish.
- Minced garlic: Fresh garlic gives you that punchy, authentic flavor—don’t skimp here.
- Cornstarch: Thickens the sauce beautifully at the end, creating that perfect clingy glaze.
- Frozen broccoli florets: Convenient and crisp-tender when timed right in the slow cooker.
Variations
I love how flexible this Slow Cooker Beef and Broccoli Recipe is. Over time, I’ve experimented with tweaks based on what I have in the fridge or my family’s preferences—and you can too! Feel free to get creative and make it your own.
- Swap the beef: Sometimes I use thinly sliced flank steak instead of chuck roast for a leaner option—it cooks up just as tender with the slow cooker magic.
- Make it spicy: Add a teaspoon of chili flakes or a drizzle of sriracha to the sauce if you love a little heat—my family asks for this version often!
- Different greens: If you’re not into broccoli, try snap peas or bok choy added in the last 30 minutes. They soak up the sauce beautifully.
- Make it gluten-free: Use tamari instead of soy sauce and any gluten-free broth to keep things safe and still super flavorful.
How to Make Slow Cooker Beef and Broccoli Recipe
Step 1: Whisk Together the Magic Sauce
Start by combining low-sodium beef broth, soy sauce, dark brown sugar, sesame oil, and minced garlic in a medium bowl. Whisking all these together blends the sweet, salty, and savory flavors that define this dish. I find that whisking well here makes the sauce smoother and helps the sugar dissolve completely, so there’s no gritty texture later. This is your flavor base — so good already!
Step 2: Add the Beef & Pour the Sauce
Place your ¼-inch sliced beef chuck roast strips into your slow cooker — try to spread them out a bit so the sauce can coat every piece well. Pour the prepared sauce over the beef, then toss everything together gently using tongs or a spoon to coat the meat evenly. This little step ensures every bite is infused with all the delicious flavors.
Step 3: Let It Slow Cook Low and Slow
Set your slow cooker to LOW and cook for about 2.5 to 3.5 hours. I usually shoot for 3 hours for that perfect tender texture—but if your slow cooker runs hot, keep an eye on it. You’ll know it’s ready when the beef is no longer chewy and the sauce has developed a nice flavor.
Step 4: Thicken the Sauce
About an hour before everything’s done, scoop out ¼ cup of the cooking liquid and whisk it with cornstarch in a small bowl. Then, slowly pour that mixture back into the slow cooker while stirring gently. This trick helps the sauce thicken just right without lumps, which honestly took me a few tries to nail. It thickens as it continues cooking—pretty cool, right?
Step 5: Add Broccoli for Perfect Crisp-Tender Texture
When there’s about 30 minutes left, toss your frozen broccoli florets right into the slow cooker and stir to combine. Leaving them frozen means they stay crisp-tender instead of getting mushy. If you prefer softer broccoli, you can thaw them partially beforehand or add them earlier, around 45-60 minutes before the end. I usually stick to 30 minutes for that nice bite.
Step 6: Serve and Enjoy!
Once the broccoli is just right, give everything one last stir and your dish is ready. I love to garnish with sliced green onions and a sprinkle of toasted sesame seeds for that extra flavor and visual pop. Serve it up with fluffy white rice and watch everyone dig in. Seriously, you’re going to get all the compliments!
Pro Tips for Making Slow Cooker Beef and Broccoli Recipe
- Cut Beef Thinly: I learned that slicing chuck roast into thin strips helps it cook evenly and absorb the sauce better.
- Don’t Skip the Cornstarch: Thickening the sauce near the end is a game-changer—it clings to the beef and broccoli, making every bite flavorful.
- Add Broccoli Late: Adding frozen broccoli in the last 30 minutes keeps it crisp-tender and fresh tasting.
- Avoid Overcooking: Watch your slow cooker timing; too long and the beef or broccoli can get mushy, so stick close to my recommended times.
How to Serve Slow Cooker Beef and Broccoli Recipe
Garnishes
I always add a handful of freshly sliced green onions and a sprinkle of toasted sesame seeds right before serving. It adds a little crunch, pops of color, and the nutty sesame flavor just ties the whole dish together beautifully. You could also add red pepper flakes if you want a bit of heat on the side.
Side Dishes
White rice is a classic and the perfect absorber of the savory sauce, but I’ve also served this with brown rice or simple steamed jasmine rice for a little more floral aroma. Occasionally, I’ll serve it alongside steamed dumplings or even cauliflower rice if I’m keeping it low-carb.
Creative Ways to Present
For a fun weeknight twist, try serving the beef and broccoli over fried rice or even warm egg noodles. If it’s a special occasion, I like to plate it in individual bowls with neat mounds of rice and a drizzle of extra sauce on top — it feels restaurant-worthy but without the fuss.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 3 days. The beef keeps its tenderness and the sauce thickens up a bit overnight, which is actually delicious when reheated. Just give it a good stir before warming.
