Dump-And-Go Crockpot Beef & Broccoli – Easy Weeknight Comfort

If you want a cozy dinner without the fuss, this Dump-And-Go Crockpot Beef & Broccoli hits the sweet spot. It’s the kind of meal you can throw together in the morning and forget about until dinner time. No searing pans, no standing over the stove, and no complicated steps.

Just simple ingredients, a slow cooker, and a big payoff. Tender beef, crisp-tender broccoli, and a glossy sauce make it feel like takeout, but healthier and cheaper.

Dump-And-Go Crockpot Beef & Broccoli – Easy Weeknight Comfort

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds beef (flank steak, sirloin, or chuck roast), sliced thin against the grain
• 4 cups broccoli florets (fresh preferred; frozen works too)
• 1 cup low-sodium beef broth
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup brown sugar (light or dark)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 2 tablespoons sesame oil (toasted preferred)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons cornstarch
• 2 tablespoons water
• Cooked rice or noodles, for serving
• Sesame seeds and sliced green onions, for garnish (optional)

Instructions

 

• Slice the beef. Cut the beef into thin strips against the grain. This helps it stay tender after slow cooking. If using chuck roast, trim excess fat.
• Make the sauce. In a bowl, whisk together beef broth, soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes if using.
• Dump and go. Add the beef to the crockpot. Pour the sauce over the top and stir to coat. Cover with the lid.
• Cook low and slow. Cook on Low for 4–5 hours or High for 2–3 hours, until the beef is tender but not shredding apart.
• Thicken the sauce. In a small bowl, mix cornstarch with water to make a slurry. Stir it into the crockpot. Cook for 10–15 minutes on High to thicken.
• Add broccoli. Stir in the broccoli florets. Cook for another 15–20 minutes until the broccoli is crisp-tender. If using frozen broccoli, add it straight from the freezer and cook a bit longer.
• Taste and adjust. Check seasoning. Add a splash of soy sauce for salt, more brown sugar for sweetness, or a dash of red pepper flakes for heat.
• Serve. Spoon over warm rice or noodles. Garnish with sesame seeds and green onions if you like.

What Makes This Special

This recipe delivers that classic beef and broccoli flavor with minimal effort. Everything goes straight into the slow cooker—no browning required.

The sauce is savory, slightly sweet, and balanced, thanks to soy sauce, garlic, and a touch of brown sugar. At the end, you’ll stir in broccoli and a quick cornstarch slurry to thicken the sauce into a silky glaze. It’s meal-prep friendly, budget-conscious, and weeknight proof.

Shopping List

• 2 pounds beef (flank steak, sirloin, or chuck roast), sliced thin against the grain
• 4 cups broccoli florets (fresh preferred; frozen works too)
• 1 cup low-sodium beef broth
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup brown sugar (light or dark)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 2 tablespoons sesame oil (toasted preferred)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons cornstarch
• 2 tablespoons water
• Cooked rice or noodles, for serving
• Sesame seeds and sliced green onions, for garnish (optional)

Step-by-Step Instructions

1. Slice the beef. Cut the beef into thin strips against the grain.

   This helps it stay tender after slow cooking. If using chuck roast, trim excess fat.

2. Make the sauce. In a bowl, whisk together beef broth, soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes if using.
3. Dump and go. Add the beef to the crockpot. Pour the sauce over the top and stir to coat.

   Cover with the lid.

4. Cook low and slow. Cook on Low for 4–5 hours or High for 2–3 hours, until the beef is tender but not shredding apart.
5. Thicken the sauce. In a small bowl, mix cornstarch with water to make a slurry. Stir it into the crockpot. Cook for 10–15 minutes on High to thicken.
6. Add broccoli. Stir in the broccoli florets.

   Cook for another 15–20 minutes until the broccoli is crisp-tender. If using frozen broccoli, add it straight from the freezer and cook a bit longer.

7. Taste and adjust. Check seasoning. Add a splash of soy sauce for salt, more brown sugar for sweetness, or a dash of red pepper flakes for heat.
8. Serve. Spoon over warm rice or noodles.

   Garnish with sesame seeds and green onions if you like.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep rice separate so it doesn’t absorb too much sauce.
• Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm gently on the stovetop over medium-low heat or microwave in 60-second bursts, stirring in between.

  Add a splash of water or broth if the sauce thickens too much.

Benefits of This Recipe

• Set-it-and-forget-it: Minimal prep, no browning, and the slow cooker does the work.
• Balanced flavor: Savory soy, sweet brown sugar, and aromatic garlic and ginger make a classic, family-friendly sauce.
• Flexible protein: Works with flank, sirloin, or chuck, depending on your budget and what’s available.
• Meal prep friendly: Holds up well in the fridge and freezer, ideal for busy schedules.
• Better than takeout: More control over ingredients, sodium, and sweetness.

Pitfalls to Watch Out For

• Overcooking the beef: Too long on High can make it dry or stringy. Aim for tender slices, not shredded meat.
• Mushy broccoli: Add broccoli at the end. If it cooks the whole time, it will lose color and texture.
• Too salty sauce: Use low-sodium soy and broth.

  You can always add salt later but can’t take it out.

• Watery sauce: Don’t skip the cornstarch slurry, and let it cook a full 10–15 minutes after adding to thicken properly.
• Thick slices of beef: Slice thinly against the grain. Thick pieces take longer to tenderize and can be chewy.

Alternatives

• Protein swaps: Use thinly sliced chicken thighs, pork tenderloin, or extra-firm tofu (press and cube). Adjust cook time—chicken and pork may be done sooner.
• Gluten-free: Use tamari or coconut aminos in place of soy sauce, and make sure your broth and cornstarch are certified gluten-free.
• Lower sugar: Cut the brown sugar to 2 tablespoons or swap with honey or maple syrup to taste.
• Extra veggies: Add carrots, snap peas, mushrooms, or bell peppers in the last 30–45 minutes so they don’t overcook.
• Spice it up: Increase red pepper flakes or add a drizzle of chili oil when serving.
• No cornstarch: Use arrowroot or tapioca starch.

  Mix the same way with water and add at the end.