Slow Cooker Beef and Broccoli


Note: This post first appeared on September 12, 2012. The recipe has been edited slightly (to make the recipe easier to understand if you were having issues before) and the photography got a facelift! Enjoy!

Slow cooker beef and broccoli is easy to make at home and such a warm comforting meal to have in a big bowl of rice! Much better than calling take-out; simply whip out your slow cooker and make this beef and broccoli at home!

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

Slow cooker beef and broccoli is easy to make at home and such a warm comforting meal to have in a big bowl of rice! Much better than calling take-out; simply whip out your slow cooker and make this beef and broccoli at home!

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 :)

Slow cooker beef and broccoli is easy to make at home and such a warm comforting meal to have in a big bowl of rice! Much better than calling take-out; simply whip out your slow cooker and make this beef and broccoli at home!

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.

Slow Cooker Beef and Broccoli
Prep Time
10 mins
Cook Time
6 hrs 30 mins
Total Time
6 hrs 40 mins

Much better than calling take-out; simply whip out your slow cooker and make this beef and broccoli at home!

Servings: 4
Calories: 370 kcal
  • 1 lb boneless beef chuck roast, sliced into thin strips
  • 1 cup beef consumme or beef broth
  • 1/2 cup low sodium soy sauce
  • 1/3 cup dark brown sugar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • Frozen broccoli florets (as many as desired I believe I used almost 3 cups)
  • 2 tbsp cornstarch or arrowroot powder
  • 4 tbsp of liquid from slow cooker
  • Cooked white rice
  1. In the insert of the crockpot, whisk together beef consume or stock, 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 4-6 hours. See notes below.

  4. When done, in a small bowl, whisk together cornstarch and cooking liquid, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. Please see notes if your sauce does not thicken.

  5. Toss in your broccoli florets then serve hot over white rice.
Recipe 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 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.

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.

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

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.

Nutrition Facts
Slow Cooker Beef and Broccoli
Amount Per Serving
Calories 370 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 17g
Protein 28g 56%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and not guaranteed to be accurate.

Photography by Sarah Fennel


Posted on December 24, 2016

dinner for two by julie wampler



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  1. Jenn
    05/02/2016 at 6:44 pm

    I am wondering if I can substitute almond flour instead of the cornstarch and if Stevia in the raw can be used instead of brown sugar?

    • Julie
      05/02/2016 at 8:52 pm

      No, almond flour wouldn’t work and Stevia could work instead of the brown sugar but brown sugar really does give it a more rich flavor!

  2. 05/10/2016 at 10:05 pm

    Can chicken be used vs beef?

    • Julie
      05/11/2016 at 7:15 am

      Yes, definitely.

      • Samantha
        07/10/2016 at 11:01 am

        If using chicken instead of beef do you reduce cooking time ?

      • Julie
        07/11/2016 at 7:34 am

        Yes, I would. Your chicken might end up too dry!

  3. jack
    05/10/2016 at 10:50 pm

    I wanna cook this but I need to triple the recipe. Would I need to triple every single ingredient? I love garlic but 9 cloves seems a bit much.

    • Julie
      05/11/2016 at 7:16 am

      I would definitely triple every ingredient, but if 9 cloves is a lot for you, feel free to reduce and use as much as you prefer!

      • Linda
        05/17/2016 at 8:12 pm

        I double this all the time – and I do double every ingredient. That way the proportions are still the same.

  4. Matt
    05/16/2016 at 10:39 am

    I am wondering if you put any liquid in the crockpot initially to cook the meat or do you wait to put in the slurry in the last 30 minutes? Seems like you would want to cook the meat in the liquid then thicken it up in the final 30?

    • Julie
      05/17/2016 at 4:34 pm

      Hi, I don’t put any additional liquid into the crockpot initially other than the liquids that the recipe calls for. Yes, definitely add the slurry the last 30 minutes because like you said, you want to thicken the liquid in the final 30. :) hope that helps!

    • Linda
      05/17/2016 at 8:14 pm

      You put all of the liquid in at the beginning, then whisk it together and add the meat. You take a little out at the end to make the slurry.

  5. Linda Gallagher
    05/18/2016 at 6:12 am

    can you substitute pork?

