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Jan 06

Slow Cooker Beef & Broccoli

Slow Cooker Beef and Broccoli

Toss out your takeout menus! This Slow Cooker Beef & Broccoli is the best tasting Chinese food I have ever made at home, not to mention the easiest. It even tastes better than any beef & broccoli I’ve ever eaten out of a white paperboard pail. The brown sugar and the garlic and the sesame oil and the soy sauce all mix together to make the most delectable sauce, and the beef and broccoli cooked to perfection in the slow cooker.

This recipe only takes 4 ½ hours total to cook, so it makes a great weekend recipe. If you work an 8+ hour day during the week like I do and can’t let this cook while you’re gone, you can also always cook it in the evening and refrigerate to serve the next day. My favorite part about using a slow cooker is just being able to toss the ingredients in and walk away, and this worked perfectly. I let the recipe start cooking a little after lunch time today, went to the gym, did some cleaning and errands, read for a while, got some other things done, and when it was dinner time, voila! It was already waiting.

I found this Slow Cooker Beef & Broccoli recipe on one of my absolute favorite blogs, Table for Two. Every dish she posts is absolutely drool-worthy. If you’ve never been to her blog, check it out for more delicious recipes!

Slow Cooker Beef and Broccoli

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Slow Cooker Beef & Broccoli

Yield: 4 (1 cup) servings


  • 1 lb uncooked lean & trimmed boneless top round roast of beef, sliced thin and cut into bite-sized pieces (I bought it pre-sliced thin into cutlets at Wegmans and then just had to cut it into pieces)
  • 1 cup fat free beef broth
  • ½ cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1 tablespoon sesame oil (found by the other Asian products)
  • 3 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 2 cups frozen broccoli florets/pieces, unthawed


  1. Combine the broth, soy sauce, brown sugar, sesame oil and garlic in your slow cooker and stir together to combine. Add the uncooked beef pieces and mix until the beef is covered by the liquid.
  2. Turn crock pot temperature to low and cover. Cook for 4 hours (the original recipe says 6 but my beef was perfect after 4 hours, so check to see if yours is done at 4 and if not you can add more time) until the beef is cooked through.
  3. Remove 4 tablespoons of the liquid from your slow cooker to a bowl and stir in 2 tablespoons of cornstarch. Once combined, add the cornstarch mixture back into the slow cooker and mix in thoroughly. Add the frozen broccoli and stir in. Re-cover the slow cooker and cook on low for another half hour.

Weight Watchers Freestyle SmartPoints:
9 per serving (SP calculated using the recipe builder on

Weight Watchers Points Plus:
8 per serving (P+ calculated using the recipe builder on

Nutrition Information:
305 calories, 20 g carbs, 13 g sugars, 11 g fat, 3 g saturated fat, 29 g protein, 1 g fiber (from

Source: Table for Two

Slow Cooker Beef and Broccoli

This post contains affiliate links


94 Responses to “Slow Cooker Beef & Broccoli”

  1. #
    KimberlyO — January 7, 2013 @ 12:46 am

    This looks YUMMY! 🙂

  2. #
    SC Mom — January 7, 2013 @ 11:06 pm

    This looks so good! I can’t wait to try it! Thank you for posting it.

  3. #
    Jen — January 8, 2013 @ 12:24 am

    Made this for dinner tonight using venison back straps which are super lean & tender. Thumbs up!

  4. #
    Anonymous — January 8, 2013 @ 1:17 pm

    Looks amazing, can’t find Ziplist on your page anymore or the ability to save the recipe, is that changed now?

    • emilybites replied: — January 9th, 2013 @ 5:03 pm

      It’s still at the end of each post!

  5. #
    Carol — January 8, 2013 @ 1:49 pm

    Could you use fresh broccoli?

    • emilybites replied: — January 9th, 2013 @ 5:02 pm


    • Anonymous replied: — July 2nd, 2013 @ 2:28 am

      Yes you can….fresh is always better

    • Anonymous replied: — September 15th, 2013 @ 5:12 am

      Mentos: The Freshmaker.

    • Anonymous replied: — February 13th, 2014 @ 4:17 am

      fresh is not always better, unless you are buying local. frozen actually holds the nutrients better because they are frozen right after they are picked where as fresh are sprayed and on a truck for a few days!

  6. #
    Audrey — January 8, 2013 @ 6:01 pm

    YUM! This looks seriously amazing. I wonder how a little fresh ginger would work in it..

