Crockpot Beef and Broccoli

Crockpot Beef and Broccoli is a tender, flavorful slow-cooked dish made with thin-sliced beef, a savory garlic-soy sauce, and fresh broccoli. It’s an easy, hands-off meal that tastes like takeout but is healthier and perfect for busy weeknights.

Why You’ll Love This Recipe

This recipe transforms a few simple ingredients into a satisfying, restaurant-style dinner with minimal effort. The slow cooker does all the work—just toss everything in, walk away, and come back to a rich, delicious meal. It’s also versatile, customizable, and perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank steak, sirloin, or chuck roast (thinly sliced against the grain)
• Low-sodium soy sauce or tamari
• Beef broth
• Brown sugar or coconut sugar
• Garlic, minced
• Sesame oil
• Cornstarch (or arrowroot powder)
• Water (for slurry)
• Fresh broccoli florets
• Cooked white rice, brown rice, or cauliflower rice (for serving)
• Optional: green onions, sesame seeds for garnish

Directions

1. In a mixing bowl, combine soy sauce, beef broth, brown sugar, sesame oil, and garlic.
2. Place sliced beef in the slow cooker and pour sauce over it. Stir to coat evenly.
3. Cook on LOW for 4–5 hours or until beef is tender.
4. In a small bowl, mix cornstarch and water to form a slurry. Stir into the slow cooker and cook for an additional 30 minutes to thicken the sauce.
5. Steam or microwave the broccoli until just tender, then stir into the crockpot during the last 30 minutes of cooking.
6. Serve hot over cooked rice and garnish with sesame seeds and sliced green onions, if desired.

Servings and timing

• Serves: 4–6
• Prep time: 10 minutes
• Cook time: 4–5 hours on LOW
• Total time: 4 hours 30 minutes to 5 hours 30 minutes

Variations

• Gluten-free: Use tamari or coconut aminos instead of soy sauce and arrowroot powder instead of cornstarch.
• Add vegetables: Include sliced bell peppers, snap peas, or mushrooms for extra nutrients.
• Spicy version: Add crushed red pepper flakes or sriracha to the sauce.
• Sweeter version: Add a tablespoon of hoisin sauce or honey.
• Low-carb option: Serve over cauliflower rice instead of regular rice.

Storage/reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in a skillet over low heat or in the microwave, adding a splash of water if needed to loosen the sauce.
• Freeze cooked beef and sauce (without broccoli) for up to 2 months. Thaw and add fresh broccoli when reheating.

FAQs

1. Can I use frozen broccoli?

Yes, add it in the last 30 minutes. It may be softer than fresh but still works well.

2. What cut of beef works best?

Flank steak, sirloin, or chuck roast are great options. Just slice thin against the grain for tenderness.

3. Can I cook it on HIGH?

Yes, cook on HIGH for 2.5–3 hours, but the beef may be slightly less tender than slow-cooked on LOW.

4. How do I keep the broccoli from getting mushy?

Add it toward the end of cooking, ideally in the last 20–30 minutes.

5. Is this recipe freezer-friendly?

Yes, freeze the beef and sauce separately. Add fresh or steamed broccoli when reheating.

6. Can I add extra vegetables?

Absolutely. Try carrots, mushrooms, or bell peppers to stretch the meal and add nutrition.

7. Is the sauce sweet or savory?

It’s a balanced mix of both—savory from soy and broth, sweet from brown sugar.

8. Can I use stew meat?

Yes, but stew meat may need closer to 5–6 hours to become tender.

9. What can I serve with it?

Serve with rice, noodles, quinoa, or even in lettuce wraps for a low-carb option.

10. Can I make this dairy-free?

Yes—this recipe is naturally dairy-free.

Conclusion

Crockpot Beef and Broccoli is the ultimate easy dinner—tender, saucy, and full of comforting flavor. It’s healthier than takeout, simple to prepare, and perfect for feeding the whole family or prepping for the week. With just a few ingredients and minimal effort, you’ll have a satisfying meal ready to go any night of the week.

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