This slow-cooked Beef and Broccoli is savory, tender, and sticky in all the right ways. The beef turns soft and succulent, and the broccoli stays bright with a slight bite. A mix of soy sauce, brown sugar, garlic, and ginger makes a glossy, flavorful sauce that clings to every slice. It’s easy because the slow cooker does the hard work — just assemble and forget until dinner. Serve it over steamed rice for a simple weeknight meal or with extra broccoli for a lighter plate. For quick tips on choosing and slicing beef for best results, see beef tips for the crock pot.

Why You’ll Love This Tender Crock Pot Beef and Broccoli

Hands-off cooking: set it and let the slow cooker tenderize the beef with no babysitting.
Deep, balanced flavor from soy, brown sugar, garlic, and ginger.
Simple ingredients you likely have in your pantry.
Fast finish: broccoli goes in last for bright color and crisp-tender texture.
Great for meal prep — makes a filling protein plus vegetable meal over rice.
Flexible: works with flank steak or sirloin depending on budget and availability.
Family-friendly: sweet-salty sauce kids and adults often enjoy.
One-pot cleanup in the slow cooker base.

What Is Tender Crock Pot Beef and Broccoli?

Tender Crock Pot Beef and Broccoli is a home-style version of the classic beef-and-broccoli dish, adapted for a slow cooker. Thin slices of flank steak or sirloin simmer slowly in a savory-sweet sauce made from soy sauce, brown sugar, garlic, and ginger until they’re melt-in-your-mouth tender. The cooking method gives a deep, comforting flavor and a tender texture that you can’t get with quick stir-frying. The vibe is cozy weeknight comfort food — easy, filling, and a little bit indulgent. Serve over rice for a classic presentation, or spoon over cauliflower rice for a lower-carb option.

Ingredients for Tender Crock Pot Beef and Broccoli

For the Base

1 lb beef (flank steak or sirloin, sliced thinly)
2 cups broccoli florets

For the Sauce

1/2 cup soy sauce
1/4 cup brown sugar
1 tablespoon minced garlic
1 tablespoon minced ginger

To Thicken

1 tablespoon cornstarch
1/4 cup water

To Serve

Cooked rice (for serving)

Ingredient Notes (Substitutions, Healthy Swaps)

Beef: Flank steak or sirloin both work. Flank gives more chew but great flavor; sirloin is slightly more tender. Slice thin across the grain for best tenderness.
Broccoli: Fresh is best for texture. Frozen florets can be used; add them in the last 30 minutes straight from frozen.
Soy sauce: Regular soy sauce gives classic flavor. For lower sodium, use low-sodium soy sauce, but taste before serving — you may want a pinch of extra brown sugar.
Brown sugar: Adds a caramel touch. For a less sweet version, reduce to 2 tablespoons (optional).
Garlic and ginger: Use fresh minced for the brightest taste. Ground or jarred versions can be used in a pinch but reduce amount to taste.
Cornstarch slurry: This thickens the sauce without changing flavor. For a gluten-free option, use a gluten-free cornstarch or arrowroot.

Step-by-Step Instructions

Step 1 – Make the sauce.

In a bowl, mix together 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tablespoon minced garlic, and 1 tablespoon minced ginger until the sugar dissolves.
Visual cue: The mixture should look smooth and glossy, and the sugar should not be grainy.

Step 2 – Add the beef to the slow cooker.

Place the sliced beef in the crock pot in an even layer. Pour the prepared sauce over the beef so it covers as much meat as possible.

Step 3 – Slow cook until tender.

Cook on low for 4–5 hours or until the beef is tender and easy to pull apart with a fork. The exact time depends on slice thickness and slow cooker model.
Pro cue: If using thicker slices, err toward 5 hours; thin slices will be tender closer to 4 hours.

Step 4 – Add the broccoli.

About 30 minutes before serving, add 2 cups broccoli florets to the crock pot and stir gently to combine. Cover and continue cooking.

Step 5 – Thicken the sauce.

In a small bowl, mix 1 tablespoon cornstarch with 1/4 cup water to create a slurry. Stir the slurry into the crock pot and let it cook for 20–30 minutes, uncovered, until the sauce thickens and becomes glossy.

Step 6 – Serve.

Serve the beef and broccoli over cooked rice. Spoon extra sauce over the rice for a complete plate.

Pro Tips for Success

Slice meat very thinly against the grain to maximize tenderness after slow cooking.
Don’t overfill the crock pot; meat and sauce need room to heat evenly.
Arrange beef in a single layer when possible for even contact with the sauce.
Add broccoli late to keep it bright and slightly crisp — 20–30 minutes is ideal.
Make the cornstarch slurry just before thickening to avoid lumps.
Taste the sauce after cooking and adjust: a pinch of salt, a splash more soy sauce, or a little more brown sugar can balance it.
If sauce becomes too thick, stir in a tablespoon of water at a time to reach the preferred consistency.
Use low heat on the slow cooker for best texture; high can make meat stringy.

