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Take-Out, Fake-Out: Beef & Broccoli {Crockpot}

Set and forget this easy Take-Out, Fake-Out: Beef & Broccoli {Crockpot}!

Set and forget this easy Take-Out, Fake-Out: Beef & Broccoli {Crockpot}!


Time to break out the crockpots :) one of the best parts of the cooler weather is being able to breakout the crockpot to make delicious soups, stews, and cozy dinner meals such as this one!

You all know my obsession with chicken & broccoli, well I’m also obsessed with beef and broccoli so this slow cooker version is right up my alley. I love setting up a meal and just forgetting about it. You have the freedom to do whatever you want while a delicious meal is cooking away. Let me tell you – your whole house will smell AMAZING and the flavors in the sauce are to die for. I probably could’ve dunked all my rice in it, but I needed sauce for the next day as these make great leftovers :)


I can’t wait for all the slow-cooker recipes coming this fall/winter. The only thing that irked me in the past about them was the fact that I had to make them on the weekends cause I have this fear of having the slow cooker on while I was at work. I always worried it’d burn down my house. I found a solution. An electric on/off timer. I bought this and I can now set the time of when I want the slow cooker to start and when to stop. I’ll likely set it only to start because I’ll time it so when I get home, it’ll be done so I can just unplug it :) It’s a great investment and I can’t wait to cook more in my slow cooker! Fear of my house burning down should subside.

Okay, let’s have some fun! I know it’s random but I thought I’d throw this in here. Seven things that you most likely didn’t know about me:

  1. I have perfectly straight teeth and I had no braces.
  2. I have no arm hair. No joke. If we ever cross paths, I can show you.
  3. I did ballet and jazz for 8 years.
  4. I have a fascination with aviation (even though I have anxiety with flying) and I’ve always dreamed of becoming an air traffic controller.
  5. I’ve never gotten any tickets, although I probably just jinxed myself and will get one on the drive home today.
  6. I can type 104 words a minute. You can take the test here.
  7. I’m triple jointed.

Tell me something I might not know about you! :)


Take-Out, Fake-Out: Beef & Broccoli {Crockpot}
Author: 
Recipe type: Main Entree, Slow Cooker
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients:
  • 1 lb. boneless, beef chuck roast, sliced into thin strips
  • 1 cup beef consumme or beef broth
  • ½ cup low sodium soy sauce
  • ⅓ cup dark brown sugar
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 2 tbsp. cornstarch
  • 4 tbsp. sauce (from the crockpot after dish is cooked)
  • Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
  • White rice, cooked
Instructions:
  1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
  2. Gently place your slices of beef in the liquid and toss to coat.
  3. Turn crockpot on low and cook for 6 hours.
  4. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
  5. Toss in your broccoli florets then serve hot over white rice.
Notes:
Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people "shredded" beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

If you are using frozen broccoli florets, you do NOT need to defrost them prior to putting them in the crockpot. You add them in at the same time as you add the cornstarch slurry. As stated in the instructions, after you add the cornstarch slurry, you cook for 30 more minutes. This should be more than enough time to cook and defrost your broccoli florets.

If you're using fresh broccoli, you do NOT need to steam them prior to putting them in the crockpot. You add them in at the same time as you add the cornstarch slurry. Since you cook an additional 30 minutes, this will ensure that your fresh broccoli will be cooked through.

Yes, you put the meat in the slow cooker raw, in sliced pieces.

Source: adapted from BS Recipes

 

595 COMMENTS

  1. Jahaira
    05/18/2015 at 12:11 pm

    I am just putting this in the slow cooker. I doubled the recipe as my husband loves leftovers. I will let you know how it goes, I plan on adding some mushrooms to it as well..

  2. Gene H.
    06/08/2015 at 11:19 am

    Well, I enjoy cooking. Although, I’m not a chef, or want to be one.. I am a Graphic Artist and I appreciate anyone who’s creative with food. Recipe looks Delicious. I am getting ready to make it right now.

