After a long day, there’s nothing better than coming home to a warm, flavorful meal. Slow cooker beef and broccoli is the perfect solution—effortless, comforting, and full of rich, savory flavors.
Why We Love This Slow Cooker Beef and Broccoli
You’ll love this recipe not just for the taste, but for how simple it makes dinner planning. Here’s why this dish earns a permanent spot in your rotation:
- Effortless preparation — Just a few minutes of prep in the morning.
- Hearty and flavorful — The beef soaks up all the savory, slightly sweet sauce.
- Healthier than takeout — Control the ingredients, sodium, and sugar.
- Perfect for busy schedules — Set it, forget it, and enjoy when you’re ready.
- Great for leftovers — It stores and reheats well, making meal prep a breeze.
This isn’t just another crockpot recipe. It’s a dependable, delicious solution to weeknight dinner stress.
Ingredients
Flank steak or sirloin – I recommend using flank steak or sirloin in this recipe for tender, flavorful results. These cuts hold up well during slow cooking and won’t fall apart easily. If substituted with a tougher cut, like chuck roast, the texture may be less ideal for slicing and serving.
Broccoli florets – It’s best to use fresh broccoli florets for the most vibrant and crisp texture. If you use frozen broccoli, be sure to thaw it completely to prevent it from becoming soggy. Fresh broccoli will maintain a better bite after slow cooking.
Low-sodium beef broth – The low-sodium version is essential for controlling the salt levels in your recipe. Beef broth adds depth and umami to the sauce. Avoid regular beef broth as it can make the dish too salty.
Low-sodium soy sauce – This adds that savory umami flavor without overpowering the dish with too much salt. Regular soy sauce can be substituted but may increase the sodium content, so be mindful if you’re watching your salt intake.
Brown sugar – Brown sugar adds a slight sweetness that balances the savory and salty flavors of the beef and sauce. If you prefer a less sweet flavor, you can reduce the amount of brown sugar slightly or substitute it with coconut sugar for a healthier option.
Sesame oil – Sesame oil gives the sauce a nutty aroma and depth of flavor. You can substitute it with olive oil, but the final dish may lack the distinct sesame undertone.
How to Make Slow Cooker Beef and Broccoli
Making this dish is as easy as combining a few ingredients and letting your slow cooker do the work. Here’s how you can put it all together:
Slice the Beef
Slice the beef thinly against the grain. This ensures tenderness after slow cooking.
Prepare the Sauce
In a small bowl, mix the soy sauce, brown sugar, garlic, ginger, sesame oil, and beef broth. Stir until sugar is dissolved.
Layer in the Slow Cooker
Place the beef into the slow cooker and pour the sauce over it. Stir well to ensure all slices are coated.
Cook on Low
Cover and cook on low for 5 to 6 hours. You want the beef to be tender and fully infused with the sauce.
Thicken the Sauce
In the last 30 minutes, mix the cornstarch with a few tablespoons of cold water. Stir this slurry into the slow cooker to thicken the sauce.
Add Broccoli
Steam the broccoli separately and stir it into the slow cooker for about 5 minutes before serving. This keeps it vibrant and crisp.
Expert Tips for Perfect Results
To help you get it just right every time, here are some pro tips that make a noticeable difference:
Choose the right cut: Flank steak or sirloin holds up well during long cooking times.
Slice properly: Always cut against the grain for tender bites.
Thicken with confidence: Don’t skip the cornstarch—it creates that silky sauce you love.
Add broccoli at the end: This keeps it from getting overcooked and mushy.
Freeze for later: This dish stores well. Freeze it in portions for quick future meals.
Variations You’ll Want to Try
Switch things up to suit your taste or dietary needs:
Spicy kick: Add a teaspoon of chili flakes or a squirt of sriracha to the sauce.
Gluten-free version: Substitute tamari for soy sauce.
Lower sugar: Use coconut aminos or halve the brown sugar.
More veggies: Try adding bell peppers, snap peas, or shredded carrots for extra nutrients and color.
How to Serve Slow Cooker Beef and Broccoli
Presentation and sides matter, especially when you want a meal that feels special:
Serve over rice: White rice, jasmine rice, or even brown rice work well.
Try noodles: Lo mein or soba noodles make it feel like a takeout treat.
Add toppings: Sprinkle with sesame seeds or chopped green onions for freshness.
Pair with light sides: A cucumber salad or miso soup balances the richness.
FAQ – Slow Cooker Beef and Broccoli
Can you put raw beef in a slow cooker?
Absolutely. As long as your slow cooker reaches the proper internal temperature (above 165°F), raw beef is safe and cooks evenly.
Should I brown the beef first?
You can, but it’s not required for this recipe. Browning adds a bit more depth, but the sauce does a great job delivering flavor even without this step.
Can I use frozen broccoli?
Yes, just thaw it first and add it at the end. This prevents sogginess.
How do I thicken the sauce properly?
Mix cornstarch with cold water and stir it into the slow cooker during the last 30 minutes. This step gives you that signature glossy sauce.
What cut of beef is best for slow cooker beef and broccoli?
Flank steak or sirloin are best for this dish. They become tender but don’t fall apart, making them ideal for slicing and causing.
Slow Cooker Beef and Broccoli
Equipment
- Slow Cooker
- Small Bowl
- Spoon
Ingredients
- 1.5 lbs flank steak or sirloin thinly sliced against the grain
- 2 cups broccoli florets steamed or microwaved separately
- 3/4 cup low-sodium beef broth
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tsp ground ginger
- 2 tbsp cornstarch for thickening
Instructions
- Slice the beef thinly against the grain to ensure tenderness after slow cooking.
- In a small bowl, mix the soy sauce, brown sugar, garlic, ginger, sesame oil, and beef broth. Stir until sugar is dissolved.
- Place the beef into the slow cooker and pour the sauce over it. Stir well to ensure all slices are coated.
- Cover and cook on low for 5 to 6 hours until the beef is tender and fully infused with the sauce.
- In the last 30 minutes, mix cornstarch with a few tablespoons of cold water. Stir this slurry into the slow cooker to thicken the sauce.
- Steam the broccoli separately and stir it into the slow cooker for about 5 minutes before serving to keep it vibrant and crisp.