    I had a plan for Friday dinner-date night in but with Boyfriend approval I’m making this instead! We’re both big broccoli fans so I shouldnt have to twist his arm :o)

    • emilybites replied: — March 14th, 2013 @ 1:44 am

      I bet a little ginger would be delicious!

  7. #
    Katie — January 9, 2013 @ 4:55 pm

    What would you serve this with? I know traditionally it yould go well with rice, but white rice would be wayyyy to many extra points and I don’t like brown rice. Maybe just over more steamed broccoli?

    • emilybites replied: — January 9th, 2013 @ 5:02 pm

      I ate mine with brown rice but hou could certainly toss more vegetables in there or maybe serve it over noodles.

    • Anonymous replied: — January 10th, 2013 @ 11:18 pm

      I don’t like brown rice either, but it was so good with it! The sauce definitely makes it good!

    • Lana replied: — January 24th, 2013 @ 9:05 am

      White rice and brown rice are the exact same number of point – so you can totally use white.

    • SweetCjT replied: — March 24th, 2013 @ 7:09 pm

      quinoa would be great too!

    • Anonymous replied: — August 26th, 2013 @ 5:53 pm

      I’ve seen cauliflower rice, but I’ve never made it. That would be a good exchange.

    • Anonymous replied: — November 22nd, 2013 @ 7:17 pm

      Cauliflower rice is soo good and really easy to make!

  8. #
    Amanda — January 9, 2013 @ 5:35 pm

    Do you think this would work with chicken? I guess cook time would probably be less…
    Sounds DELISH!

    • emilybites replied: — March 14th, 2013 @ 1:44 am

      You could certainly try it!

  9. #
    Anonymous — January 9, 2013 @ 11:06 pm

    Could you double the recipe?? Would you double even the cornstarch to 4 tablespoons and cooking liquid to 8 tablespoons? Would cooking time still be the same (4hrs.)? What size crock-pot do you use? Looks and sounds like something my family would enjoy! Thanks Emily for all of your wonderful recipes and hard work. Makes being on WW easier to deal with when having to cook for the family. 🙂

  10. #
    Anonymous — January 10, 2013 @ 3:50 pm

    Looks so great-???? my husband doesn’t like soy sauce or teriyake–? any suggestion for a substitute?? Would be so appreciated!! LOUV YOUR SITE!!!

    • emilybites replied: — March 14th, 2013 @ 1:46 am

      Hm, I’m not really sure what to suggest – it sounds like your husband just doesn’t like Chinese food! Haha. The soy sauce in this is one of the major flavors, so I wouldn’t recommend replacing it.

  11. #
    Anonymous — January 10, 2013 @ 6:56 pm

    Anything for substituting sesame seed oil….its
    11$ at my local store

    • Anonymous replied: — January 27th, 2013 @ 5:51 am

      It’s pretty cheap at Trader Joe’s if you have one near you 🙂

    • emilybites replied: — March 14th, 2013 @ 1:47 am

      Wow, that’s pricey! I think the sesame oil adds a ton of flavor. It’s a lot cheaper than that at my grocery store…do you have any others you can check?

    • teresa replied: — July 7th, 2013 @ 8:06 pm

      do you have a Bottom Dollar foods near you? you can get a small bottle for less that $4 there.

  12. #
    موسوعة الطبخ — January 10, 2013 @ 8:56 pm

    very nice thank you so much =)

  13. #
    Ashley King — January 11, 2013 @ 10:47 pm

    This was very good! I cooked it for dinner and even with my nostrils clogged with the remnants of the flu I can smell it and I took a small bite… best at home chinese food I’ve ever made.

    • emilybites replied: — March 14th, 2013 @ 1:47 am

      I hope you feel better!

  14. #
    blackdove5 — January 12, 2013 @ 10:32 pm

    This was the first recipe I’d tried off your site, I’ll definitely be making it again! I think next time I might add a little fresh ginger as someone else suggested, and a little red pepper flake to give it a little kick.

    Thank you!

    • emilybites replied: — March 14th, 2013 @ 1:47 am

      Those sound like yummy additions!

  15. #
    Anonymous — January 13, 2013 @ 10:58 pm

    I made this exactly as the receipe called for and it was WONDERFUL! I have always wanted to cook my own Chinese food dishes but never could get the taste right. This was so easy. I love your site. Thanks for doing all the work for us.