  3. Nancy
    06/08/2015 at 6:24 pm

    I am watching my carbs. How many carbs are in the beef and broccoli only per serving?

    • Julie
      06/09/2015 at 10:30 am

      I don’t calculate nutrition facts, sorry.

    • Kelly
      07/04/2015 at 12:11 pm

      Nancy, you can plug the recipe into the recipe maker on MyFitnessPal.com (free site!) and it will give you the nutritional breakdown. I plan on doing that later, as I’m making this today. :)

      Julie: Thanks for the beautiful recipe. It sounds and looks amazing. I can’t wait to smell it and taste it for myself. :) I’m hoping I can substitute the brown sugar with stevia (as I have to avoid sugar) — so this will be an experiment (I know it won’t get the same flavour but we’ll see what happens).

    • jedidiah
      03/01/2016 at 11:05 am

      There are no carbs to speak of in the broccoli. If you are worried about carbs, then avoid the rice. Brown rice is a possible alternative with more fiber but it will still have plenty of carbs.

      • Alishia
        03/30/2016 at 10:43 am

        Sorry but this is false. There ARE carbs in broccoli – significantly less than rice, yes, but broccoli still contains carbs. The amount just depends on the serving size.

  4. Jessica
    06/11/2015 at 7:07 pm

    Hands down the BEST beef and broccoli I have ever eaten. My daughter, who hates everything, scraped the remaining sauce off the serving dish…
    Thank You! We will make this again and again!

  5. Monica
    06/17/2015 at 4:11 am

    I love broccoli but my hubby is not a fan. Can I use green beans instead?

    • Julie
      06/17/2015 at 7:49 am

      Sure, can! Just, if you like them crunchier, I would add them in closer to when the dish is finished, otherwise, if you like them mushy, you can add them in the beginning.

  6. Kandy
    06/22/2015 at 11:18 am

    Making this now, smells delicious. My husband wanted me to add water chestnuts to it when I add the broccoli so we are going to try it with that. I doubled the recipe since we are a family of 5. I used light brown sugar because I was out of dark. Hope this doesn’t make a huge diffrence. Can’t wait for dinner!

  7. Madison
    06/28/2015 at 9:00 pm

    I don’t have any beef. Would this be just as good with chicken or do you prefer beef.

    • Julie
      06/29/2015 at 7:41 am

      It’d be good with chicken, too

  8. 07/01/2015 at 7:05 am

    I pinned this and it had 26 repins in a week. Now that should tell you how good it looks.

  9. Hannah
    07/11/2015 at 3:27 pm

    This was very good! My husband said it was “company worthy”. I might make it a tad bit less sweet next time, but I will definitely be making it again.

  10. Nananananers
    07/21/2015 at 4:43 pm

    this smells fantastic! I am wondering if it freezes well as a freezer meal, I am expecting a baby this winter and am trying to find delicious and healthy meals to have prepared while I’m out of cooking commission ;-)

    • Julie
      07/22/2015 at 7:23 am

      I haven’t froze it myself but I would think it would freeze well and re-heat easily.

  11. Randi
    07/30/2015 at 8:48 pm

    I have made this probably 20 times. Love the flavor but cannot get the sauce thick. It doesn’t matter how much cornstarch I add, it’s always broth-like. I’ve even tried simmering the sauce/cornstarch mix on the stove and no luck. Any idea what’s going wrong here?

    • Julie
      07/31/2015 at 7:11 am

      Ok, that’s really strange if it’s simmering on the stove and you add a bunch of cornstarch. Whenever I do liquids and add cornstarch to it, it immediately thickens. I’m now wondering how old your cornstarch is? Or, I feel like you should try tapioca flour or arrowroot powder. I know arrowroot thickens really well. So maybe try that first.

