Slow Cooker Beef and Broccoli

Slow Cooker Beef and Broccoli is an easy Chinese takeout favorite made in the crock-pot, perfect for busy weeknights. The beef is melt-in-your-mouth delicious in a rich and savory sauce. Instant Pot directions included.

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Beef and Broccoli is one of our all-time favorite Chinese takeout dishes to make it home. It’s actually one of the very first dishes my parents taught me how to make and still shows up regularly around here.

As much as we love this beef and broccoli stir-fry and Instant Pot beef and broccoli recipe, making slow cooker beef and broccoli is even easier.

This Slow Cooker Beef and Broccoli is an easy set-and-forget recipe. The recipe takes a few minutes to prep. Plus it’s way better for you than if you ordered out at the local restaurant.

There is absolutely no sautéing, no frying, no stirring and no oil splatter of any kind. Everything just goes right into the slow cooker.

And, I’ve also included substitutes on how to make this slow cooker beef and broccoli recipe paleo, low carb and keto friendly, in case you need even more healthier swaps.

I’ve even included instructions on how to make this in an Instant Pot Pressure Cooker or you can find the full Instant Pot recipe post HERE.

HOW TO MAKE SLOW COOKER BEEF AND BROCCOLI

1. For this slow cooker recipe, I recommend using boneless beef chuck roast that you slice very thinly across the grain. I find popping the meat in the freezer for about 20 minutes before slicing it helps when you’re trying to slice into very thin pieces. The chuck roast cooks up nice and tender in the crock pot but if you can’t find chuck roast, flank steak should also work in a pinch.
   

   

   

   
   
2. The delicious rich and savory sauce is made with low sodium beef broth, low sodium soy sauce, oyster sauce, garlic, ginger, sesame oil and red pepper chili flakes  (optional) for a kick of heat.
3. Every slow cooker cooks at a different heating level so be sure to watch once the beef cooks up. Mine is usually done at around the 1 1/2 hour mark on low.
4. To keep the broccoli perfectly tender with a bit of a bite, you’re going to steam it in the microwave for about 2 minutes. Then you just stir it into the slow cooker right at the very end with the cornstarch slurry. This helps helps prevent the broccoli from getting too mushy than if you were to cook it together with the meat.
5. Once the beef is cooked and you add the broccoli and cornstarch slurry, turn the slow cooker to high and cook for an additional 15-25 minutes until the sauce thickens up. Alternatively, you can pour out all the sauce into a saucepan over medium high heat to thicken up if your slow cooker is not hot enough.

CAN I SUBSTITUTE INGREDIENTS IF I HAVE ALLERGIES?

• Instead of low sodium soy sauce, use gluten free tamari or coconut aminos for paleo or keto
• Oyster sauce gives this dish that rich umami taste you usually find in the restaurant but feel free to leave out as needed. You can find oyster sauce in the International or Asian section at most grocery stores (Walmart and Target carry it, and you can buy oyster sauce on Amazon, too). If you’re allergic to oyster sauce, they also have this vegetarian oyster sauce which works as well
• To keep this recipe:
  • paleo, use coconut sugar and use arrowroot starch to thicken the sauce up instead
  • keto-genic friendly – use a few drops of Stevia

WHAT CAN I SERVE WITH SLOW COOKER BEEF AND BROCCOLI?

Serve with spiralized vegetables, zoodles, cauliflower rice or any of your favorite sides.

4.48 from 23 votes

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Slow Cooker Beef and Broccoli

Prep Time

12 mins

Cook Time

2 hrs

Total Time

2 hrs 12 mins

 

Slow Cooker Beef and Broccoli is an easy Chinese takeout favorite made in the crock-pot, perfect for busy weeknights. The beef is melt-in-your-mouth delicious in a rich and savory sauce. Instant Pot directions included.

