Mouthwatering Crock Pot Beef and Broccoli is a simple, tasty dish where tender beef meets fresh, crisp broccoli in a deliciously thick sauce. Slow cooking makes the beef melt-in-your-mouth soft, while the broccoli keeps its bright green color and just the right bite. It’s a comforting meal that’s full of flavor and super easy to put together.
I love making this recipe on busy days because I can toss everything into the crock pot in the morning, then come home to a dinner that smells amazing and feels like it took a lot of effort. Plus, the sauce always turns out rich and flavorful without needing much hands-on time. I usually use a bit of garlic and ginger to boost the taste—it makes all the difference.
One of my favorite ways to serve this dish is over a bed of fluffy white rice or even noodles, soaking up every bit of that saucy goodness. It’s a dish that everyone at the table ends up going back for seconds, and it feels like a warm hug after a long day. If you want a little extra crunch, I like adding some toasted sesame seeds on top just before serving.
Key Ingredients & Substitutions
Beef: I like using flank steak or sirloin because they stay tender when cooked slowly. If you can’t find these, skirt steak or even chuck roast thinly sliced works well, too.
Broccoli: Fresh broccoli florets give a nice crunch and bright color. If fresh isn’t available, frozen broccoli can be used—just add it a bit earlier to avoid sogginess.
Sauces: Soy sauce and oyster sauce build the flavor base here. For a vegetarian version, swap oyster sauce with mushroom sauce or hoisin sauce, and use vegetable broth instead of beef broth.
Thickener: Cornstarch slurry thickens the sauce beautifully. You can substitute with arrowroot powder or tapioca starch if needed.
How Do I Keep Broccoli Bright and Crisp in a Slow Cooker?
Broccoli tends to get mushy with long cooking, so add it near the end:
- Prepare and rinse broccoli florets about 30 minutes before the dish is done.
- Mix cornstarch with cold water to make a slurry, which helps thicken the sauce quickly.
- Stir broccoli and slurry into the crock pot and cook on high for 20–30 minutes.
- Check broccoli for tenderness—bright green and just tender is the goal.
This method keeps broccoli vibrant and avoids overcooking, making your dish look and taste fresh. I find adding sesame oil right after really lifts the flavor, so don’t skip that step!
Equipment You’ll Need
- Crock pot/slow cooker – The star of the recipe; it cooks the beef low and slow for tender results.
- Sharp knife – Helps you slice the beef thinly and evenly for quick, even cooking.
- Cutting board – Protects your counters and makes slicing easier and safer.
- Mixing bowl – For whisking together your sauce ingredients before adding them to the crock pot.
- Measuring cups and spoons – To keep your sauce balanced and tasty with the right amounts.
- Small bowl and spoon – For mixing the cornstarch slurry that thickens the sauce at the end.
Flavor Variations & Add-Ins
- Swap beef for thinly sliced chicken breast or thighs for a lighter but still tender option.
- Add sliced bell peppers or snap peas before cooking for extra crunch and color.
- Mix in mushrooms during the last hour to give an earthy depth to the sauce.
- Use hoisin sauce instead of brown sugar for a sweeter, more complex flavor twist.
Mouthwatering Crock Pot Beef and Broccoli
Ingredients You’ll Need:
For the Beef and Sauce:
- 1.5 pounds flank steak or sirloin, thinly sliced against the grain
- 1 cup beef broth
- 1/2 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 1/4 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the Broccoli & Sauce Thickener:
- 4 cups fresh broccoli florets
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil (optional)
For Serving and Garnish:
- Cooked white or jasmine rice
- Sesame seeds
- Chopped green onions or parsley
Time You’ll Need:
This recipe takes about 10-15 minutes to prep, followed by 4 to 5 hours of slow cooking the beef. Then add the broccoli and cook for an extra 20-30 minutes. So overall, you’ll spend roughly 5 hours in total, mostly hands-off thanks to the crock pot.
Step-by-Step Instructions:
1. Prepare the Beef and Sauce:
Start by placing the thinly sliced beef into your crock pot. In a separate bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, minced garlic, and minced ginger until nicely blended. Pour this sauce over the beef in the crock pot, cover, and cook on low for 4 to 5 hours — until the beef becomes nice and tender.
2. Add Broccoli and Thicken Sauce:
About 30 minutes before you’re ready to eat, rinse and trim the broccoli florets. In a small bowl, mix the cornstarch with cold water to make a smooth slurry. Stir the broccoli into the slow cooker along with the cornstarch slurry to help thicken the sauce. Cover again and cook on high for 20 to 30 minutes, just until the broccoli is tender but still bright green and the sauce has thickened.
3. Finish and Serve:
Give the dish a good stir, then add the sesame oil if you’re using it — it adds a lovely nutty flavor. Serve the beef and broccoli hot over a bed of cooked rice. Sprinkle with sesame seeds and freshly chopped green onions or parsley to garnish. Enjoy your delicious, comforting meal!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can! Just add frozen broccoli about 45 minutes before the end of cooking to prevent it from becoming too soft. Since frozen broccoli releases more water, you might want to reduce the beef broth slightly to keep the sauce thick.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari or a gluten-free soy sauce substitute and confirm your oyster sauce is gluten-free or swap it out for a gluten-free mushroom sauce. This keeps the flavors similar without gluten.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave, stirring occasionally. If the sauce thickened too much, add a splash of water or broth to loosen it.
Can I Use Other Cuts of Beef?
Yes, flank steak or sirloin are best for tenderness, but you can also use skirt steak or even thinly sliced chuck roast. Just slice beef against the grain for the best texture.