  12. Penny
    08/04/2015 at 4:11 am

    Absolutely delicious! Really simple, although the first time I made it, for a potluck dinner, I couldn’t get the sauce to thicken. Even so, everyone was raving about it. Found on Pinterest :)

  13. Julie
    08/20/2015 at 11:33 am

    Hi, I’ve made this before and absolutely LOVE it. I wanted to try something different this time and use pork instead of beef but I was wondering if I should use the beef broth or should I use something else? Thanks!

    • Julie
      08/21/2015 at 7:29 am

      You could still use beef broth!

  14. Ana
    09/07/2015 at 8:26 pm

    Made this today and we loved it! The only downside is that it’s not going to last very long :-). Thank you for the recipe!

  15. Laura
    10/09/2015 at 2:12 pm

    Made this a few times- there are a few variations of this on the web but this one was the best, and easiest IMHO. I had to make it a few times before I got it just right. First, definitely get the chuck- I tried stew meat, thinking “it’s a slow cooker meat, why not?” and it was terrible for this recipe. We used sirloin once- the chuck was the best- and it’s nice since it was cheaper. Secondly, I doubled the meat and it took about two tries before I realized I didn’t double the sauce! Once I got it all together it all came out perfectly- and for me it’s 4 hours for the main cooking time. My kids love this too- my oldest used to eat everything and is starting to get picky- the little guy has already been picky. This is a hit. And anything that gets a home cooked meal on the table with minimal work from mommy is right up our alley! I highly recommend this!!! I do add peppers to this to add color and some more flavor, and I put in a ton of frozen broccoli since the kids love it. Thanks for this!!

    • Laura
      03/09/2016 at 12:23 pm

      So seems others have used stew meat- my closest supermarket was in bankruptcy about the time I was trying this recipe. I’m wondering if I just got bad/mislabled meat? because I had issues with other meat from there. While I might try stew meat again later I’m sticking to chuck and going to a better store for it!

  16. Cari
    10/28/2015 at 9:46 pm

    We have a sesame allergy. What can I substitute for the sesame oil?

    • Julie
      10/29/2015 at 8:42 am

      You can just omit it

  17. Kelley
    11/02/2015 at 5:39 pm

    I have made this several times and the whole family loves it!! I was curious if you could substitute chicken for the beef? And would I then need to use chicken broth? Thank you!

    • Julie
      11/03/2015 at 9:43 am

      You can. I would use chicken broth, yes.

  18. AJ
    11/12/2015 at 2:12 pm

    I messed up on the timing today and need to bake this in the oven. How long should I bake it for and at what temperature??

    • Julie
      11/16/2015 at 8:06 am

      I’ve never made this in the oven so I have no idea. Sorry!

  19. Jenni
    11/16/2015 at 12:00 pm

    I’m new to the slow cooker & I know you say some people cook better 4-6hours… how do you know when it is ready? Just when the beef looks good?

    • Jenni
      11/16/2015 at 12:01 pm

      & btw im SO exited to try this been eyeing it all week end …. tomorrow is the day!

    • Julie
      11/16/2015 at 8:03 pm

      In 4-6 hours, the beef will be thoroughly cooked through :)

  20. Louise
    11/20/2015 at 6:09 pm

    Hey :)
    It looks really good!
    How come you put the meat in raw?

    • Julie
      11/22/2015 at 7:31 pm

      You put the meat in raw because that’s how it gets cooked in the slow cooker…?

      • Louise
        11/23/2015 at 2:26 am

        Sorry for not knowing about a slow cook er…

      • Chris
        01/11/2016 at 1:17 pm

        I know a lot of these substitution/why do you questions can be annoying to answer, but as someone who is visiting your site for the first time, I have to admit, your tone sometimes bothers me. Snark towards people who are giving you traffic is not a good idea. Judging from your disclaimer, I’d guess that you’ve gotten a lot of trolly, know-it-all buttheads berating and insulting you and your recipes on here, and that sucks, but you can’t let it affect your interactions with others who aren’t that way.