    • emilybites replied: — March 14th, 2013 @ 1:48 am

      Aw, thanks so much! I’m really glad you loved it.

  16. #
    Anonymous — January 14, 2013 @ 12:14 am

    I just made this for dinner tonight, and it was a huge hit. Served it w brown rice, and can’t wait to have the leftovers for lunch tomorrow!

    • emilybites replied: — March 14th, 2013 @ 1:48 am

      Glad you loved it!

  17. #
    Tara — January 15, 2013 @ 2:37 am

    I made this last night and it is absolutely delicious! I used peanut oil instead of sesame oil since that’s what I had on hand, but that didn’t seem to make a huge difference. My coworkers were VERY jealous today when they smelled my amazing food. It was fantastic reheated. Next time I might add more broccoli, but I wouldn’t change a thing about this recipe. Thanks Emily!

    • emilybites replied: — March 14th, 2013 @ 1:49 am

      So happy it was a hit!

  18. #
    Anonymous — January 15, 2013 @ 3:54 am

    Would it be possible to make this not in a slow cooker but just on the stove? I sadly do not own a slow cooker. Do you know what the adjusted cooking time would be?

    • emilybites replied: — January 15th, 2013 @ 3:57 am

      I’m sure you could probably make it on the stove. I’ve never made it that way though so I can’t give you cooking times! Hope it’s good 🙂

    • C. Koenig replied: — January 18th, 2013 @ 3:24 pm

      Hi There! I made this on the stove top last night as I forgot to prep the crock pot… Here’s what I did. Cooked the meat in a non stick pan. Afterward, combined the broth, soy sauce, sugar, sesame oil and garlic. Cooked at med heat for about 10 min. Mixed the corn starch and broth and cooked for another 5 min. Added *cooked* broccoli and mixed. It turned out AMAZING and didn’t take long at all. Thanks emilybites for the awesome recipe! On our “to keep” list.

    • emilybites replied: — March 14th, 2013 @ 1:50 am

      Thanks for posting the stovetop directions! Glad it worked out 🙂

  19. #
    Anonymous — January 16, 2013 @ 12:53 pm

    I think I bought the wrong meat! Mine is top round steak cut thin, not roast. Do you think this will still work the same way??

    • Anonymous replied: — April 2nd, 2013 @ 8:19 pm

      I bought top round cut about 1/4 inch thick and then about 1 inch by 1 inch cuts I am tripling the recipe as I have 7 people to feed but any good piece of beef would work with this, slow cooking meat in a crock pot makes most meats tender.

  20. #
    Jennifer Colgan — January 17, 2013 @ 11:21 pm

    Just made this tonight – Oh. My. it is sooooo good!!! Even my KIDS ate it! Definitely a new regular menu item in my house!

  21. #
    Stacy Hanbury — January 19, 2013 @ 9:25 pm

    Any advice for making this in a pressure cooker?

    • emilybites replied: — March 14th, 2013 @ 1:51 am

      I’ve never used a pressure cooker before – I don’t own one! Sorry, I can’t help there.

  22. #
    Jackie J — January 19, 2013 @ 10:43 pm

    Just made this tonight for dinner. Oh my gosh amazing is all I can say. Next time I am going to try it with chicken and chicken broth. I am thinking it will be just as good. Thanks for all your recipes. They are healthy and very good! 🙂

  23. #
    emily — January 20, 2013 @ 5:29 pm

    This was delicious. I’ll put it this way – I had one serving, and my boyfriend had three! I was hoping for leftovers, but it’s all gone!

    One thing – My beef was actually a little overdone at 4 hours. I’ll probably check it at 3 hours next time. It probably depends on how big your pieces are.

  24. #
    Donna — January 21, 2013 @ 6:26 pm

    THIS.WAS.DELISH!!! Thank you so much for the yummy recipe!!

  25. #
    Kyra @ Scribbles & Sprinkles — January 22, 2013 @ 1:10 am

    Gorgeous photos! I love broccoli and beef. 😀

  26. #
    JoAnne — January 22, 2013 @ 2:52 am

    Made this last week and stopped at Wegmans this morning to pick up some more of the beef cutlets to make it again soon. It was delicious! Thanks!!

  27. #
    Anna — January 22, 2013 @ 7:51 pm

    If I use fresh broccoli, do I need to cook it first before adding it to the crockpot?

