Mouthwatering Crock Pot Beef and Broccoli is a deliciously tender take on a classic favorite. Slow-cooked beef that’s perfectly soft meets crisp, bright broccoli all bathed in a rich, flavorful sauce made with soy, garlic, and a touch of sweetness. It’s easy to toss everything into the crock pot and come back to a warm, comforting meal that makes your kitchen smell amazing.
I love how simple this recipe is—once you get your ingredients prepped and in the pot, the slow cooker does all the work. The beef turns out so tender it practically melts in your mouth, and the broccoli keeps a nice bite, giving the dish a fresh, vibrant touch. I usually make a big batch so we have leftovers for easy lunches the next day. Plus, the sauce is just right—not too salty and just the right amount of flavorful, which makes everyone happy at the dinner table.
My favorite way to serve this is over a big scoop of fluffy white rice to soak up all that tasty sauce. Sometimes I add a sprinkle of sesame seeds or a few red pepper flakes for a little extra pop. This has become a go-to meal for busy weeknights because it’s so fuss-free but still feels like a special dinner. I know if I’m short on time but want something homey and delicious, this Crock Pot Beef and Broccoli always hits the spot.
Key Ingredients & Substitutions
Beef: Using chuck or flank steak sliced thin against the grain keeps it tender after slow cooking. If you can’t find these, sirloin works too. Avoid thicker cuts as they may take longer to cook.
Soy Sauce: Low sodium is best here to control saltiness. If you need gluten-free, try tamari or coconut aminos instead.
Broccoli: Fresh broccoli florets give the best color and crunch. Frozen can be used, but add it closer to the end of cooking to avoid sogginess.
Cornstarch: This is key to thickening the sauce at the end. Arrowroot or potato starch are great alternatives if you want a gluten-free option.
How Do You Keep the Broccoli Bright and Tender in a Slow Cooker?
Broccoli can get mushy if cooked too long in a crock pot, so timing is everything. Here’s how I do it:
- Cook the beef and sauce first so the flavors develop and the beef becomes tender.
- Remove the beef before adding the broccoli—this stops it from overcooking.
- Mix the cornstarch with water and stir it into the sauce to start thickening.
- Add the broccoli on top, then return the beef to the pot.
- Cook on HIGH for just 20-30 minutes until broccoli is bright green and tender but still a bit firm.
This method keeps broccoli fresh without losing that classic texture we love in this dish.
Equipment You’ll Need
- Crock pot/slow cooker – essential for cooking the beef low and slow while keeping it tender.
- Sharp knife – slicing the beef thin makes a big difference in tenderness and cooking time.
- Cutting board – a sturdy surface for prepping beef and broccoli safely.
- Mixing bowls – for whisking the sauce and combining cornstarch with water to thicken.
- Wooden spoon or heatproof spatula – perfect for stirring the sauce without scratching your crock pot.
- Measuring cups and spoons – to get your sauce flavors just right every time.
Flavor Variations & Add-Ins
- Replace beef with thinly sliced chicken breast for a lighter, milder twist that cooks quickly.
- Try adding sliced bell peppers or snap peas for extra color and crunch in your veggies.
- Stir in a teaspoon of chili flakes or Sriracha for a spicy kick if you enjoy heat.
- Use tamari instead of soy sauce to make this gluten-free without losing flavor.
Mouthwatering Crock Pot Beef And Broccoli
Ingredients You’ll Need:
For The Beef and Sauce:
- 1 1/2 lbs beef chuck or flank steak, thinly sliced against the grain
- 1 1/2 cups beef broth
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons oyster sauce (optional for extra umami)
- 2 tablespoons vegetable oil (for searing, optional)
For Thickening and Veggies:
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 cups broccoli florets, fresh
To Serve:
- Cooked white rice
Time You’ll Need:
This recipe takes about 15 minutes to prep, plus 5-6 hours on LOW (or 2-3 hours on HIGH) in the crock pot. Add an extra 30 minutes near the end to cook the broccoli and thicken the sauce.
Step-By-Step Instructions:
1. Prepare and (Optional) Sear the Beef:
If you like extra flavor and texture, heat vegetable oil in a skillet over medium-high heat. Quickly sear the thinly sliced beef in batches until browned, about 1-2 minutes per side. This step is optional but adds a nice depth to the beef.
2. Add Beef and Sauce to Crock Pot:
Place the beef slices in the bottom of your crock pot. Whisk together beef broth, soy sauce, brown sugar, minced garlic, grated ginger, and oyster sauce in a bowl. Pour this flavorful mixture evenly over the beef.
3. Slow Cook the Beef:
Cover and cook on LOW for about 5-6 hours or on HIGH for 2-3 hours, until the beef is tender and full of flavor.
4. Prepare Broccoli and Thicken Sauce:
About 30 minutes before serving, remove the beef from the crock pot and set it aside. In a small bowl, mix cornstarch with water until smooth. Slowly whisk this into the sauce left in the crock pot. Add the fresh broccoli florets on top.
5. Finish Cooking:
Return the beef to the crock pot and cover. Cook on HIGH for another 20-30 minutes until the sauce thickens and the broccoli is tender but still bright and crisp.
6. Serve and Enjoy:
Serve your delicious beef and broccoli hot over cooked white rice. Spoon plenty of that rich sauce over everything for the perfect bite every time.
Can I Use Frozen Beef for This Recipe?
It’s best to use fresh beef for even cooking and tenderness. If using frozen beef, thaw it completely in the refrigerator overnight before slicing and cooking to avoid uneven texture.
Can I Prepare This Dish Ahead of Time?
Yes! You can cook the beef and sauce in the crock pot and refrigerate for up to 2 days. Add the broccoli and thicken the sauce right before reheating and serving to keep the veggies fresh.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally to warm evenly.
Can I Substitute Broccoli with Other Vegetables?
Absolutely! Vegetables like snap peas, bell peppers, or green beans work well. Add them in the last 20-30 minutes of cooking to keep them crisp and vibrant.
