I still remember the first time I made crockpot beef and broccoli – the smell of garlic and ginger filling my tiny apartment had my neighbors knocking to ask what I was cooking! This dish became my go-to for busy weeknights because it practically cooks itself while I’m at work. The beef gets melt-in-your-mouth tender from the slow cooking, and the broccoli stays perfectly crisp-tender when you add it at just the right moment.
After years of tinkering, I’ve perfected the balance of savory, sweet, and umami in this crockpot beef and broccoli recipe. The sauce thickens into this glorious glaze that coats every piece of meat and veggie. Trust me, your family will beg you to make this again and again! What I love most is how simple it is – just a few minutes of prep in the morning, and dinner’s ready when you walk in the door.
Why You’ll Love This Crockpot Beef And Broccoli
This recipe has become my absolute favorite weeknight lifesaver, and here’s why:
- Minimal prep work – Just slice the beef and whisk the sauce ingredients together in the morning
- Foolproof tenderness – The slow cooking transforms even budget cuts into butter-soft beef
- Perfectly balanced flavors – Savory soy sauce, sweet brown sugar, and tangy vinegar create magic together
- Hands-off cooking – Toss everything in and let the crockpot do all the work while you go about your day
- Crisp-tender broccoli – Adding it at the end keeps that gorgeous bright green color and perfect bite
Seriously, this dish checks all the boxes for busy home cooks like us!
Ingredients for Crockpot Beef And Broccoli
Here’s everything you’ll need to make this delicious dish – I’ve learned through trial and error that quality ingredients really make a difference here:
- 1.5 lbs beef sirloin, sliced thin against the grain (this ensures maximum tenderness)
- 4 cups broccoli florets – fresh gives the best texture, but frozen works in a pinch
- 1/2 cup low-sodium soy sauce (trust me, regular soy sauce makes it way too salty)
- 1/4 cup beef broth – I like using the low-sodium kind to control the saltiness
- 3 tbsp brown sugar – packed light brown sugar gives that perfect caramel sweetness
- 2 tbsp rice vinegar – this adds the perfect tang to balance the sweetness
- 1 tbsp sesame oil – don’t skip this! It adds incredible depth of flavor
- 3 cloves garlic, minced (or 1 tbsp jarred minced garlic if you’re in a hurry)
- 1 tsp grated ginger – fresh is best, but 1/2 tsp ground ginger works too
- 1 tbsp cornstarch + 2 tbsp water – our magic thickener for that glossy sauce
Ingredient Notes & Substitutions
Don’t stress if you’re missing something – here are my favorite swaps that still taste amazing:
- Brown sugar: Honey or maple syrup work beautifully – use 2 tbsp instead of 3 tbsp brown sugar
- Rice vinegar: Apple cider vinegar makes a great substitute with a slightly fruitier tang
- Beef broth: Vegetable broth keeps it flavorful while making it more veg-friendly
- Sirloin: Flank steak or chuck roast work too – just slice extra thin against the grain
- Sesame oil: Olive oil can substitute in a pinch, though you’ll miss that nutty aroma
The beauty of this recipe is how forgiving it is – I’ve made dozens of variations and they’re all delicious!
How to Make Crockpot Beef And Broccoli
Okay, let’s get cooking! I promise this is easier than you think – my 12-year-old niece mastered it on her first try. Just follow these simple steps for the most flavorful, tender beef and crisp-tender broccoli you’ve ever tasted.
Step 1: Prepare the Sauce
First, grab a medium bowl and whisk together all those gorgeous flavors. Combine the soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Now here’s my secret – taste it! The sauce should have a perfect balance of salty, sweet, and tangy. Need more sweetness? Add another teaspoon of brown sugar. Want more zing? A splash of extra vinegar does the trick.
Step 2: Cook the Beef
Place your thinly sliced beef in the crockpot – I like to arrange it in a single layer if possible. Pour that amazing sauce right over the top, making sure all the beef gets coated. Pop the lid on and cook on LOW for 4-5 hours. No peeking! Every time you lift the lid, you lose heat and add cooking time.
Step 3: Add Broccoli and Thicken
About 30 minutes before serving, stir in those beautiful broccoli florets. This is the perfect timing – they’ll get tender but still keep that nice bite. Now make your cornstarch slurry by mixing cornstarch with water until smooth, then stir it into the crockpot. This will transform the sauce into a glossy, luxurious coating in about 15-20 minutes. Give it one final stir, and voila – dinner is served!