    • emilybites replied: — January 22nd, 2013 @ 7:54 pm


  28. #
    Kayla — January 23, 2013 @ 9:54 pm

    Emily – this was SO good. Thanks for another great recipe!!!!

  29. #
    Stacie — January 27, 2013 @ 12:00 am

    This is excellent! I’m 2/2 on your website now!

  30. #
    Anonymous — January 27, 2013 @ 1:22 am

    This is an amazing recipe and so easy to make. My family loves it. I doubled the recipe so I could have left-overs.

  31. #
    Natasha Lupiani — February 7, 2013 @ 1:22 am

    My husband liked it so much that he asked if he could have the leftovers for dinner the next night! Extra points for getting me out of a night of cooking =)

  32. #
    amy — February 12, 2013 @ 3:44 pm

    I’ve made this twice now–the entire family loves it!!

  33. #
    Anonymous — February 14, 2013 @ 12:16 am

    I tried this tonight and it was delicious. I love orange flavor, so I sliced up an orange and added to crock pot, then also added a little bit of ginger and some red pepper flakes for a little kick. I fished out all the oranges before eating. It was so good!

    • emilybites replied: — March 14th, 2013 @ 1:51 am

      Yum, I love oranges too!

  34. #
    Anonymous — February 17, 2013 @ 9:50 pm

    How long does it need to cook on high?

  35. #
    Anonymous — March 4, 2013 @ 11:21 pm

    Very good but alittle soupy

  36. #
    jessica — March 6, 2013 @ 8:13 pm

    This looks amazing but between the broth and the soy sauce I can’t even image what the sodium count is on this. any idea???

    • emilybites replied: — March 6th, 2013 @ 9:57 pm

      Nope, I’ve never tracked sodium before. I used low sodium soy sauce and I’m sure you can do reduced sodium beef broth. Hope that helps!

  37. #
    Jennifer — March 12, 2013 @ 12:33 am

    Made this tonight! Yum!!!!!

  38. #
    Anonymous — March 13, 2013 @ 12:31 am

    I added water chestnuts soooo yummy this is a repeat recipe for me

  39. #
    Cindy Krenke — March 15, 2013 @ 12:06 am

    This tastes amazing! Had it for supper tonight :d

  40. #
    Amy — March 18, 2013 @ 11:39 am

    This was sooooo good! I served it over brown rice. Your recipes have been hits in my house. Thank you for such delicious ways to cut our calories! 🙂

  41. #
    Tracey — March 19, 2013 @ 5:14 pm

    This was delicious and easy to prepare. Leftovers were fantastic. Made the recipe as written, but for next time I think I will add more broccoli and possibly water chestnuts as well, because I love them!

  42. #
    Anonymous — April 1, 2013 @ 11:08 pm

    This recipe is a major win, thanks!

  43. #
    Nicole Marie — April 2, 2013 @ 8:28 pm

    I am making this tonight, I am tripling the recipe cause there are 7 people to feed, and I omitted the sesame oil thinking it wouldn’t make a difference, I hope I am not wrong. When I smelled the liquid mixture it reminded me of beef jerky, so I think it will come out pretty tasty without it. I also used garlic powder and not fresh garlic since I forgot to get some when I got the other ingredients last night. I am thinking of going to buy chow mien from the place down the street to go with it but think the Jasmine Rice I am making will be just fine…maybe I will buy some egg rolls who knows lol…I expect my kids will LOVE this and my son has been trying to get me to buy the packaged mix from the store to make this and I have hesitated so I am glad I came across this recipe. Also, in tripling the recipe would I also triple the cornstarch mix? I would think so but just want to be sure.

  44. #
    Anonymous — April 9, 2013 @ 7:16 pm

    sounds great! Except the frozen broccoli part. Why not use fresh?

    • Emily Koenigsberg replied: — May 6th, 2013 @ 2:18 pm

      You can certainly use fresh! I had frozen on hand so I rolled with it 🙂

  45. #
    Anonymous — May 6, 2013 @ 2:06 pm

    Unthawed broccoli??? Maybe you mean unfrozen or thawed broccoli.

    • Emily Koenigsberg replied: — May 6th, 2013 @ 2:18 pm

      Nope, I mean frozen and not thawed, as I said…

  46. #
    Anonymous — May 14, 2013 @ 10:09 pm

    Made this tonight and it was deeeelicious!!! Will definitely be on the regular rotation.

