Slow Cooker Beef and Broccoli (Better Than Takeout)

Beef and broccoli is the takeout order almost everyone agrees on. Tender beef, a glossy, savory sauce with garlic and ginger, and broccoli that still has some snap. This slow cooker version gets you there without standing over a wok.

The beef simmers in the sauce for a few hours until it turns fork tender, and the broccoli goes in at the end so it stays bright green. A quick cornstarch slurry turns the cooking liquid into the thick, clingy sauce you expect.

It costs a fraction of delivery, feeds a family, and reheats well for lunches. Steam a pot of rice while the sauce thickens and dinner is done.

Why this recipe works

A slow cooker cannot stir fry, so this recipe leans into what it does well and works around what it does not.

• Chuck roast cut into strips turns silky and tender over a long cook, while thin restaurant cuts like flank would overcook and turn stringy in the same time.
• The sauce is built from soy sauce, brown sugar, garlic, ginger and sesame oil, so it tastes like the real thing instead of a shortcut.
• Cornstarch goes in at the end, not the beginning, so it thickens cleanly without breaking down over hours of heat.
• Broccoli is added for the last 20 to 30 minutes only, which keeps it green and crisp instead of gray and mushy.
• A small amount of liquid keeps the flavors concentrated. The beef adds its own juices as it cooks.

Ingredients you’ll need

Everything is measured out in the recipe card. Here is what matters about each ingredient.

Beef chuck roast. A 2 lb boneless chuck roast, sliced into 1/4 inch strips against the grain, is the best choice for the slow cooker. It has enough marbling to stay juicy over several hours.

Soy sauce. Use low sodium soy sauce so the finished sauce is savory without being harsh. Regular soy sauce works if you cut the amount by a quarter.

Beef broth. A cup of broth stretches the sauce and adds body. Low sodium again, because the soy sauce carries the salt.

Brown sugar. A few tablespoons balance the salt and help the sauce turn glossy. Honey works too.

Garlic and fresh ginger. Fresh is worth it here. The jarred versions taste flat after a long cook.

Toasted sesame oil. A teaspoon or two at the end adds the nutty aroma that makes it taste like takeout. Add it late so the flavor stays bright.

Broccoli. About 5 cups of florets, cut into even, bite sized pieces. Fresh is better, but frozen works with a shorter cook time.

Cornstarch. Mixed with cold water and stirred in for the last half hour, it turns the thin cooking liquid into a proper sauce.

Ingredient notes and smart substitutions

Beef

Flank steak or sirloin can be used, but cut the cook time to 2 to 2 1/2 hours on LOW. These leaner cuts are done as soon as they are tender and turn tough if pushed further. Stew meat works in the same time as chuck. Whatever cut you use, make sure it is fully thawed before it goes in.

Soy sauce

Tamari is a good gluten free swap in equal amounts. Coconut aminos work too, but they are sweeter, so cut the brown sugar in half. If you only have regular soy sauce, use 1/3 cup instead of 1/2 cup and add 2 tbsp water.

Brown sugar

Honey or maple syrup can replace the brown sugar one for one. For a lower sugar version, use 1 tbsp and taste at the end. The sauce will be more savory and less glossy.

Fresh ginger

One tablespoon of grated fresh ginger equals about 1 tsp of ginger paste from a tube. Ground ginger is the last resort. Use 1/2 tsp and expect a milder flavor.

Broccoli

Frozen broccoli florets can go straight into the cooker for the last 15 to 20 minutes. They will be softer than fresh. Broccolini, green beans or sliced bell peppers also work with the same timing as fresh broccoli.

How to make it

1. Slice the beef

Pat the chuck roast dry and slice it against the grain into strips about 1/4 inch thick and 2 to 3 inches long. Slicing against the grain shortens the muscle fibers, which is what makes each bite tender.

If the roast is hard to slice cleanly, freeze it for 20 to 30 minutes first. A slightly firm roast slices much more evenly.

2. Mix the sauce

In a bowl, whisk together the beef broth, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar and red pepper flakes if using. Taste it. It should be salty, a little sweet and clearly garlicky.

