Slow Cooker Beef & Broccoli
Invite the reader into a cozy, comforting dinner scenario: Imagine the irresistible aroma of soy-garlic-ginger sauce wafting through your home as tender beef simmers slowly in the crockpot, mingling with vibrant, just-crisp broccoli. This easy Slow Cooker Beef and Broccoli recipe captures that dreamy balance of savory-sweet comfort, brilliantly simple for busy weeknights or laid-back weekends. Whether you crave a hearty family meal or a hassle-free dinner, this recipe delivers bold flavor with minimal effort. Ready for a dinner idea that practically cooks itself while making your home smell heavenly? Let’s go!
Quick Recipe Overview
| Prep Time | Cook Time (Low) | Cook Time (High) | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|---|
| 15 min | 4–5 hrs | 2–3 hrs | 4–5 hrs (Low) | 4 servings | Easy | Asian-inspired | Year-round |
Why You’ll Love This Recipe
- Hands-off ease – Load the slow cooker, let it work its magic, and enjoy tender, flavorful beef with zero babysitting required.
- Family-friendly comfort – Sweet, savory, and deeply satisfying, this dish hits all the cozy vibes without fuss or fancy techniques.
- Flexible protein options – Whether using flank steak or hearty chuck, the method adjusts so you still end up with melt-in-your-mouth beef.
- Flavorful and vibrant – Garlic, ginger, and brown sugar create a rich sauce that perfectly coats each piece of beef and broccoli.
- Versatile for different meals – Serve over rice for a satisfying dinner, tuck into wraps, or sprinkle extra veggies for a lighter twist.
Ultimate Easy Slow Cooker Beef and Broccoli – Quick & Savory Crockpot Dinner
- Total Time: 5 hours 15 minutes
- Yield: 4 servings 1x
Description
Make easy Slow Cooker Beef and Broccoli! This simple recipe features tender beef and broccoli in a savory-sweet sauce.
Ingredients
- 1½ lbs beef flank steak, thinly sliced (or 1½ lbs beef chuck, cubed)
- 4 cups broccoli florets
- ½ cup soy sauce (low sodium recommended)
- ¼ cup brown sugar, packed
- ¼ cup beef broth
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch (optional, for thickening)
- Cooked rice, for serving
- Sesame seeds, for garnish
- (Implied: 1–2 tbsp cold water for cornstarch slurry if using)
Instructions
1. Prepare your beef by slicing flank steak thinly against the grain or cubing chuck roast into bite-size pieces.
2. In the slow cooker, combine beef, soy sauce, brown sugar, beef broth, garlic, and ginger. Stir to coat the beef well.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours for flank steak. If using chuck roast, cook on LOW for 6–8 hours until tender.
4. Add broccoli about 30 minutes before the end. Stir gently into the sauce.
5. To thicken the sauce (optional), whisk cornstarch with cold water and stir into the slow cooker.
6. Cover again and finish cooking until broccoli is tender and the sauce is thickened slightly.
7. Serve hot over cooked rice and sprinkle with sesame seeds for garnish.
Notes
Use chuck roast for a melt-in-your-mouth texture.
Add chili flakes or sriracha for heat.
Sub tamari for gluten-free version.
Freeze leftovers up to 3 months.
Use a cornstarch slurry to thicken sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup over rice
- Calories: 450
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
Ingredients
- 1½ lbs beef flank steak, thinly sliced (or 1½ lbs beef chuck, cubed)
- 4 cups broccoli florets
- ½ cup soy sauce (low sodium recommended)
- ¼ cup brown sugar, packed
- ¼ cup beef broth
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch (optional, for thickening)
- Cooked rice, for serving
- Sesame seeds, for garnish
- (Implied: 1–2 tbsp cold water for cornstarch slurry if using)
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Beef flank steak / chuck | Slice flank thin against the grain for tenderness; for chuck, cut into 1-inch cubes—low-and-slow will make it fall-apart tender. |
| Broccoli florets | Use fresh or lightly steamed before adding if you want extra-green crunch; frozen works too, just reduce cook time slightly. |
| Soy sauce (low sodium) | Low sodium helps control saltiness—adjust to taste, especially if using regular soy. |
| Brown sugar | Packed measurement gives sweetness and depth; light or dark both work, dark is richer. |
| Beef broth | Adds savory complexity—swap for chicken or veggie broth in a pinch. |
| Garlic & ginger | Fresh is best for bright flavor—ginger can be grated with a microplane for smooth distribution. |
| Cornstarch (optional) | Make a smooth slurry with cold water to avoid lumps and achieve glossy, velvety sauce. |
Step-by-Step Instructions
- Prep the beef (flank or chuck) – If using flank steak, slice thinly against the grain for tender bites. If using chuck, cut into 1-inch cubes so they break down beautifully over longer cooking.
- Combine beef and sauce – Place beef in slow cooker insert. Add soy sauce, brown sugar, beef broth, garlic, and ginger. Stir gently so every piece is coated in the savory-sweet marinade.
- Set the cooking time – Cover slow cooker. Cook on LOW for 4–5 hours or HIGH for 2–3 hours for flank steak. If using chuck roast, opt for LOW for 6–8 hours to achieve tenderness.