Tips for Perfect Crockpot Beef And Broccoli
After making this dish dozens of times, I’ve picked up some tricks that take it from good to absolutely restaurant-quality:
- Slice the beef thin and against the grain – this makes even tougher cuts melt in your mouth
- Use fresh broccoli and add it in the last 30 minutes – frozen gets too mushy
- Want thicker sauce? Add an extra teaspoon of cornstarch to your slurry
- For extra flavor, brown the beef in a skillet before adding to the crockpot
- Short on time? Cook on HIGH for 2.5-3 hours instead (but check the beef earlier)
These little touches make all the difference between good and great crockpot beef and broccoli!
Serving Suggestions for Crockpot Beef And Broccoli
Oh, the possibilities! This dish is like the perfect canvas – it plays well with so many sides. My absolute favorite? Steamed jasmine rice to soak up every drop of that glorious sauce. But let me tell you, it’s also amazing over:
- Fluffy brown rice or quinoa for a healthier twist
- Lo mein noodles when you’re craving something extra comforting
- Cauliflower rice if you’re watching the carbs (still totally delicious!)
And don’t forget the finishing touches! A sprinkle of sesame seeds and some thinly sliced green onions take it to the next level. Sometimes I’ll add a little extra drizzle of sesame oil at the end – because why not?
Storing and Reheating Crockpot Beef And Broccoli
One of my favorite things about this dish is how well it keeps! Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze portions for up to 3 months – just thaw overnight in the fridge before reheating.
When reheating, I always use the stovetop – it keeps the broccoli crisp and prevents that dreaded mushiness. Just warm it gently in a skillet with a splash of broth. The microwave works in a pinch, but go slow – 30-second bursts and stir between each to prevent overcooking the broccoli.
Crockpot Beef And Broccoli FAQs
Over the years, I’ve gotten so many great questions about this recipe – here are the ones that come up most often with my tried-and-true answers:
Can I use frozen broccoli?
You can, but fresh is better! Frozen broccoli tends to get mushy. If using frozen, add it in the last 15 minutes and don’t thaw first – this helps it keep some texture.
How can I make it spicier?
My go-to trick? Add 1/2 tsp crushed red pepper flakes to the sauce or stir in 1 tbsp sriracha at the end. For serious heat lovers, slice up a fresh chili pepper!
Can I cook this on high instead?
Absolutely! Cook on HIGH for 2.5-3 hours. Just check the beef at 2 hours – you want it tender but not falling apart. The broccoli still goes in during the last 30 minutes.
What if my sauce is too thin?
No worries! Mix another teaspoon of cornstarch with 2 tsp cold water, stir it in, and let it cook uncovered for 10 more minutes. It’ll thicken right up.
Can I double the recipe?
Yes, but your crockpot must be big enough – leave at least 1 inch of space at the top. Cooking time stays the same since we’re slicing the beef thin.
Nutritional Information
Nutritional values are estimates and will vary based on your specific ingredients and portion sizes. For the most accurate counts, use your preferred nutrition calculator with the exact products you use.
Did You Try This Recipe?
I’d love to hear how your crockpot beef and broccoli turned out! Did you add your own twist? Maybe a little extra ginger or a splash of sriracha? Drop me a note below with your experience – your tips might help another home cook perfect their version. And if you snapped a photo of that glossy sauce-coated beef, tag me on Instagram so I can see your masterpiece!
Print
Crockpot Beef and Broccoli
- Total Time: 5 hrs 15 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A simple and delicious crockpot beef and broccoli recipe with tender beef and crisp broccoli in a savory sauce.
Ingredients
- 1.5 lbs beef sirloin, thinly sliced
- 4 cups broccoli florets
- 1/2 cup low-sodium soy sauce
- 1/4 cup beef broth
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch, mixed with 2 tbsp water
Instructions
- In a bowl, mix soy sauce, beef broth, brown sugar, rice vinegar, garlic, and ginger.
- Place beef slices in the crockpot and pour the sauce over them.
- Cook on low for 4-5 hours or until beef is tender.
- In the last 30 minutes, add broccoli florets.
- Stir in the cornstarch slurry to thicken the sauce.
- Serve hot over rice or noodles.
Notes
- Slice beef thinly for quicker cooking.
- For crispier broccoli, steam separately and add just before serving.
- Adjust sugar if you prefer less sweetness.
- Prep Time: 15 mins
- Cook Time: 5 hrs
- Category: Main Dish
- Method: Crockpot/Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