    • Julie
      05/18/2016 at 11:38 am

      Sure! I can’t see why that wouldn’t work out.

  6. Karla
    05/19/2016 at 7:45 pm

    Got this cooking now in hour 4. I’m wondering if ok to use with fresh broccoli instead of frozen one.

    • Karla
      05/19/2016 at 7:46 pm

      Never mind found the additional notes at the bottom!

  7. Bridget
    05/20/2016 at 5:56 pm

    This may be a silly question but I am new to the crockpot and cooking world.
    What size crockpot was this recipe intended for?

    • Julie
      05/21/2016 at 11:21 am

      I have a 6 quart slow cooker. It can be for a 4 quart too :)

  8. Emma
    05/23/2016 at 12:25 pm

    damn it, i tried to make it today but the beef came out SUPER dry! I’m crying right know. What did i do wrong?

    • Julie
      05/23/2016 at 12:42 pm

      What cut of beef did you get? How long did you cook it for? Did you substitute anything? Lots of questions but it helps me help you! Thanks

  9. SunnyK
    05/24/2016 at 6:52 pm

    Add it to the rotation! Thanks for recipe. I made a couple changes but basically the same- I used beef stew meat, cuz that’s what I had. I saw comments about how it didn’t work with that cut, so I dredged the meat in a mix of flour and baking soda & it was very tender. I also added mushrooms and I roasted my fresh broccoli and just mixed it in before serving. 👍

  10. JT
    05/28/2016 at 11:16 am

    Julie –

    Last night I asked my guy which of the dinners I make were his favorite.

    His answer:
    * Mark Bittman’s soft shell crabs (with wine, shallots and capers)
    * Serious Eats broiled salmon with miso…AND
    * YOUR beef and broccoli.. He talks about this dish a lot.
    Thank you!
    Will make holy yum chicken…soon!

    • Julie
      05/28/2016 at 7:26 pm

      This makes me smile from ear to ear!! Thank you so much for letting me know! I hope you enjoy the holy yum chicken!

  11. Ann
    05/31/2016 at 4:23 pm

    4 hours on high or low setting?

    • Julie
      06/01/2016 at 6:50 pm

      The recipe says 6 hours on low. So if you were going to cook it for 4 hours only (I’m assuming that’s what you’re asking?), then I would do high! :) hope that helps!

  12. Virginia
    06/04/2016 at 4:05 am

    I haven’t tried this recipe yet. It does look delicious and will make the weekly plan soon. I try to watch my sodium intake and rarely use Soy Sauce anymore. This link to recipe is a very good substitute

  13. Vince
    06/08/2016 at 3:50 pm

    Made this recipe x3 with out standing comments. Thank you

  14. Vicki Lynn
    06/28/2016 at 5:12 pm

    Do you cut the chuck roast against the grain or does it matter.

    • Julie
      06/29/2016 at 9:27 am

      Cut against the grain :)

  15. Edward
    06/30/2016 at 5:25 pm

    The recipe says use 4 teaspoons of sauce but it doesn’t say which sauce can you tell me what that might be

    • Julie
      07/01/2016 at 7:56 am

      Hi, it says 4 tablespoons of sauce actually and in parenthesis I mention that it’s the sauce from cooking, meaning the dish itself will release liquid as it cooks so you use that liquid/sauce to mix it in with the cornstarch. Hope that helps!

  16. Betty
    07/05/2016 at 12:19 am

    Love this .. tried once and worked perfectly.. going to make again soon. And double it up :) way better than anywhere I have had it. THANK YOU

  17. Cassie
    07/10/2016 at 10:02 pm

    Would using water or chicken broth in place of the beef broth make a huge difference? Or is the Beef broth essential for the traditional flavor of beef and broccoli? Thanks, can’t wait to try!

    • Julie
      07/11/2016 at 7:34 am

      I would definitely try to use broth instead of water.

  18. Robin
    07/12/2016 at 4:36 pm

    My dh and I love this, thank you!!

