15 Crockpot Beef and Broccoli Dinners to Set — a simple, savory and better than takeout collection you can make tonight. Below are our favorite crockpot beef and broccoli ideas for busy weeknights, from quick classics to fresh twists, each easy to make and easy to save.
Part of our Takeout-Style Dinners collection.
Start with flank steak, broccoli florets, soy sauce, garlic, ginger, brown sugar, cornstarch and sesame oil. From there, each idea below is a simple swap or add-in — mix and match to suit your taste and what's in your kitchen.
Exact quantities are in the recipe card below.
Tender, thin-sliced beef simmered low and slow in a glossy garlic-ginger soy sauce, then finished with crisp-tender broccoli for a takeout favorite made easy in your slow cooker.
Place the thinly sliced beef into a 6-quart slow cooker, spreading it out so the strips are not clumped together.
In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes if using. Pour this sauce evenly over the beef and gently toss with tongs so every strip is coated.
Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the beef is fork-tender and easily pulls apart. Avoid lifting the lid during cooking, as it releases heat and adds time.
About 30 minutes before serving, whisk the cornstarch and cold water together in a small bowl until completely smooth with no lumps. Stir this slurry into the slow cooker until fully combined with the sauce.
Add the broccoli florets on top of the beef. You do not need to stir them in yet; just nestle them into the hot sauce so they can steam.
Cover and cook on HIGH for 20 to 30 minutes, until the sauce has thickened to a glossy coat and the broccoli is bright green and crisp-tender when pierced with a fork. For softer broccoli, add 5 to 10 more minutes.
Gently stir everything together so the thickened sauce coats the beef and broccoli evenly. Taste and add a splash more soy sauce if you'd like it saltier.
Serve hot over steamed white or brown rice, spooning extra sauce over the top. Garnish each portion with toasted sesame seeds and sliced green onions.
Nutrition is an estimate and will vary with brands, substitutions and portion size.
Thin-sliced flank steak simmers all day in a savory sauce of soy, brown sugar, garlic, and beef broth until fork-tender. Stir in the broccoli during the last 30 minutes so it stays bright green and crisp-tender instead of mushy. Whisk a spoonful of cornstarch slurry into the pot at the end to turn the juices into a glossy, restaurant-style sauce.
This sweeter take leans on honey and a heavy hand of minced garlic for a sticky, glossy glaze that clings to every slice of chuck roast. It is a crowd-pleaser for kids who shy away from anything too salty or spicy. Add a splash of rice vinegar at the end to keep the sweetness balanced and bright.
For heat lovers, this version stirs Sriracha and red pepper flakes into the classic soy-ginger base for a slow build of warmth. The long cook time mellows the chili into a deep, savory backbone rather than a sharp bite. Serve over cooled jasmine rice and top with sliced scallions to tame the fire.
A homemade teriyaki blend of soy, mirin, brown sugar, and fresh ginger gives this dish a glossy, sweet-savory finish that tastes like takeout. Sirloin strips soak up the sauce beautifully over six hours on low. Finish with a sprinkle of toasted sesame seeds and a drizzle of the reduced sauce for extra shine.
Budget-friendly ground beef stands in for steak here, browning into savory crumbles that drink up the garlic-soy sauce. It cooks faster than roast, making it a great weeknight option when you get home mid-afternoon. Serve over rice or tuck it into lettuce cups for a lighter dinner.
Inspired by the Mongolian beef found at Chinese-American restaurants, this dish is rich with brown sugar, soy, garlic, and plenty of green onion. The slow cooker breaks down the beef until it nearly falls apart in the caramel-dark sauce. Pile it high over steamed rice and shower with extra scallions right before serving.
Fresh ginger and toasted sesame oil take center stage for a fragrant, nutty spin on the classic. A generous pour of sesame oil at the finish keeps the aroma vivid, since long cooking can dull it. Top with crushed peanuts or cashews for a satisfying crunch against the tender beef.
This grain-free version swaps brown sugar for a monk fruit sweetener and soy sauce for coconut aminos, keeping carbs low without losing that sweet-savory pull. Fattier chuck roast stays juicy and rich through the long cook. Skip the rice and serve over riced cauliflower to keep the whole meal keto-friendly.
Sliced cremini mushrooms join the pot to add an earthy, meaty depth alongside the beef and broccoli. They release their juices into the sauce, deepening the umami without any extra seasoning. Add the mushrooms at the start so they soften fully, and toss in the broccoli near the end for contrast.
Fresh orange juice and zest brighten the savory soy base for a citrusy lift reminiscent of orange beef takeout. The natural sugars in the juice help build a lightly sticky, fragrant glaze as it cooks down. Grate a little extra zest over the top at serving time to make the orange flavor pop.
A pat of butter stirred in at the end gives this version a silky, rich finish that softens the sharp edges of the garlic and soy. It is comfort food that feels a little indulgent without much extra effort. Melt the butter into the hot sauce just before serving so it emulsifies smoothly.
This one is built to serve over lo mein or udon noodles instead of rice, with extra sauce to coat every strand. Double the soy-garlic sauce in the crockpot so there is plenty to toss with the noodles at the end. Add a handful of shredded carrots with the broccoli for color and a touch of sweetness.
Chunks of pineapple bring a tangy-sweet tropical note and their natural enzymes help tenderize the beef as it cooks. The fruit softens into the sauce, adding brightness that cuts through the savory soy. Use fresh or well-drained canned pineapple, and stir in a few reserved chunks at the end for texture.
Gochujang, the Korean fermented chili paste, gives this dish a deep, funky heat and a beautiful brick-red color. Balanced with soy, brown sugar, and sesame oil, it delivers complex flavor that mellows over hours in the crockpot. Finish with a fried egg and kimchi on the side for a full rice-bowl dinner.
This scaled-up version fills a large 7-quart crockpot with double the beef and sauce, perfect for potlucks or feeding a hungry family. Because a full pot heats slowly, give it a little extra time on low and stir once midway for even cooking. Keep the broccoli separate until the last half hour so it holds its shape across a big batch.
Beef and Broccoli pairs beautifully with steamed jasmine rice, fried rice, lo mein or egg rolls. Round out the table with ideas from our other collections for an easy, crowd-pleasing spread.
Try it alongside 25 Easy Baked Ziti Recipes for Cozy Dinners or 25 Cozy Chicken Spaghetti Recipes for Dinner.
Yes. Most beef and broccoli in this list can be assembled or fully prepped ahead, then covered and refrigerated. Bake or reheat just before serving so everything tastes fresh.
Cool beef and broccoli completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven, microwave or air fryer until warmed through.
Many of these beef and broccoli freeze well. Wrap tightly or use a freezer-safe container for up to 2–3 months, thaw overnight in the fridge, and reheat until hot in the center.
Beef and Broccoli pairs beautifully with steamed jasmine rice, fried rice, lo mein or egg rolls. Mix and match to build a full meal or a simple spread depending on the occasion.
Skim the 15 ideas above and choose by time, skill level and what's in your kitchen. Start with the simplest one, then work up to the more loaded, dressed-up versions.
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