Skip the takeout and make this tender, saucy beef and broccoli right in your slow cooker! It’s a better-than-takeout meal made with thin-sliced chuck roast, a garlicky soy sauce, and crisp broccoli—perfect over rice for an easy dinner.
Why I Love This Recipe
There’s nothing better than tossing everything into the slow cooker and letting dinner make itself. This Asian-inspired crockpot dinner uses sliced chuck roast, broccoli florets, and a garlic soy sauce for an easy, takeout-style meal the whole family will love.
- Easy Prep – Slice, stir, and toss it all in the crockpot. Dinner’s practically done.
- Better Than Takeout – No MSG, no deep frying, and you control the ingredients.
- Freezer-Friendly – Makes great leftovers, and the beef reheats perfectly!
It reminds me of my slow cooker honey garlic chicken—same tender meat and saucy goodness with minimal effort.
If you're a fan of easy crockpot meals, you'll love my full collection of slow cooker recipes—perfect for busy weeknights when you just want to set it and forget it.
Recipe Ingredients
Here’s what you’ll need for this recipe:
- 1½ lbs boneless beef chuck roast – thinly sliced for tender bites
- 1 cup beef broth
- ½ cup soy sauce – use low-sodium if preferred
- ⅓ cup brown sugar – balances the saltiness with a touch of sweetness
- 1 Tbsp sesame oil - adds flavor
- 3 minced cloves garlic - or 1 tsp garlic powder
- 2 Tbsp cornstarch – thickens the sauce
- 3 cups fresh broccoli florets (approx 14 oz) – Add at the end to stay crisp-tender
- Cooked rice - to serve (optional)
The flavor in this dish is similar to my slow cooker soy sauce chicken—that deep, savory blend of garlic, soy, and a little sweetness.
Recipe Variations & Add-Ins
- Spicy Beef and Broccoli: Add red pepper flakes or sriracha to the sauce.
- Sweeter Sauce: Stir in 1–2 Tbsp of hoisin or oyster sauce.
- Veggie Boost: Add sliced bell peppers, snap peas, or water chestnuts in the last hour.
- Low Carb Option: Serve over cauliflower rice or zucchini noodles.
- Swap the Protein: Try chicken or thin-sliced pork instead of beef.
Common Mistakes to Avoid
- Overcooking the beef – It should be tender, not stringy.
- Adding broccoli too early – This makes it mushy. Always add near the end. I also recommend using fresh broccoli instead of frozen.
- Forgetting to thicken the sauce – The cornstarch step is key to that perfect sauce consistency.
How to Make This Recipe
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
- Step 1: In a bowl, whisk together 1 cup beef broth, ½ cup soy sauce, ⅓ cup brown sugar, 1 Tbsp sesame oil, and 3 minced garlic cloves.
- Step 2: Add 1½ lbs of thinly sliced beef chuck roast to the crockpot. Pour the sauce over top and toss to coat everything evenly.
- Step 3: Cover and cook on low for 5–6 hours or on high for 3–4 hours. The beef should be tender but still hold its shape—avoid overcooking or it may become stringy and start to shred.
- Step 4: About 1 hour before it's done, scoop out ¼ cup of the sauce and whisk it with 2 Tbsp cornstarch in a small bowl.
- Step 5: Stir that cornstarch mixture back into the crockpot.
- Step 6: Now add 3 cups broccoli florets. Stir to combine and try to push them into the sauce as much as possible. Cover with lid and let them steam for that last hour until crisp-tender when poked with a fork.
- Step 7: Spoon the beef and broccoli over steamed white rice or noodles and enjoy!
If you love the broccoli + beef combo, try my honey garlic ground beef and broccoli or the protein-packed quinoa beef and broccoli next time.
Time-Saving Tips
- You can buy pre-sliced stir fry beef to skip the slicing.
- You can use jarred minced garlic for fast prep.
- If you want to meal prep, this dish reheats beautifully for lunches.
Serve this over white rice, or swap in quinoa like I do in my beef and broccoli stir fry for a twist.
Serving Suggestions
- Serve over steamed jasmine or basmati rice for a classic.
- Try it with rice noodles, quinoa, or cauliflower rice for something different.
- Add a sprinkle of toasted sesame seeds or chopped green onions for garnish.
How To Store Leftovers
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze in freezer-safe bags for up to 2 months. Thaw in the fridge overnight.
- Reheat gently in the microwave or on the stovetop with a splash of broth if needed.
Craving more takeout-style dinners? Try my teriyaki turkey rice bowl or these rich and saucy slow cooker barbecue ribs for your next family dinner night. And if you’re all about savory beef, don’t miss my Mongolian beef—it’s bold, sweet, and a favorite!
FAQs
Yes! While beef chuck roast works well because it becomes tender as it slow cooks, you can also use flank steak or sirloin. Just slice it thinly so it stays tender.
The beef should be fork-tender but not falling apart (you want slices, not shredded meat). The sauce will thicken once the cornstarch is added and broccoli is tender.
Make sure you mix the cornstarch with sauce from the crockpot first to create a slurry. Stir it in well and cook for 60 more minutes—it should thicken up as it simmers.
Yes! Frozen broccoli works perfectly in this recipe. Just add it straight to the slow cooker during the last 30 minutes of cooking—no need to thaw it first. It doesn't need to cook as long as fresh broccoli florets.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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Looking for more easy slow cooker dinners? Try my slow cooker honey garlic chicken, slow cooker barbecue ribs, or this Mongolian beef for a quick stovetop option. You can browse all my slow cooker dinner recipes here.
Slow Cooker Beef and Broccoli Recipe
Ingredients
- 1½ lbs beef chuck roast - thinly sliced
- 1 cup beef broth
- ½ cup soy sauce
- ⅓ cup brown sugar
- 1 Tbsp sesame oil
- 3 cloves garlic - minced
- 2 Tbsp cornstarch
- 3 cups broccoli florets - about one 14 oz bag, frozen or fresh
Instructions
- In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and minced garlic until well combined.
- Place the sliced beef chuck roast into the bottom of the slow cooker. Pour the sauce overtop and toss to coat evenly.
- Cover and cook on low for 5–6 hours, until the beef is tender. Avoid overcooking or the beef may shred.
- One hour before the cooking time is done, whisk ¼ cup of the hot sauce from the crockpot with 2 tablespoons of cornstarch until smooth. Stir the cornstarch slurry back into the slow cooker and mix well to thicken the sauce.
- Add the broccoli florets during the last 60 minutes of cooking.
- Serve the beef and broccoli hot over white rice or with your favorite side dish.
Recipe Notes:
- You can use low-sodium soy sauce if preferred.
- Slice the beef thinly across the grain for the most tender texture.
- Check beef for doneness around 5 hours – Overcooked beef will shred instead of staying in tender slices. Stop cooking when it's tender but still holds its shape.
- Refrigerate leftovers in an airtight container for up to 3 days.
- To freeze, let cool completely and store in a freezer-safe bag or container for up to 2 months.
- Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the sauce.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Tina says
Made this for my family tonight, but added some bell pepper and carrot for extra veggies. Everyone had extra helpings! It was so good! Thanks for sharing!