      • Julie
        01/11/2016 at 2:08 pm

        Appreciate the feedback!

      • Laura
        03/09/2016 at 12:19 pm

        I didn’t hear any snark in that comment. I get people can be new to cooking but honestly how else would one answer a question like that? It’s for cooking. Slowly. I only started cooking after I got married- never had a slow cooker in my home. It’s not that hard to figure out.

  21. Jenni
    11/30/2015 at 7:27 pm

    delishhhh!!! my second crock pot meal ever and it was so good. I added mushrooms. I cooked 4 hours on low and i think it was too much for the meat i used. Delicious regardless. My stomach and I thank you!!

    • Tiffany
      12/01/2015 at 5:24 pm

      dish was delicious.. took typing test 54 only :o( .. I also have a fascination with aviation worked for AA for 17 years. – wore braces for 2 1/2 ….double jointed – no tickets YES! hairy ouch!

  22. Jessica
    12/01/2015 at 8:46 pm

    If you were planning to double this recipe, would you double everything? A friend of mine said you wouldn’t, but I don’t see his reasoning.

    • Julie
      12/01/2015 at 9:45 pm

      Yes, you would double everything. I don’t know why your friend would say that! It would completely throw a recipe off and be unproportioned :) I’m glad you asked!

  23. Jess
    12/03/2015 at 8:02 pm

    Made this tonight because I had some stew meat that needed to be used up. I was a little nervous since I read a previous comment that stew meat turned out awful.
    Mine was great!! I added a dash of ground white pepper and ginger. I will beef be making again!!!

    • Laura
      03/09/2016 at 12:16 pm

      I was the one with stew meat issues. Maybe I just had a bad batch of stew meat? The local supermarket went into bankruptcy and I found meat from there was going bad fast and wasn’t tasting right. I go somewhere else now but I’m still too scared to try stew meat again!! Its would be easier since it’s already cut up! Glad yours worked. I will eventually try it again. :-)

      • Julie
        03/09/2016 at 12:33 pm

        Stew meat tends to get pretty rough since it’s not always the best cuts of meat they use for that labeling. I always recommend chuck but if you really do want to use stew meat, try not to open the slow cooker lid often because it will make the meat tough since the moisture escapes :)

  24. Alyssa
    12/14/2015 at 2:58 pm

    I made this last night and it was sooo delicious! I had accidentally grabbed stew beef, and was scared it would be bad because other comments, but I cooked on high for 4 hours and it tasted great. Thanks for the recipe!

  25. Gosia
    12/27/2015 at 6:40 pm

    I made this for dinner tonight and my whole family loved it! Great recipe!

  26. Lisa
    12/29/2015 at 9:04 pm

    I made this and I think I screwed up-there is soooo much runny sauce-it still tastes great but looks nothing like this and hasn’t thicken up idk what happened

    • Julie
      12/30/2015 at 7:59 am

      What kind of beef did you use? I’m wondering if that had excess water that ran off. If your sauce isn’t thickening, you could pour it into a saucepot and warm it up over the stove and then add the cornstarch.

  27. A.Banks
    01/05/2016 at 12:11 pm

    Why no oyster sauce?

    • Julie
      01/05/2016 at 1:48 pm

      Because you don’t need it? You can feel free to add if you want.

    • 03/06/2016 at 12:06 am

      Going to give this a try…thanks for sharing

  28. Gen
    01/07/2016 at 10:10 pm

    I have a solution for those who are having trouble getting the sauce to thicken after adding the cornstarch. Some slow cookers don’t get as hot as others and cornstarch really needs heat to get properly thick. Instead of cooking an extra 30 minutes on low, try cooking 10-20 minutes on high. You might also try mixing the cornstarch with cold water instead of the sauce before putting it in.