3. Cook the beef

Put the beef strips in a 6 quart slow cooker and pour the sauce over. Stir once so every piece is coated. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the beef is fork tender. Leave the lid on the whole time.

Chuck is safe well before it is tender, so do not judge by temperature here. Judge by texture. A strip should pull apart with light pressure from a fork.

4. Thicken the sauce

Whisk the cornstarch with 3 tbsp cold water until smooth. Stir the slurry into the cooker and switch it to HIGH. Cover and cook 15 minutes until the sauce is glossy and thick enough to coat a spoon.

5. Add the broccoli

Stir in the broccoli florets, cover and cook on HIGH for another 15 to 20 minutes, until the broccoli is bright green and tender with a little snap. For crisper broccoli, steam it separately for 4 minutes and fold it in at the very end.

6. Finish and serve

Stir in the sesame oil. Taste and add a splash more soy sauce if needed. Serve over steamed rice with sesame seeds and sliced green onions on top.

Common mistakes and how to fix them

Mushy, gray broccoli. It went in too early. Broccoli needs only 15 to 20 minutes in a hot slow cooker. Add it last, or steam it separately and fold it in.

Tough, chewy beef. Either the strips were cut with the grain or a lean cut cooked too long. Slice chuck against the grain and give it the full time. If you used flank, pull it much sooner.

Thin, watery sauce. The cornstarch needs heat to activate. Make sure the cooker is on HIGH after adding the slurry, and give it a full 15 minutes. Add another 1 tbsp cornstarch in 2 tbsp cold water if it is still thin.

Sauce that is too salty. Regular soy sauce is the usual culprit. Stir in 1/4 cup water or broth and a pinch more sugar to balance.

Cornstarch clumps. The slurry hit hot liquid without being fully dissolved. Always whisk cornstarch into cold water until smooth before adding, and stir it in gradually.

Timing and make ahead plan

Slice the beef and mix the sauce the night before. Store them together in a zip top bag in the fridge so the beef marinates overnight. In the morning, pour the bag into the cooker.

Because the cook time is shorter than most slow cooker recipes, this one works best started at lunchtime on LOW or mid afternoon on HIGH. If you need it to run all day, start on LOW and expect the beef to be softer and more shredded by hour 8. Still delicious, just a different texture.

Cut the broccoli ahead and keep it in a container in the fridge for up to 3 days. Start the rice about 30 minutes before you plan to eat.

The whole dish can be made 2 days ahead and reheated gently. The broccoli will soften, so if you want it crisp, add fresh broccoli when you reheat.

Tips for the best slow cooker beef and broccoli

Cut the broccoli florets small and even, about 1 1/2 inches. Big florets stay raw in the center while small ones turn to mush.

Add the sesame oil at the very end. Its aroma fades with long cooking, and a fresh teaspoon makes the whole pot smell like a restaurant.

Do not skip the rice vinegar. A small splash of acid keeps the sweet and salty sauce from tasting heavy.

Toast the sesame seeds in a dry skillet for 2 minutes before sprinkling. It takes almost no time and doubles their flavor.

Taste the sauce before you thicken it. Once the cornstarch goes in, the flavor is locked, so this is the moment to add a pinch more sugar, a splash more vinegar or a little extra garlic.

Serve it right away once the broccoli is done. The longer it sits on WARM, the softer the broccoli gets.

Variations

Spicy. Add 1 tbsp sriracha or chili garlic sauce to the sauce mixture, or double the red pepper flakes.

Extra vegetables. Add sliced red bell pepper, snap peas, sliced mushrooms or baby corn along with the broccoli.

Orange beef. Add the zest and juice of one orange to the sauce and a pinch more red pepper flakes.

Chicken and broccoli. Use 2 lb boneless skinless chicken thighs cut into chunks and cook 3 to 4 hours on LOW until they reach 165°F. For a different chicken direction, the slow cooker honey garlic chicken uses a similar sauce.

Cashew crunch. Stir in 1/2 cup roasted cashews right before serving.