Freezing
This Slow Cooker Beef and Broccoli Recipe freezes really well. I portion it out into freezer bags or containers, leaving out the broccoli, which I add fresh when reheating to avoid sogginess. When you’re ready, thaw in the fridge overnight and reheat gently on the stove or microwave.
Reheating
To reheat, I prefer the stovetop for better control—just warm over medium heat, stirring occasionally until heated through. If you reheated in the microwave, add a splash of water or broth to loosen the sauce. Adding fresh steamed or microwaved broccoli at this point brightens up the dish.
FAQs
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Can I use fresh broccoli instead of frozen in this Slow Cooker Beef and Broccoli Recipe?
Yes, you can! If using fresh broccoli, add it in the last 20 to 30 minutes of cooking time to keep it crisp-tender. Just be careful not to overcook since fresh broccoli cooks faster than frozen.
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How thin should I slice the beef for this recipe?
Slice the beef about ¼-inch thick. Thinner slices cook more evenly and become tender faster in the slow cooker, which is especially helpful for chuck roast.
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Can I make this Slow Cooker Beef and Broccoli Recipe gluten-free?
Absolutely! Use gluten-free tamari sauce instead of soy sauce and make sure your beef broth is gluten-free as well. The rest of the ingredients are naturally gluten-free.
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Is this recipe good for meal prep?
Definitely. It stores well in the fridge and freezer, making it a great option for prepping meals ahead, especially since the flavors deepen after a day or two.
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Can I use other cuts of beef in the slow cooker?
While chuck roast works best because of its marbling and tenderness after slow cooking, you can also try brisket or round steak—just be mindful that leaner cuts may dry out a bit more if overcooked.
Final Thoughts
This Slow Cooker Beef and Broccoli Recipe has become a go-to favorite in my house—not just because it’s delicious, but because it’s comforting and easy enough for any weeknight. I love knowing that I can prep it quickly and come home to a warm, inviting meal that tastes like it took hours of effort (when really it didn’t!). Give this one a try—you might just find yourself craving it again and again, just like my family does.
Print
Slow Cooker Beef and Broccoli Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-American
Description
A comforting and flavorful Slow Cooker Beef & Broccoli recipe featuring tender strips of beef simmered in a savory garlic soy sauce with crisp-tender broccoli florets, all made effortlessly in a slow cooker for a delicious, hands-off meal.
Ingredients
Beef & Sauce
- 1 ½ pounds boneless beef chuck roast, cut into ¼-inch strips
- 1 cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup dark brown sugar
- 1 tablespoon sesame oil
- 3 teaspoons minced garlic (about 3 cloves)
Thickening Agent
- 2 tablespoons cornstarch
Vegetables
- 1 (12-ounce) bag frozen broccoli florets (about 3 cups)
Instructions
- Make the sauce: In a medium bowl, whisk together 1 cup low-sodium beef broth, ½ cup low-sodium soy sauce, ⅓ cup dark brown sugar, 1 tablespoon sesame oil, and 3 teaspoons minced garlic until well combined to create a flavorful base.
- Add beef and sauce to slow cooker: Place 1 ½ pounds of the sliced beef chuck roast into a 4-7 quart slow cooker. Pour the prepared sauce over the beef, tossing gently to thoroughly coat all the strips in the sauce.
- Cook beef on low heat: Set the slow cooker to LOW and cook the beef and sauce for 2.5 to 3.5 hours, allowing the beef to become tender and infused with the savory flavors.
- Thicken the sauce: About an hour before the cooking time ends, remove ¼ cup of the cooking liquid from the slow cooker. In a small bowl, whisk this liquid together with 2 tablespoons cornstarch until smooth. Slowly pour this mixture back into the slow cooker to thicken the sauce, stirring as you add it.
- Add broccoli florets: During the last 30 minutes of cooking, add the 12-ounce bag of frozen broccoli florets directly into the slow cooker. Stir gently to combine. If you prefer the broccoli softer, partially thaw it before adding or add it earlier, about 45 minutes to 1 hour before the end of cooking.
- Finish and serve: Once done, optionally garnish the beef and broccoli with chopped green onions and sesame seeds for extra flavor and presentation. Serve hot over white rice for a complete meal.
Notes
- This recipe delivers tender beef with a rich garlicky soy sauce and crisp-tender broccoli, perfect for an easy weeknight dinner.
- You can adjust the broccoli texture by timing its addition to the slow cooker as desired.
- For garnishing, green onions and sesame seeds add a nice fresh contrast and visual appeal.
- Serve with steamed white rice to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 12 g
- Sodium: 934 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 0.2 g
- Protein: 24 g
- Cholesterol: 78 mg