  29. 01/10/2016 at 8:58 am

    As a fellow dancer, avid cook and mixed media artist (with less than straight teeth) I want to thank YOU for sharing this recipe. I will be making this today and I have a wonderful funny feeling it’s gonna be great!
    Rosy

  30. Amanda
    01/10/2016 at 4:56 pm

    “As stated in the instructions, after you add the cornstarch slurry, you cook for 30 more minutes. This should be more than enough time to cook and defrost your broccoli florets.”

    It’s actually not clear from the instructions that you cook for 30 minutes AFTER adding the broccoli. The instructions state to cook for 30 minutes with the cornstarch mixture, then toss in the broccoli and serve. It’s confusing.

    Great recipe though, thank you!

  31. Jill
    01/12/2016 at 2:30 pm

    I made this over the weekend and flavor was great. I mixed the corn starch with the cooking liquid as instructed, but the sauce did not thicken in the crock pot. I transferred the sauce to a pan on the stove, mixed 2 tablespoons of corn starch with 2 tablespoons of COLD water, added it to the sauce over medium heat and the sauce thickened almost immediately. End result was delicious..

  32. Heather
    01/17/2016 at 8:36 am

    This is in our regular rotation of dinners, has been for quite a while now.. Hubby loves it, our kids love it and my Chinese food loving in laws love it. I always recommend it when others are stuck in a dinner funk, it’s super easy. I don’t follow the recipe exactly anymore and it comes out fantastic every time. Thank you for this recipe, trying your General Tso’s one tonight!

  33. Teresa
    01/26/2016 at 1:06 am

    Can I prepare this the night before (meat, sauce etc) & cook in the morning? I’m wondering if the meat marinates all night it may effect the outcome.

    • Julie
      01/26/2016 at 7:43 am

      It should be okay if you use low-sodium soy sauce but be aware that it still might be a little saltier than normal since it’s marinating in it overnight.

  34. 01/26/2016 at 4:52 pm

    Hi Julie, I just wanted to drop by and say thanks for the great recipe! I’m about to make it for the third time and am excited for dinner tonight. I also wanted to share a change I made since the first time I made it, the beef and broccoli turned out saltier than I like (I don’t like saltiness to begin with). Now, instead of 1/2 C of low sodium soy sauce, I use 1/4C low sodium soy sauce and about 1/3C water. This resulted in a much more palatable dish for me, and my partner was still excited to take leftovers to work.

  35. niki
    01/30/2016 at 11:40 am

    Hi Julie! Being entirely too ambitious this morning, I’ve prepped too early😊…any danger in ruining the taste if I rrefrigerate a few hours prior to crock potting? Thanks for the recipe that this family of 6 will devour I’m sure!

    • niki
      01/30/2016 at 11:46 am

      Nvm just read where you’ve touched on this subject! Thanks!😅

  36. Nancy
    02/02/2016 at 9:22 pm

    It was amazing.

  37. Marie
    02/16/2016 at 9:34 pm

    I doubled the recipe and I thought it was very salty.

  38. Julia
    02/16/2016 at 9:41 pm

    I do not have beef broth or soy sauce. Can I use BBQ sauce diluted with water. Or do you have any other suggestions. Thankx

    • Julie
      02/17/2016 at 7:02 am

      Hi, no you cannot use BBQ sauce. That would completely alter the flavor! I don’t have suggestions for alternatives to soy sauce and beef broth, as they are the main ingredients used in this recipe and you really do need them. Sorry!

  39. Jenn
    02/21/2016 at 1:40 pm

    Just curious is there anything I could use in place of the sesame oil. I have made another recipe using sesame oil and it was way to strong.

    • Julie
      02/22/2016 at 7:34 am

      You could use a little less sesame oil for this recipe if you find it to be too strong. Or completely omit it. It’s fine if you do that.

  40. Lindsey
    02/21/2016 at 2:40 pm

    I accidentally added the cornstarch and oil in with the garlic, brown sugar, etc before I put in the meat. Will this ruin it???

    • Julie
      02/22/2016 at 7:33 am

      It shouldn’t!