- Add broccoli mid-cook – About 30 minutes before the end, stir in the broccoli florets so they steam and remain tender-crisp.
- Optional: Thicken the sauce – If a thicker sauce is desired, whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth. Stir into the sauce in the slow cooker, replacing the lid for the final 30 minutes.
- Finish cooking – Let the broccoli soften and the sauce thicken naturally. Test tenderness with a fork.
- Serve immediately – Spoon hot beef and broccoli over cooked rice, drizzle sauce, and garnish generously with sesame seeds. Enjoy while it’s steamy and fragrant!
Helpful Tips
- Use thinly sliced flank steak for quicker cooking and cleaner bites.
- Cubed chuck benefits from longer, slow cooking for melt-in-your-mouth texture.
- Add broccoli late to preserve its bright color and crunch.
- Cornstarch slurry ensures a smooth, glossy sauce without lumps—always mix into cold water first.
Expert Tips for the Best Results
- Marinate briefly (optional) – Let the beef sit in the sauce for 20 minutes before cooking for deeper flavor.
- Low and slow for richer flavor – Even flank steak tastes more developed when cooked on LOW.
- Use a microplane for ginger – It grates finely and distributes evenly, avoiding fibrous bits.
- Taste and tweak – Depending on your soy sauce and personal preference, adjust sweetness or saltiness before serving.
Recipe Variations
- Spicy kick – Add ½ tsp crushed red pepper flakes or a dash of sriracha for a gentle heat that complements the sweet sauce.
- Ginger-garlic boost – Double the garlic and ginger for an aromatic, punchier flavor profile.
- Veggie-packed – Add sliced bell peppers or snap peas with the broccoli for color, crunch, and extra nutrition.
- Stir-fry finish – After slow cooking, transfer to a hot pan and sauté briefly to char the edges of beef, giving it a restaurant-style sizzle.
Make Ahead & Freezer Tips
This recipe is ideal for batch cooking: prepare and cook entirely, then allow to cool. For the fridge, store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the slow cooker on LOW until steaming. For the freezer, portion into freezer-safe bags or containers, removing excess sauce if needed (soy sauce can intensify over time). Freeze for up to 3 months. Thaw overnight before reheating; consider adding a splash of beef broth or water to revive the sauce’s consistency.
Serving Suggestions
Serve the Slow Cooker Beef and Broccoli over steaming white or brown rice for a classic pairing. For a lighter option, serve over cauliflower rice or alongside quinoa. Garnish with sesame seeds and, if desired, a sprinkle of sliced green onions for a fresh pop. Present in a deep bowl so the sauce pools beautifully around each tender piece, inviting everyone to dig in.
Pairing Ideas
Pair this savory-sweet dish with a crisp green salad dressed in rice vinegar and sesame oil to cut through richness. For a beverage, a light-bodied red wine like Pinot Noir or a chilled jasmine tea complements the flavors nicely. On the non-alcoholic side, a sparkling water with a twist of lime refreshes the palate between savory-sweet bites.
Storage and Reheating Tips
Store leftovers in a sealed container in the fridge for up to 3 days. To reheat, use the stovetop: warm gently in a pan with a splash of broth to restore moisture. Microwave reheating works too—cover loosely, heat in short intervals, stirring in between, adding a bit of water or broth if the sauce seems thick. For best texture, avoid overheating broccoli—just heat until warm and tender-crisp once more.
Frequently Asked Questions (FAQs)
Can I use frozen broccoli instead of fresh?
Absolutely—frozen broccoli works. Add it about 30 minutes before the end, but reduce cooking time slightly as it thaws and softens faster.
Do I need to brown the beef before slow cooking?
Nope! One of the beauties of this recipe is minimal prep. Browning adds flavor but isn’t necessary—this sauce infuses enough, especially in a slow cooker.
How do I make the sauce thicker if I don’t have cornstarch?
You can use arrowroot powder or reduce the sauce by removing some liquid and simmering in a pan until it coats the back of a spoon. A quick reduction works wonders.
Can I halve or double the recipe?
Yes—just adjust your slow cooker size accordingly. Cooking times stay roughly the same; just keep an eye on the broccoli cook time, as volume can affect heat distribution.
Is it safe to freeze this?
Definitely—cool the dish completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating to maintain texture and flavor.
What other vegetables pair well?
Try adding snap peas, sliced bell peppers, or baby corn for extra crunch and color—they can be added with the broccoli or toward the end so they stay crisp-tender.
Can I make this in an Instant Pot?
Yes! Use the “Sauté” function to combine ingredients, then cook on HIGH pressure for 15 minutes and quick-release. Add broccoli and switch to “Sauté” again for a few minutes with cornstarch slurry to thicken.
Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| ~1 cup over rice | ~450 kcal | 28 g | 45 g | 12 g | 4 g | 18 g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
Cozy, effortless, and bursting with savory-sweet flavor, this Slow Cooker Beef and Broccoli is the perfect solution for busy evenings or comfort-food cravings. With minimal prep and maximum taste, it’s about to become your go-to crockpot dinner. Gather around, dig in over steaming rice, and enjoy every tender, saucy bite—this dinner delivers both ease and delight.
