This slow cooker beef and broccoli is my go-to comfort meal when I want something that tastes like takeout without all the hassle. I throw in sliced beef, a flavorful sauce, and finish with broccoli near the end. By dinner time, the meat is tender, the sauce is rich, and everything comes together beautifully.

Why You’ll Love This Recipe

I get restaurant-quality flavor at home — it tastes like Chinese takeout but costs much less.
The prep is minimal: slice the beef, mix a few sauce ingredients, and let the crock pot do the work.
It’s budget-friendly, using simple pantry staples and affordable cuts of beef.
It’s perfect for busy days — I can start it in the morning and arrive home to a done meal.
I can customize how I serve it: over rice, noodles, or even cauliflower rice for a lighter version.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb thinly sliced sirloin steak or boneless beef chuck roast
1 cup beef stock
½ cup reduced sodium soy sauce
¼ cup brown sugar
1 tablespoon sesame oil
3 cloves garlic, minced
4 tablespoon cornstarch
4 tablespoon water
1 bag (12 oz) frozen broccoli florets
Cooked white rice (optional, for serving)

Directions

Prepare the sauce in the crock pot
In the insert of a 6-quart slow cooker, whisk together beef stock, soy sauce, brown sugar, sesame oil, and minced garlic until well combined.
Add and cook the beef
Place the thinly sliced beef (sirloin or chuck roast) into the sauce. Toss so all pieces are coated. Cover and cook on low for about 5 hours, until the beef is tender and flavorful.
Thicken the sauce
In a small bowl, whisk cornstarch and water to make a slurry. Pour the mixture into the slow cooker, stirring gently to combine. This helps thicken the cooking liquid into a richer sauce.
Add broccoli and finish cooking
Scatter the frozen broccoli florets evenly over the beef and sauce. Gently stir to combine. Cover and cook for an additional 30 minutes on low so the broccoli becomes tender but not mushy.
Serve
Spoon the beef and broccoli mixture over warm cooked white rice (or your preferred base) and enjoy immediately.

Servings and timing

Preparation time: ~ 15‑20 minutes
Cooking time: ~ 5 hours 30 minutes (5 hours for beef + 30 minutes with broccoli)
Total time: ~ 5 hours 45‑50 minutes
This makes several servings — enough to feed a family or have leftovers.

Variations

Different beef cuts: Use flank steak or flat iron steak, just be sure to slice thinly against the grain.
Swap proteins: For a lighter option, try chicken breast or thighs (reduce cooking time by 1–2 hours).
Soy sauce alternatives: Use tamari or coconut aminos for gluten-free or lower sodium versions.
Sweetener swaps: Replace brown sugar with honey or maple syrup (use about 3 tbsp), or use a low‑carb sweetener.
Vegetable changes: Add snap peas, green beans, or cauliflower. If using fresh broccoli, add it in the last 30 minutes.
Thickening agent alternatives: Use arrowroot in place of cornstarch, or use half the amount of flour mixed with cold water.

Storage/reheating

Refrigerator: Store in an airtight container; it stays good for up to 4 days. The flavors get even better as they meld overnight.
Freezer: After cooling, transfer to a freezer-safe container for up to 3 months. Note: broccoli may soften more after freezing and thawing.
Reheating: Warm in the microwave in short bursts, stirring occasionally. Or reheat gently on the stovetop. If the sauce thickened too much, add a splash of beef broth while reheating to loosen it.

FAQs

What kind of beef works best for this recipe?

I prefer sirloin for its lean, clean slices, but chuck roast is great too — the slow cooking breaks down its connective tissues and makes it tender.

Can I use fresh broccoli instead of frozen?

Yes — just add fresh broccoli in the last 30 minutes of cooking so it remains crisp‑tender rather than overcooked.

Is it okay to cook this on high instead of low?

I wouldn’t recommend it — cooking on low allows the beef to break down slowly. If you speed it up, the texture may suffer.

How can I thicken the sauce if it's too thin?

Mix cornstarch with cold water into a slurry and stir into the sauce. Let it cook a few minutes more to thicken. Arrowroot can substitute 1:1 for cornstarch.

Can I make this ahead and reheat later?

Definitely. I often make it in the morning and reheat when dinner time comes. The flavors deepen overnight in the fridge. Just reheat gently and add a little broth if it seems too thick.

Conclusion

I love this Savory Crock Pot Beef and Broccoli because it gives me that takeout flavor with so much less effort. A few simple ingredients, minimal prep, and the magic of a slow cooker transform this into a meal I look forward to. It’s versatile, budget‑friendly, and reliably delicious — a recipe I often return to when I want comfort food without fuss.

Savory Crock Pot Beef and Broccoli

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Author: Sue
Prep Time: 20 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 50 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: Chinese-American
Diet: Low Lactose

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Description

This Savory Crock Pot Beef and Broccoli delivers takeout-style flavor with minimal effort. Tender beef simmers in a rich, garlicky sauce, finished with crisp broccoli, all made easily in a slow cooker.

Instructions

In a 6-quart slow cooker, whisk together beef stock, soy sauce, brown sugar, sesame oil, and minced garlic until well combined.
Add the thinly sliced beef to the sauce and toss to coat. Cover and cook on low for 5 hours until the beef is tender.
Whisk cornstarch and water in a small bowl to make a slurry. Stir the slurry into the slow cooker to thicken the sauce.
Add frozen broccoli florets, stir to combine, cover, and cook for an additional 30 minutes on low.
Serve the beef and broccoli mixture over cooked white rice or your preferred base. Enjoy immediately.