  41. Meredith
    02/25/2016 at 1:31 am

    I LOVE this recipe! After the first time making it I always double it because it’s great reheated. I also throw in a glop of Hoisin sauce for extra flavor. One I added mushrooms but they release a LOT of water so next time I will dry sauté them before adding. Thank you for this super easy recipe that is now a staple for our home!

  42. JT
    02/29/2016 at 6:58 pm

    Picky-eater, hubby asked for 2nds; He loved it..

    I was concerned the brown sugar would make it tooo sweet….but not so.

    2nd dish I’ve ever made in a crockpot Put on for 4 hours…but it was on high by accident.

    Didn’t matter.

    STILL came out good.

    Put the broccoli in after slurry for 10 min on high. Perfect.

    And BTW – soooooo easy.

    Thanks, Julie!

  43. Todd
    03/02/2016 at 1:46 pm

    Thanks for sharing Julie and putting yourself out there – the web can be a cruel place when people are using keyboards to communicate rather than face to face talking. You’ve been very kind in your remarks.

    On the recipe I doubled mine and ran out of soy sauce after the first cup so substituted Teriyaki Sauce for the remainder since Teriyaki is just Soy sauce with vinegar and corn syrup anyway. I also try to cut the chuck in strips when the meat is mostly frozen since it is much easier to get uniform strips and I am less likely to trim every ounce of fat off it.
    Awesome and super easy!

    • Julie
      03/02/2016 at 1:48 pm

      Thank you, Todd :) I’m glad you enjoyed!

  44. melanie
    03/09/2016 at 3:35 pm

    I have tried this last night. I doubled the recipe for husband’s lunch and my kids. I was worried of the amount of soy sauce but trusted the recipe. It came out great! Thank you. I will be making this again. I cooked it on high 4 hours. I sliced the beef thin enough so I thought it will be okay. Also i used Angus sirloin steak since it is the only one i had.

  45. Andrea
    03/26/2016 at 5:52 pm

    I’m making this now but I started too late to let it cook for 4-6 hours on low, can I cook it on high and for how long would you think? I hope it does not affect the outcome too much!

    • Julie
      03/27/2016 at 8:12 am

      Hi, cooking it on high won’t affect the outcome, I would say about 2-4 hours.

  46. Samantha
    04/07/2016 at 5:41 pm

    Can you use light brown sugar instead of dark brown sugar I don’t have mallases ether to put in the light brown sugar.

    • Julie
      04/08/2016 at 7:06 am

      Yes, you definitely can!

  47. Heather
    04/15/2016 at 11:15 am

    I love this recipe, however, it doesn’t thicken up. Could I turn the crock pot up to high for the last 30 minutes after putting in the cornstarch, without over-cooking the beef or broccoli? I was just wondering if turning up the temperature would help thicken it up without ruining the dish.

    • Julie
      04/16/2016 at 8:35 am

      Yes, you could do that or you could drain the liquid and put it in a pot on the stove over medium heat and then add the cornstarch in that way to thicken up the sauce and then pour it back over everything else. Hope that helps!

  48. Laura W
    04/17/2016 at 11:23 pm

    Tried this tonight using 2 pounds of ground buffalo and a whole Costco-size bag of broccoli – it was great! Plan was for a double recipe, but added extra broccoli. Family loved it; will make again :-)

  49. Danielle
    04/26/2016 at 1:10 am

    So I made this and it was very tasty… (I added fresh ginger) However it took a bit of scrambling at the last minute to realize you only use a little bit of the cooking liquid when you add in the corn starch… I used a cup of the liquid (I like a lot of sauce)… Also it would not thicken up in my crock pot… I think that it wasn’t hot enough to make the liquid thick. I put the cup of cooking liquid in a saucepan on the stove and brought to a rolling boil. Then I added the cornstarch mixed with COLD water! It only thickens when going from cold to hot to create the thickening reaction. It worked like a charm. Then poured it all back into the crockpot.

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