  19. Beth Simpson
    07/13/2016 at 12:04 am

    Thank you for this recipe!! We made it for dinner tonight, and we both loved it!! The recipe was simple enough that my husband felt confident putting it on before he went to work this afternoon (he’s not a cook, haha!). Definitely going to add this to our regular rotation :)

  20. Demi Sorrells
    07/14/2016 at 2:48 am

    Unfortunately I don’t have any beef broth just chicken. My husband takes our only car to work so I can’t exactly her to a grocery store :\ is there any way to make a substitute the beef broth? This is my first time making this dish and it just happens to be my husband’s all time favorite Asian food dish lol

  21. Demi Sorrells
    07/14/2016 at 5:04 am

    What do I do if I don’t have low sodium soy sauce. Do I not put as much in the recipe?

    • Julie
      07/14/2016 at 6:43 am

      Correct, just don’t use as much

  22. Crystal
    07/16/2016 at 6:12 pm

    What kind of crockpot do you have?

    • Julie
      07/18/2016 at 7:53 am

      I have a really old crockpot that my mom passed down to me. The brand is ‘crockpot’ with a ceramic insert.

  23. gigi
    08/14/2016 at 10:21 pm

    Hi Julie, just how thin should you cut the beef? thanks, gigi

    • Julie
      08/15/2016 at 11:28 am

      Pretty thin. Maybe like 1/2-inch thick?

  24. Tzivia
    08/16/2016 at 5:55 pm

    I’ve made this recipe numerous times and LOVE it. I was wondering if it’s possible to cook on the stovetop and what temp/timing.

    • Julie
      08/17/2016 at 7:30 am

      Yes, you can. I would cook it over medium high heat and just cook it until the beef is thoroughly cooked through and the sauce has thickened.

      • Tzivia
        08/17/2016 at 7:33 am

        Thank you! Every time I made this it was delicious.

  25. Christine
    08/16/2016 at 7:20 pm


  26. Jen
    08/17/2016 at 6:17 pm

    I made your recipe exactly as written… But it’s runny.
    Should I add more corn starch?

    • Julie
      08/18/2016 at 8:15 am


  27. Rachel
    08/20/2016 at 1:52 pm

    Can i substitute light brown sugar for the dark brown sugar?

    • Julie
      08/21/2016 at 2:26 pm


  28. JACI
    08/29/2016 at 10:07 pm

    Do you think this would work as a freezer meal? Suggestions? Could you freeze the meat in the sauce?

    • Julie
      08/31/2016 at 7:46 am

      Yup, it would work. And yes, you can definitely freeze the meat in the sauce.

  29. Gennifer
    09/09/2016 at 9:37 am

    Tried this and flavor is good but texture was not. Disappointed I wasted a roast. This needs to be with round steak or similar cut of beef to slice. Otherwise great recipe flavor and bonus that cooks in crock. Will try again with steak.

  30. Diana
    09/12/2016 at 10:17 pm

    Julie, I will be making this for the first time tomorrow using chicken. I’m guessing I will replace the beef broth for chicken yes? Also will brown rice work or white better?
    Thank you

    • Julie
      09/13/2016 at 6:55 am

      Yes, chicken broth would be a good replacement if you’re using chicken. You can use brown or white rice; it’s really up to preference.

      • Diana
        09/13/2016 at 9:07 am

        Thank you for getting back to me so soon on that question. Off to the kitchen I go to start preparing. My husband is looking forward to tasting this dish. I will let you know how it turns out!

  31. Meagan @ A Zesty Bite
    09/13/2016 at 11:29 am

    I made this for dinner last night and the whole family devoured it! Great recipe.

    • Julie
      09/13/2016 at 1:29 pm

      So glad you and your family enjoyed this, Meagan! :)

  32. Vicky
    09/13/2016 at 4:39 pm

    I am looking at this beautiful beef and brocolli but when I click for the recipe, I get chicken. Help!

  33. Vicky
    09/13/2016 at 4:43 pm

    Oops, figured it out. Thanks

  34. Hank
    09/19/2016 at 12:45 am

    What size crockpot is this done in?

    • Julie
      09/19/2016 at 8:12 am

      I did it in a 6 quart slow cooker.

  35. Eryka
    09/19/2016 at 4:12 pm

    What can I subisute soy sauce for

    • Julie
      09/19/2016 at 7:31 pm

      I don’t know of a substitute for soy sauce except for coconut aminos.

  36. Danealia
    10/01/2016 at 5:36 pm

    What size crock pot did you use? I’m trying to find this recipe to fit a 1.5 quart.