Flavor Variations

Optional: Add a splash of sesame oil (1/2 tsp) to the sauce at the end for a toasty finish.
Optional: Stir in sliced red bell pepper with the broccoli for color and sweetness.
Optional: Mix in a teaspoon of chili paste or red pepper flakes for a spicy kick.
Optional: Add sliced mushrooms with the beef at the start for an earthy note.
Optional: Swap brown sugar for honey (equal amount) for a slightly different sweetness and shine.

Serving Suggestions

Serve over steamed white or brown rice for a classic meal.
Spoon over cauliflower rice for a low-carb plate.
Add chopped scallions and toasted sesame seeds on top for color and crunch.
Plate with a side of steamed dumplings or egg rolls for a fuller meal.
Serve on family-style platters for gatherings — keep the rice in a separate bowl so people can assemble plates.
For a lighter meal, serve with extra steamed vegetables and less rice.

Make-Ahead, Storage & Reheating

Make-ahead: Slice the beef and mix the sauce the night before. Store separately in the fridge and combine in the slow cooker when ready.
Cooked dish can be stored in an airtight container in the refrigerator for 3–4 days.
Reheating: Reheat gently on the stove over low heat, stirring often. Add a splash of water or broth if the sauce has thickened too much in the fridge.
Note on texture: Broccoli will soften after storage and reheating. If you want crisper broccoli for leftovers, warm the beef and sauce separately and briefly steam fresh broccoli before serving.

Storage and Freezing Instructions

Fridge: Store in an airtight container for 3–4 days.
Freezing: You can freeze cooked beef and sauce but broccoli may become soft and watery when thawed. For best results, freeze the beef and sauce only. Cool completely, then freeze in freezer-safe containers for up to 3 months.
Thawing: Thaw overnight in the fridge, then reheat on the stove over low heat until warmed through. Add fresh or quick-steamed broccoli after reheating to restore texture.
If you prefer not to freeze: portion and refrigerate for meals within 3–4 days and add fresh vegetables at serving time.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
~350 kcal | ~30 g | ~15 g | ~20 g | ~1.5 g | ~1800 mg

Estimates vary by brands and portions.

FAQ About Tender Crock Pot Beef and Broccoli

Q: Why is my sauce too watery?
A: The sauce will thin if there’s extra liquid. Stir in the cornstarch slurry and cook uncovered for 20–30 minutes to thicken. If still thin, add a touch more slurry.

Q: Why is my beef tough after slow cooking?
A: Tough beef usually means slices were too thick or not cut against the grain. Use thin slices and cut across the grain before cooking.

Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli in the last 30 minutes. It will release water, so you may need to thicken the sauce a bit longer.

Q: Can I use chicken or tofu instead of beef?
A: This recipe is tailored to beef. You can try chicken or tofu as an optional variation, but cooking times and textures will differ.

Q: How can I reduce the sodium?
A: Use low-sodium soy sauce and taste before serving. You may want to add a touch more brown sugar or garlic to keep a full flavor.

Q: How many does this recipe serve?
A: It typically serves about 3–4 people as a main dish with rice, depending on appetite and side dishes.

TastyInspo Notes

Finish with a sprinkle of sesame seeds for crunch and visual contrast.
Warm the serving bowl before plating to keep the dish hot longer.
For even slices, partially freeze the beef for 20–30 minutes before slicing.
Use a fine microplane for fresh ginger to release more juice and flavor.
If you like more sauce, double the sauce ingredients but keep the cornstarch amount the same; thicken at the end to your taste.

Troubleshooting

Bland flavor: Add a pinch of salt or a splash more soy sauce, and a touch more brown sugar if needed to balance.
Too salty: Add a little brown sugar, a squeeze of lime or a splash of water to cut the saltiness.
Beef too dry or chewy: Slice thinner next time and cut against the grain; reduce cooking time slightly if slices are thin.
Sauce won’t thicken: Make sure your slurry is well mixed and add it while the pot is hot; cook uncovered to allow thickening.
Broccoli overcooked: Add broccoli later in the last 15–30 minutes depending on your texture preference.
Lumpy slurry: Whisk cornstarch into cold water until smooth, then stir quickly into the hot sauce.

Final Thoughts

This Tender Crock Pot Beef and Broccoli is simple, reliable, and full of homey flavor. It’s a great weeknight solution when you want hands-off cooking and a plate that feels both comforting and a little special.

Conclusion

For a classic slow-cooker take on this dish with similar tips and variations, check out Slow Cooker Beef and Broccoli – The Recipe Critic.