Remember That Time I Tried This for a Rainy Sunday?

Okay, so I have to tell you, the first time I made Crock Pot Beef And Broccoli was mostly because I’d forgotten to defrost the chicken (classic move, right?). Beef was sitting pretty in the fridge, plus there was a sad looking bunch of broccoli. It rained most of that day and honestly the idea of standing over a hot stove sounded like a fate worse than folding laundry. The slow cooker basically rescued me; by the time we ate, the house smelled so good I actually caught the dog sitting beneath the counter, sniffing hopefully.

Why I Keep Making This (and My Family Actually Eats It)

I make Crock Pot Beef And Broccoli mostly on nights when the schedule is bananas and I need food to handle itself. My family goes wild for it—maybe it’s the savory sauce? (Or it could be the sticky rice I pile underneath. Hard to say.) If you, like me, have faced “but is it tender?” complaints: this recipe totally delivers. Plus, less laundry aftermath than my old stir fry—there, I said it. Oh, and if you forget the sesame seeds at the end? Nobody cares, not once.

What You’ll Need (and What I’ve Swapped In)

1 to 1.5 pounds beef (I use flank steak, but honestly, I’ve grabbed stew meat when that’s what was on sale. My grandma would insist on the pricier stuff. I can’t tell the difference after four hours. Just slice it thinly, across the grain. Or mostly thinly; nobody’s watching.)
3–4 cups broccoli florets (sometimes I throw in those tender stems or, in a pinch, frozen florets. Don’t tell my mother.)
1/2 cup low-sodium soy sauce (or coconut aminos—which I accidentally bought once, and it worked fine, but soy is what I usually have)
1/3 cup brown sugar (or, truly, maple syrup if you’re feeling ~fancy~ or ran out last minute)
1 tbsp sesame oil (optional but wow, does it make things smell good)
3–4 cloves garlic, minced (I’ve been known to use the jarred stuff, though “just a splash,” as my neighbor says)
1 inch fresh ginger, grated (truly optional—you could swap for 1/2 tsp ground, but I think fresh does it justice)
2 tbsp cornstarch or arrowroot (for making things glossy and thick; technically optional, but I miss it if I skip)
Seasoning: black pepper, a good pinch (I never measure this; story of my life)
Cooked white or brown rice, for serving (but you know, noodles are not illegal)

Making It Happen (With my Usual Distractions)

First, slice your beef as thin as you can. Some people freeze it for 10 mins to make it easier but frankly, I forget half the time and it’s still fine in the end.
In the slow cooker, combine soy sauce, brown sugar, sesame oil, garlic, and ginger. Give it a swish around with a spoon (or a chopstick, look, I had one handy). Drop in your beef strips and toss gently so they’re coated. Don’t stress about perfect mixing—it evens out.
Cover and set to low for about 4 hours or until your beef is tender. Don’t open the lid to peek! (I always want to, but then it stalls the cooking and… I regret it.)
When you’re about thirty minutes from eating (usually when my stomach starts grumbling): Whisk cornstarch with 2 tablespoons cold water, then stir into the crock pot slurry. Toss in the broccoli florets—just pile on top, trust me, it’ll work itself out. This is when I usually pick out a stray broccoli stem for “quality control.” Honestly, don’t worry if it looks like too much broccoli. It’s magic, I swear.
Pop the lid back on and cook another 25-30 mins, until the sauce is thick-ish and the broccoli looks like, well, broccoli.
Serve with rice. Or noodles. Or just out of the bowl (I’m not judging—one time I did this with crusty bread, and it’s… different?)

What I Wish I’d Known (Notes from the Trenches)

If you cut the beef too thick, it’s just a little chewier. Not the end of the world, but thin is better.
Frozen broccoli drops a lot of water, so the sauce might be a tad runnier—sometimes I toss in a little extra cornstarch at the end. Or not, if I’m feeling lazy…
Crock pot sizes are a rabbit hole; a 4-quart does great for this, but a bigger one works too (it just looks emptier).
Actually, if you double the sauce, nobody complains (there are zero leftovers then, just so you know—not even a smidge for lunch the next day. Oops.)

Variations I’ve Tried (With Mixed Results)

Added a slash of sriracha for kick—very good, if unpredictable for kids
Tried carrots with the broccoli—they totally worked. Add sooner or they stay crunchy though.
Did tofu instead of beef once for my meatless cousin. It was edible, but texturally odd. Use extra firm, maybe press it more than I did (or just… have pizza instead?)
Pineapple? Once. Didn’t love it, but maybe you will.

Do You Absolutely Need a Crock Pot? (and Other Equipment Thoughts)

Okay, so the slow cooker makes this a breeze. But if you don’t have one, just throw everything in a heavy pot and simmer on very low for a couple hours. I mean, you’ll have to watch it so it doesn’t stick but it works. I even used an Instant Pot in slow cook mode once—didn’t notice much difference, except it beeped at me a lot (rude!).

Do Leftovers Exist? (Storage)

Put any leftovers (rare event, but possible) in an airtight container in the fridge. They’ll keep for up to three days—even though, honestly, in my house it never lasts more than a day. If you somehow have more self-control (teach me your ways), it’s even better reheated, especially over fresh rice. Or just eat it cold from the fridge. That’s not just me, right?

How I Like to Serve It (Warning: Family Opinions May Vary)

I almost always serve this with sticky jasmine rice, because that’s what I grew up on (and my partner will eat anything if I add sriracha). Sometimes, if I’ve got scallions left, I slice them on top—but half the time I forget and nothing bad happens. Toss some sesame seeds on top if you want. Or don’t. Oh! My aunt eats hers stuffed in a big lettuce leaf, which—surprisingly—works.

Lessons Learned (Pro Tips from My Mistakes)

I once tried to hurry things by turning the setting to high. Regretted it, as the beef got a bit rubbery (live and learn, eh?). Low and slow is best.
If you try to dump in the cornstarch without mixing it with water, the clumps will haunt you. Trust me, do the slurry thing—it’s worth the extra dirty spoon.
Let it sit for five minutes before serving. Not sure why, but everything tastes better. Maybe it just gives the broccoli long enough to cool down so it doesn’t burn your face off.

FAQs (Because Friends Actually Ask Me These Things)

Can I use frozen beef? If you absolutely must! Just slice it as best you can. It’ll cook, just might be less tender. Maybe add 30 minutes.
What about gluten free? Just switch out the soy sauce for tamari. Also make sure your cornstarch is labeled gluten free, if that matters for you.
Broccoli’s always mushy—why? Try adding it closer to the end, like I do. Sometimes I forget and toss it in early. Still edible; just not as perky.
Can I freeze this? You sure can, but honestly, the broccoli gets extra soft on reheating, so I don’t bother. Some people don’t mind. (If you’re that person, go for it!)
Where do you get those cute slow cookers? I grabbed mine off Target, but lots of folks swear by the programmable models from Crock-Pot’s official site. Or whatever’s at the thrift shop works too, honestly.

And, wow, I nearly forgot—if you want a great rice guide, check out Serious Eats rice basics; I learned way more about rinsing rice than I ever thought possible. Anyway, that’s really it… though if you ever invent a way to make rice not stick to the bottom of my slow cooker, let me know? I’ll owe you a dessert recipe, at least.

Crock Pot Beef And Broccoli: My Cozy Slow Cooker Recipe