    • Julie
      10/02/2016 at 10:50 am

      I used a 6 quart slow cooker but it will fit into a 4 quart, too.

  37. Krystal spencer
    10/28/2016 at 7:20 am

    I am on a sugar free diet, please help me make this w splenda and as lottle sugar as possible, but just as wonderful.

    • Julie
      10/31/2016 at 5:48 am

      Hi, I am not familiar with working with splenda. You could try to make the sauce with as little sugar as you can have and taste the sauce.

  38. Natalie Miranda
    10/29/2016 at 12:16 pm

    Is using beef chuck boneless top chuck steak work ?

    • Julie
      10/31/2016 at 5:48 am

      It should be ok, yes.

  39. Shawna
    11/03/2016 at 9:49 am

    I plan to use striploin ends and just slice them about 1/2″ thick. How long on low should I cook them?

    • Julie
      11/04/2016 at 7:55 am

      Should be about the same time. I’m not positive since I haven’t ever cooked it with that cut before.

  40. Crystal
    11/03/2016 at 5:02 pm

    I love this recipe and I’ve made it a few times already! I think the confusion about the broccoli comes from step 5 of the recipe. It says just to toss in your broccoli then serve hot… rather than toss in the broccoli with the slurry and cook for an additional 30 minutes. Anyway your site is awesome and love your recipes!

  41. Danielle Cocuzza
    11/06/2016 at 6:17 am

    I don’t have cornstarch.. Can I use arrowroot flour?? I want to make this recipe tonight!

    • Julie
      11/06/2016 at 7:44 am

      Yes, that’s a great alternative!! I use arrowroot all the time :)

  42. Heidi
    11/06/2016 at 12:55 pm

    Thank you so much for this wonderful recipe…I made it last weekend and we loved it so much, that I’m making it again this weekend. My question is, do you think could substitute the beef for shrimp? If so, should I add the shrimp in the beginning like beef?

    • Julie
      11/07/2016 at 5:46 am

      Shrimp cooks super quick so if you added it in the beginning it would be super tough and overcooked. I would add it in about 10 minutes before the dish is completely done cooking. The liquid will be piping hot enough to cook the shrimp through. Enjoy!

  43. Earl
    11/13/2016 at 6:49 pm

    Do you have nutrition info on this–we love it but are counting calories?

  44. Nadia
    11/16/2016 at 12:54 am

    My beef was done in 2hours (3rd time using crockpot)…was that not supposed to happen?

    • Julie
      11/17/2016 at 6:14 am

      That is normal, but the point of using a slow cooker is to cook it low and slow so the meat breaks down and it’ll become super tender. So even though your meat was done in two hours, it’s probably still not as tender as it could be to eat. I mean, you certainly can, but I definitely suggest you keeping it in there for as long as the recipe states.

  45. Eleanor
    11/16/2016 at 5:14 pm

    I made this last night and it was a hit. My husband loved it and it was just so easy to put together in the crockpot. We will be making it again soon. :-)

  46. Stefanie
    12/01/2016 at 9:49 am

    Good morning – would it ruin it to add about 1.5 times the asking recipe on the liquid side?

    • Julie
      12/01/2016 at 7:41 pm

      It would probably make the dish too salty if you don’t 1.5 times the other ingredients.

  47. Mindi
    12/04/2016 at 1:36 pm

    I accidentally added all the ingredients together (including the corn startch) while putting everything in the crock pot. Is this going to ruin the meal?

    • Julie
      12/04/2016 at 9:00 pm

      no, you will be okay!

  48. Maria
    12/26/2016 at 10:40 am

    I love when the slow cooker can do all the work for me!

  49. Jenna
    12/26/2016 at 11:23 pm

    Can I put this recipe in a bag and freeze it? Or will some ingredients not be good for freezing?

    • Julie
      12/28/2016 at 7:45 am

      Do you want to freeze it after you’ve cooked it or prior to cooking?

  50. Marta @ What should I eat for breakfast today
    12/27/2016 at 1:40 pm

    It’s my biggest dilemma if I should or shouldn’t buy a slow cooker. I substitute it with an oven from time to time, but I know it’ not the same. Maybe 017th will be the lucky year :)

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