Savory Crock Pot Beef and Broccoli

I love finding new ways to make takeout favorites right in my own kitchen. Chinese food used to be our go-to for busy weeknights, but between the cost and all those plastic containers, I knew there had to be a better way. That’s when I started playing around with my crock pot to recreate our favorite dishes.

This beef and broccoli recipe has become a regular in our dinner rotation. I just load everything into the slow cooker in the morning, and by dinner time, the meat is tender, the sauce is rich, and the broccoli is perfectly cooked. Plus, it’s so much easier on the wallet than ordering delivery.

Need a no-fuss dinner that tastes like it came from your favorite Chinese restaurant? This recipe checks all the boxes. The best part? You probably have most of these ingredients in your pantry right now.

What Kind of Beef Should I Use?

For this slow cooker recipe, you’ve got two great options: sirloin steak or chuck roast. Sirloin is leaner and a bit more expensive, but it’s reliably tender and great if you want cleaner, distinct pieces of meat in your final dish. Chuck roast is more budget-friendly and actually works really well in the crock pot because the long, slow cooking breaks down all the tough connective tissue, making it super tender. Whichever cut you choose, the key is to slice it thinly against the grain – this means looking for the lines in the meat and cutting perpendicular to them. If you’re having trouble getting thin slices, try putting your meat in the freezer for about 20 minutes first to firm it up.

Options for Substitutions

This easy Asian-inspired dish can be adapted with several ingredient swaps if needed:

• Beef cuts: While sirloin or chuck roast work best, you can use flank steak or even flat iron steak. Just remember to slice against the grain for tender meat. For a lighter version, chicken breast or thigh meat can work too – just reduce cooking time by 1-2 hours.
• Soy sauce: If you’re watching sodium or need gluten-free options, coconut aminos make a great substitute. Tamari is another good gluten-free choice that maintains that classic taste.
• Brown sugar: You can swap this with honey or maple syrup – use about 3 tablespoons since they’re sweeter than brown sugar. For a low-carb option, try 2 tablespoons of monk fruit sweetener.
• Frozen broccoli: Fresh broccoli works just fine – add it during the last 30 minutes of cooking. You can also try other veggies like snap peas, green beans, or cauliflower.
• White rice: Feel free to serve over brown rice, cauliflower rice, or even rice noodles. Quinoa makes a nice protein-rich alternative too.
• Cornstarch: Arrowroot powder works as a 1:1 replacement, or you can use half the amount of flour mixed with cold water for thickening.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Crock Pot Beef and Broccoli is adding the broccoli too early, which can turn it into an unappetizing mushy mess – instead, add it during the last 30 minutes of cooking to keep it crisp-tender. Another common error is cutting the beef too thick, so make sure to slice it thinly against the grain for the most tender results, and if the meat is slightly frozen, it’s actually easier to get those thin, even slices. The cornstarch slurry is crucial for thickening, but don’t add it until the end of cooking, and always mix it with cold water first to prevent clumping – then stir it into the hot liquid gradually while the slow cooker is on high. For the best flavor development, resist the urge to lift the lid during cooking as this releases essential heat and moisture, adding up to 30 minutes to your cooking time each time you peek.

What to Serve With Beef and Broccoli?

While this slow cooker beef and broccoli is already great over white rice, there are lots of other tasty ways to round out your meal. Try serving it over brown rice, quinoa, or even lo mein noodles for a different take on this Chinese-inspired dish. A simple side of egg rolls or cream cheese wontons adds a nice crunch factor that complements the tender beef and soft broccoli. For a lighter option, I like to add a quick cucumber salad dressed with rice vinegar and a touch of sesame oil – it’s refreshing and helps balance out the rich sauce from the beef.

Storage Instructions

Keep Fresh: This crock pot beef and broccoli is perfect for leftovers! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better as they meld together overnight, making it a great meal prep option.

Freeze: Want to save some for later? Let the dish cool completely, then transfer it to a freezer-safe container. It’ll keep well in the freezer for up to 3 months. Just keep in mind that the broccoli might be a bit softer when thawed, but the taste will still be great!

Reheat: When you’re ready to enjoy your leftovers, warm them up in the microwave in short intervals, stirring occasionally. Or heat it gently in a pan on the stovetop. If the sauce seems a bit thick after storing, just add a splash of beef broth while reheating to thin it out.

Preparation Time	15-20 minutes
Cooking Time	330 minutes
Total Time	345-350 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 150-170 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

• 2 lb thinly sliced sirloin steak or boneless beef chuck roast
• 1 cup beef stock
• 1/2 cup reduced sodium soy sauce
• 1/4 cup brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 4 tbsp cornstarch
• 4 tbsp water
• 1 bag (12 oz) frozen broccoli florets
• Cooked white rice (optional, for serving)

Step 1: Prepare the Sauce in the Slow Cooker

• 1 cup beef stock
• 1/2 cup reduced sodium soy sauce
• 1/4 cup brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced

In the insert of a 6-quart crock pot (slow cooker), whisk together the beef stock, soy sauce, brown sugar, sesame oil, and minced garlic until well combined.

This will be the flavorful base for the beef to cook in.

Step 2: Add and Cook the Beef

• 2 lb thinly sliced sirloin steak or boneless beef chuck roast
• sauce mixture from Step 1

Place the thinly sliced sirloin steak or boneless beef chuck roast into the sauce mixture in the slow cooker.

Toss the slices to ensure every piece is well coated in the sauce.

Cover with the lid and cook on low heat for about 5 hours until the beef is tender and flavorful.

Step 3: Thicken the Sauce

• 4 tbsp cornstarch
• 4 tbsp water
• cooked beef and sauce from Step 2

Once the beef is fully cooked and tender, whisk the cornstarch and water together in a small bowl to create a slurry.

Pour this mixture into the slow cooker and stir well, making sure it is evenly distributed.

This will help the sauce thicken up nicely as it simmers.

Step 4: Add Broccoli and Finish Cooking

• 1 bag (12 oz) frozen broccoli florets
• beef and thickened sauce from Step 3

Scatter the frozen broccoli florets evenly over the beef and sauce in the slow cooker.

Gently stir to combine everything.

Cover and cook for an additional 30 minutes on low, allowing the broccoli to become tender and the sauce to thicken further.

I like to give it a gentle stir halfway through to make sure the broccoli heats evenly.

Step 5: Serve Over Rice

• cooked white rice (optional, for serving)

Spoon the beef and broccoli mixture over warm cooked white rice, if desired, and enjoy your meal hot.

For an extra special touch, I sometimes garnish with a sprinkle of sesame seeds or chopped green onions.