Slow Cooker Beef and Broccoli

Quick, healthy crockpot dinner in 3 hours

Thin-sliced beef cooks until tender in a savory garlic soy sauce, then gets tossed with bright broccoli for a takeout-style bowl that is budget friendly and weeknight easy.

Why you’ll love it

• Fits crockpot recipes quick and easy with 10 minutes of prep.
• Balanced meat and vegetable crockpot recipes dinner.
• Works for 3 hr crockpot meals on High or longer on Low.
• Family-sized yield for bulk dinner ideas families.
• Smart for crockpot on a budget using chuck or flank steak.
• Naturally aligns with quick easy healthy crockpot meals.

Ingredients (notes only)

Beef and sauce

• Beef chuck roast or flank steak: slice thin across the grain for tenderness.
• Low sodium soy sauce or tamari: savory base.
• Beef broth: body and umami.
• Brown sugar or honey: light sweetness to balance.
• Rice vinegar and sesame oil: brightness and aroma.
• Garlic and fresh ginger: classic flavor.
• Red pepper flakes: optional heat.

Thickener and veg

• Cornstarch slurry: glossy restaurant-style sauce.
• Broccoli florets: fresh or frozen; add at the end to keep crisp.
• Toasted sesame seeds: simple finish.
• Note: no green onion used.

Serve with
Steamed rice, cauliflower rice, or noodles.

Step-by-step

1. Slice beef. Freeze 15 minutes for easier slicing. Cut thin strips across the grain.
2. Mix sauce. Whisk broth, soy sauce, brown sugar, vinegar, sesame oil, garlic, ginger, and red pepper flakes in the slow cooker.
3. Cook. Add beef. Cover and cook 3 hours on High or 4 to 5 hours on Low, until tender and the beef reads at least 145°F. For shreddable pieces, continue to 175–190°F.
4. Steam broccoli. Microwave or steam until crisp tender, 2 to 3 minutes.
5. Thicken. Stir cornstarch with cold water. Whisk into the cooker. Cover 10 minutes on High until glossy and slightly thick.
6. Finish. Fold in broccoli. Taste and adjust salt or vinegar. Sprinkle sesame seeds and serve over rice.

Pro tips

• Slice beef very thin for tenderness, especially if using flank steak.
• Do not add broccoli early. It will overcook; add at the end or steam separately.
• Low sodium soy keeps the sauce balanced since the slow cooker concentrates flavor.
• If sauce is too salty, add 2 tablespoons water and a squeeze of lemon.
• For meal prep, cool quickly and pack rice separately to keep broccoli crisp.

Variations

• Vegetable boost: add sliced carrots or bell pepper for more color.
• No sugar: swap brown sugar for 2 tablespoons orange juice.
• Gluten free: use tamari and certified GF cornstarch.
• Unique crockpot meals twist: finish with a spoon of chili crisp or a drizzle of peanut butter for satay vibes.
• Instant Pot: 10 minutes High Pressure, quick release. Thicken on Sauté, then add broccoli.

How to serve

Spoon over hot rice with extra sesame seeds. Add cucumber salad or orange slices for a fresh side.

Make ahead & storage

• Make ahead: slice beef and mix sauce 24 hours ahead; keep chilled.
• Leftovers: refrigerate 4 days or freeze 3 months.
• Reheat: stovetop over medium with a splash of water until hot.

FAQs

Which cut works best?
Chuck roast for value and tenderness or flank steak for leaner slices. Always cut thin across the grain.

Can I use frozen broccoli?
Yes. Thaw and pat dry. Stir in at the end and heat through 3 to 4 minutes.

Can I skip the sugar?
A small amount balances soy and ginger. Use honey or orange juice if preferred.

How do I keep broccoli bright green?
Steam separately and fold in just before serving. Do not cook it for hours.

Simple Nutrition (estimate per serving, 6 servings without rice)

Calories	Protein	Carbs	Fat	Fiber	Sodium
390	33 g	17 g	20 g	3 g	930 mg