  47. #
    Moving at the speed of mom — June 2, 2013 @ 12:06 pm

    I cooked it for 2 hrs on high, perfect and added steam fresh broccoli cooked for another 30 minutes

  48. #
    christopherdewi — August 24, 2013 @ 7:02 am

    I made this yesterday and it’s super delicious! My wife and kids really liked it and they eat a lot! I will definitely cook this again. Thanks for sharing!

    Beef Stir Fry

  49. #
    Jennifer Banks — September 8, 2013 @ 10:12 pm

    Making now. Just sampled and OH MY!! Thank you! Terrific recipe!

  50. #
    Miranda Perkins — September 29, 2013 @ 8:32 pm

    This was great and easy! I used lean stew beef and it completely fell apart, but it was still delicious! Served over brown rice.

  51. #
    Anonymous — October 2, 2013 @ 9:07 pm

    Hello from the UK! Just made this for dinner! It was really yummy! You have some fab recipes – I ordered cup measures especially to make them! X

  52. #
    Anonymous — October 24, 2013 @ 9:22 pm

    This is my second time making this.. it is absolutely delicious. The sauce smells incredible while it’s cooking and the meat came out so tender.

  53. #
    Anonymous — November 13, 2013 @ 3:30 pm

    What size slow cooker did you use?

  54. #
    Swedenrose3 — December 30, 2013 @ 9:41 pm

    I made a vegan version of this tonight. Used veggie broth instead of beef. I also used a ton of fresh veggies that I had on hand: broccoli, cauliflower, celery, carrots, green beans and even about 5 Brussels sprouts. Since I have a Crockpot the size of an aircraft carrier, I doubled the recipe so that I would have enough liquid. The house smells DIVINE! This will be our “wrap up 2013” family meal tomorrow over quinoa or rice – depending on what DH decides to cook. (Hey, I slaved over the Crockpot; he can make the accompaniment.)

  55. #
    y3kpinky — January 2, 2014 @ 10:00 pm

    Even though this recipe is coming up on its birthday, I am finally making it!! Looking forward to seeing and tasting the results!

  56. #
    Anonymous — March 1, 2014 @ 6:20 am

    Making this tomorrow but with boneless chicken breast instead of beef — will add water chestnuts scallions and more fresh broccoli — so glad i have the sesame oil. Making home made fried rice to go with it yummm.

  57. #
    Claire — July 16, 2014 @ 9:04 pm

    YUM! I have never tried Beef and Broccoli before but this sounded good, so I gave it a try. It was fabulous! Another Emily Bites hit at my house. This was super easy and will be perfect for when school starts in a few weeks. Thanks, Emily, for making Weight Watchers so easy for me 🙂

  58. #
    Mary — July 22, 2014 @ 3:41 pm

    I just made this in my crockpot with (raw, sliced in strips) chicken breasts and fresh (cut into little florets) broccoli and it tastes DELICIOUS! I only needed to cook it on high for about 45 minutes, then added the cornstarch and cooked for an additional 15 minutes. Thanks for this AMAZING recipe- it will definitely go into my rotation!

  59. #
    Ashley — November 23, 2014 @ 5:29 pm

    Emily – have you ever tried to freeze the beef/broccoli leftovers? Thanks!

    • Emily Bites replied: — December 2nd, 2014 @ 2:41 pm

      I haven’t, sorry. If you try it report back!

  60. #
    alicia marsh — November 6, 2016 @ 9:49 pm

    This dish was so delicious!! I added mushrooms and onion. I will definitely make this again.

  61. #
    Kim Montgomery — June 18, 2017 @ 4:56 pm

    Emily – first let me say that I am a devoted follower of your recipes and use them all the time. Thank you so much. I have made this dish a couple of times now and have a couple of comments. First, I agree with one of the commenters above that my meat was done well before four hours so next time I will decrease the time a bit. Second, I have consistently found that the frozen broccoli cooled the mixture down so much that the pot was lukewarm after the final 30 minutes, so I’m going to up the time after adding the broccoli to an hour. Hopefully, that will not make the broccoli soggy! Finally, I haven’t had much luck getting the sauce to thicken up with the cornstarch so next time I’m going to try removing some liquid right at the end and doing that part on the stove to see if I have better results. This is a great dish with brown rice, or I have served it with cauliflower rice also! Thanks again for the great recipes.

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