As an Amazon Associate I earn from qualifying purchases
Jump to Recipe | Jump to Video | Save RecipeThis slow cooker beef and broccoli is perfect for those days that you are craving take-out! You can put this together in a snap and best of all, it is all made in the slow cooker!
My favorite time of year is the transition from summer to fall. I love the cooler temperatures.
It’s as if as soon as the temperature gets slightly cooler, my body immediately sends out some sort of alarm saying it needs comfort food.
Soups, stews, cozy dinners!
This is why this slow cooker beef and broccoli is the PERFECT meal to break in a slow cooker.
It’s not just for cooler weather though. We have made this in the dead of summer when we were just absolutely craving take out but didn’t want to actually order it.
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 :)
How easy is this slow cooker beef and broccoli?
Super easy. Take a look at the ingredient list below and you can see that you don’t need a lot to make this delicious meal!
Can you use frozen broccoli florets instead of fresh?
If you are using frozen broccoli florets, you do NOT need to defrost them prior to putting them in the slow cooker.
You add them in at the same time as you add the cornstarch mixture.
As stated in the instructions, after you add the cornstarch mixture, you cook for 30 more minutes.
This should be more than enough time to cook and defrost your broccoli florets.
What about fresh broccoli?
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 mixture.
Since you cook an additional 30 minutes, this will ensure that your fresh broccoli will be cooked through.
Can I cook this faster?
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 want something faster, I suggest using my Instant Pot beef and broccoli recipe instead.
Do you put the meat in raw/uncooked?
Yes, you put the meat in the slow cooker raw, in sliced pieces.
My mixture doesn’t seem to thicken when I add in the cornstarch and water mixture.
If you find that your mixture is not thickening, simply drain the liquid from the slow cooker and place it in a small pot over the stove over medium-high heat.
Add the cornstarch mixture and stir into the liquid.
This should thicken the sauce.
Cornstarch needs heat to thicken so perhaps if you have had the lid open for a while, the temperature of the liquids may have gone down and not have been high enough in temperature to activate the thickening agent of cornstarch.
Additionally, if you decided to throw in your frozen broccoli florets BEFORE you added in your cornstarch mixture, that would have brought down the temperature of the liquids so you would need to cover and bring it up to temperature again.
If this slow cooker beef and broccoli sounds good to you, these other recipes may be enticing too:
- Instant Pot beef and broccoli (a faster way to cook this slow cooker recipe)
- 20-minute teriyaki chicken and broccoli
- General Tso’s chicken ramen
- 25-minute beef and snow pea stir fry
- Slow cooker Korean tacos
Watch this video on how I make this slow cooker beef and broccoli recipe
Pin this image below to save this recipe to make another time!

Slow Cooker Beef and Broccoli
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 tablespoon sesame oil
- 3 cloves garlic, minced
- Frozen broccoli florets, (as many as desired, I believe I used almost 3 cups)
- 2 tablespoon cornstarch or arrowroot powder
- 4 tablespoon of liquid from slow cooker
- Cooked white rice
Instructions
- In the insert of the crockpot, whisk together beef consume or stock, soy sauce, dark brown sugar, sesame oil, and garlic.
- Gently place your slices of beef in the liquid and toss to coat.
- Turn slow cooker on low and cook for 4-6 hours. See notes below.
- When done, in a small bowl, whisk together cornstarch and cooking liquid, pour into crockpot, stir to mix well. Toss in your broccoli florets. Cook on low for an additional 30 minutes to thicken up the sauce. Please see notes if your sauce does not thicken.
- Serve hot over white rice.
Video
YOUR NOTES
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Photography by Sarah Fennel
Desiree
Tuesday 26th of April 2022
I only have regular soy sauce and not the low-sodium version. Should I cut down on the beef broth and replace with some water so it's not too salty? I'm thinking maybe reduce it by 1/2 cup and replace with 1/2 cup water. Thanks!
Julie Chiou
Friday 29th of April 2022
yes, i would definitely replace with water if you have regular soy sauce! :)
Aimee
Monday 18th of April 2022
I would suggest check your meat after an 1.5 hours it's plenty done. I would also suggest put your broccoli in with your meat and than add your cornstarch.
Rita
Thursday 31st of March 2022
This is a nice recipe that I chose because it was one of the only that did a pound of beef, and not 1.5lb. A few things I did that others might find helpful - used fresh broccoli in hopes that the sauce would not get watery. We did end up adding a bit more cornstarch to thicken the sauce because we were too lazy to dirty a pot for the stove. I was scared of overcooking per the instructions above, so I did about 4 hours. That said the pieces that stayed in longer were more tender, so I think that sweet spot must be 5 hours without cutting your beef too thin. I think if I were to make it again I would dock up the sauce a bit with more flavor.
Kelly
Monday 22nd of November 2021
In the ingredients you mention beef broth, but then in the instructions you mention beef stock. Which one should be used?
Julie Chiou
Tuesday 23rd of November 2021
hi Kelly, either honestly works. in my opinion they're interchangeable and use whatever you have on hand. hope that is helpful :)
Sue
Monday 25th of October 2021
I could not find your notes. Question about thickening sauce.
Julie Chiou
Thursday 28th of October 2021
hi Sue! it's in the section titled: My mixture doesn’t seem to thicken when I add in the cornstarch and water mixture.