Equipment that makes this easier

A 6 quart slow cooker is the right size. A 4 quart works if you halve the recipe.

A sharp chef’s knife makes slicing the beef thin and even. Partially freezing the roast helps more than any knife trick.

A microplane grater handles the ginger and garlic in seconds and gives a finer texture than mincing.

A small whisk or a fork is all you need for the cornstarch slurry. A rice cooker running alongside makes the whole meal hands off.

Scaling up or down

To halve, use 1 lb beef and half the sauce in a 3 or 4 quart cooker. Keep the times the same, since the beef strips are the same thickness.

To double, use 4 lb beef and double the sauce in an 8 quart cooker. Add about 1 hour on LOW and use 3 tbsp cornstarch for thickening. Add the broccoli in two batches if the cooker looks crowded.

Never fill the cooker more than two thirds full or the beef in the center will lag behind.

What to serve with it

Steamed white or jasmine rice is the classic base. Brown rice, rice noodles or cauliflower rice all work.

Round out the meal with a quick cucumber salad or vegetable egg rolls. If you are planning a week of hands off dinners, pair this with the slow cooker chicken curry and the chicken tikka masala for a rotation of saucy, rice friendly meals. Our fall weeknight meal plan shows how to slot them in.

How to store, freeze and reheat

Cool leftovers within 2 hours and refrigerate in a covered container for up to 4 days. Store the rice separately so it does not soak up all the sauce.

To freeze, cool the beef and sauce completely and freeze for up to 3 months. The broccoli will be soft after thawing, so if you plan to freeze, leave it out and add fresh broccoli when you reheat.

Reheat on the stovetop over medium heat with a splash of water until the beef reaches 165°F. In the microwave, cover and heat in 1 minute bursts, stirring in between.

The sauce will thicken as it chills. Stir in a tablespoon or two of water or broth to loosen it as it warms.

Leftover ideas

Fold leftovers into fried rice with a scrambled egg and frozen peas. The sauce seasons the whole pan.

Tuck the beef and broccoli into a wrap with shredded cabbage for a quick lunch, or pile it on a baked sweet potato.

Toss with cooked lo mein or ramen noodles and a little extra soy sauce for a noodle bowl.

Chop the beef small and use it as a filling for lettuce wraps with crushed peanuts and lime.

Nutrition notes

A serving of beef and broccoli without rice comes in around 320 to 400 calories with roughly 30 grams of protein. The range depends on the marbling of the roast and how much sugar goes into the sauce.

Sodium is the main thing to watch. Low sodium soy sauce and broth make a big difference, and the sauce still tastes full.

A cup of white rice adds about 200 calories. Cauliflower rice or a half portion of rice with extra broccoli lightens the plate considerably.

Frequently asked questions

What cut of beef is best for slow cooker beef and broccoli?

Boneless chuck roast sliced thin against the grain is the best choice. It has enough marbling to stay tender over several hours. Flank steak and sirloin work but need a much shorter cook, about 2 to 2 1/2 hours on LOW.

How do you keep broccoli from getting mushy in the slow cooker?

Add it only for the last 15 to 20 minutes on HIGH. Broccoli cooks quickly, and a full cook turns it gray and soft. For the crispest result, steam it separately and fold it in right before serving.

How long does beef and broccoli take in a slow cooker?

The beef takes 4 to 5 hours on LOW or 2 1/2 to 3 hours on HIGH. Then the sauce thickens for 15 minutes and the broccoli cooks for 15 to 20 minutes, both on HIGH. Plan on about 5 1/2 hours total on LOW.

Can I use frozen broccoli?

Yes. Add frozen florets straight to the cooker for the last 15 to 20 minutes on HIGH. They will be softer than fresh broccoli but still taste good.

Why is my sauce thin?

Cornstarch needs heat and a little time to thicken. Make sure the cooker is set to HIGH after adding the slurry and wait a full 15 minutes. If it is still thin, stir in another 1 tbsp cornstarch dissolved in 2 tbsp cold water.