Course: Main Course

Cuisine: Chinese

Keyword: Asian beef recipe, asian recipe chicken, asian recipe easy, beef and broccoli, easy beef recipe, easy chinese food recipe, easy slow cooker beef recipe, homemade chinese food, Instant Pot beef recipe

Servings: 4 servings

Calories: 420 kcal

Author: Kelly

Ingredients

• 1-1/2 lbs boneless beef chuck roast or flank steak sliced thinly across the grain
• 1/8 teaspoon sea salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1/2 teaspoon sesame oil
• 3 1/2 cups broccoli florets

FOR THE SAUCE

• 1/3 cup low sodium soy sauce or coconut aminos for Paleo or Keto
• 1 cup low sodium beef broth
• 2 Tablespoons oyster sauce can also use vegetarian oyster sauce as needed
• 2-3 Tablespoons honey brown sugar, coconut sugar or 2 drops of Stevia for paleo or low carb as needed
• 1 teaspoons sesame oil
• 2 cloves garlic minced
• 1/2 teaspoon minced or grated fresh ginger
• 1/4 teaspoon red pepper chili flake or Sriracha optional

CORNSTARCH SLURRY

• 2 1/2 Tablespoons cornstarch arrowroot starch for paleo
• 3 Tablespoons water

Instructions

FOR THE SLOW COOKER VERSION:

1. Season beef with salt, black pepper, and 1/2 teaspoon sesame oil.
2. Combine the beef broth, soy sauce, oyster sauce, honey, 1 teaspoon sesame oil, garlic, ginger and chili flakes in the insert of a 5-6 quart slow cooker. Add the beef and coat with sauce.
3. Cover and cook on HIGH for 45 minutes - 2 hours or LOW for 1.5 -3 hours (every slow cooker cooks at a different heating level - be sure to check times according to your slow cooker).
4. Meanwhile, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 2 – 3 minutes until broccoli is tender

5. Once the beef is done (or about 30 minutes before serving), whisk together the cornstarch and water to create a slurry in a small bowl. Stir into the slow cooker along with the steamed broccoli florets. Cover and allow to cook on HIGH until sauce has thickened. (about 20 minutes)

6. Adjust seasonings and sprinkle with sesame seeds, green onions. Serve hot with your favorite sides - rice, noodles, zoodles, cauliflower rice or quinoa.

FOR THE INSTANT POT VERSION:

1. Season beef with salt, pepper, and 1/2 teaspoon sesame oil. Add about 1-2 tablespoons of olive oil to the Instant Pot and press the SAUTE button. Once the Instant Pot is hot, sear the beef for 1-2 minutes until brown (cook in batches as needed).
2. In a medium bowl, whisk together the beef broth, soy sauce, oyster sauce, honey, 1 1/2 teaspoons sesame oil, garlic, ginger and chili flakes (if using). Pour over beef.
3. PRESS Cancel, then press MANUAL or PRESSURE COOK on HIGH. Set to 6 minutes and cover with lid. Turn heating valve to SEAL.
4. Meanwhile, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 2 – 3 minutes until broccoli is tender.
5. Quick release the pressure of the Instant Pot after the beef is cooked and there is a beeping to tell you it's done.

6. Carefully open the lid and whisk together the cornstarch and water to create a slurry in a small bowl. Stir into the Instant Pot and press SAUTE. Add the broccoli and cook until sauce has thickened and broccoli is hot.

7. Adjust seasonings and sprinkle with sesame seeds, green onions. Serve hot with your favorite sides - rice, noodles, zoodles, cauliflower rice or quinoa.

Nutrition Facts

Slow Cooker Beef and Broccoli

Amount Per Serving (1 serving (1/4 recipe))

Calories 420 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g40%

Cholesterol 117mg39%

Sodium 1304mg54%

Potassium 974mg28%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 10g11%

Protein 37g74%

Vitamin A 555IU11%

Vitamin C 71.5mg87%

Calcium 76mg8%

Iron 4.6mg26%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

More slow cooker favorites:

General Tso’s Chicken – Slow Cooker

Teriyaki Chicken – Slow Cooker