Slow Cooker Teriyaki Beef and Broccoli is the ultimate takeout-style comfort food made effortlessly at home. It’s savory, slightly sweet, and loaded with tender beef and crisp broccoli.
With minimal prep and a handful of pantry staples, this dish simmers low and slow in a luscious teriyaki sauce. It’s a family favorite perfect for busy weeknights or cozy weekend dinners.
What You’ll Need for This Slow Cooker Teriyaki Beef and Broccoli
Beef chuck roast – Rich and marbled, this cut becomes melt-in-your-mouth tender after hours in the slow cooker.
Beef broth – Adds savory depth and balances the sweetness of the sauce.
Low-sodium soy sauce – Brings that classic umami punch without overpowering saltiness.
Brown sugar – Offers the perfect sweet contrast to the salty soy, helping the sauce caramelize beautifully.
Fresh ginger – A subtle heat and warmth that brightens up the dish.
Garlic cloves – Aromatic and bold, they deepen the flavor base of the teriyaki sauce.
Cornstarch – Thickens the sauce to that silky, restaurant-style finish.
Fresh broccoli florets – Bright, crisp, and essential for color, texture, and balance.
Let’s Make It!
Start by whisking together the broth, soy sauce, brown sugar, ginger, and red pepper flakes. This mixture sets the flavor foundation.
Slice your beef into thin strips and place them in the slow cooker. Pour the teriyaki sauce over and toss in the garlic.
Cover and cook on low for 6–8 hours, or high for 3–4 hours, until the beef is fork-tender.
About 30 minutes before serving, stir in a cornstarch slurry to thicken the sauce. Then add the broccoli and let it cook until crisp-tender.
Serve hot over rice, noodles, or even mashed potatoes for a hearty, flavorful meal.
Pro Tips
Timing is everything with this dish especially for the broccoli.
Adding it in the last 30 minutes keeps it from turning to mush and ensures a nice bite.
Don’t skip the cornstarch slurry! It gives the sauce that irresistible, glossy finish that clings to every bite.
For a leaner twist, try using flank steak or top sirloin.
Want a bit of heat?
Don’t shy away from the red pepper flakes, or add a drizzle of sriracha before serving.
Leftovers also make a killer rice bowl or filling for wraps, so it’s worth doubling the batch.
How to Store & Reheat
Store any leftovers in an airtight container in the refrigerator for up to four days. The flavors deepen overnight, making it even tastier the next day.
To freeze, let the dish cool completely, then transfer to freezer-safe bags or containers. It keeps well for up to two months.
Reheat gently on the stovetop or microwave. If the sauce thickens too much after chilling, a splash of broth or water will bring it back to life.
Slow Cooker Teriyaki Beef and Broccoli
Ingredients
- 1/2 teaspoon red pepper flakes optional
- 3 garlic cloves minced
- 6 tablespoons cornstarch
- 2 cups low-sodium beef broth
- 3 lb beef chuck roast
- 4 cups fresh broccoli florets
- 1/2 cup brown sugar
- 1/2 cup low-sodium soy sauce
- 1 teaspoon ginger
Instructions
- In a small bowl, whisk together the beef broth, soy sauce, brown sugar, ginger, and red pepper flakes, then set it aside.
- Slice the beef chuck roast into thin strips and place them in the slow cooker.
- Pour the prepared sauce over the beef, add the minced garlic, and stir to combine.
- Cook the mixture on low for 6-8 hours or on high for 3-4 hours.
- In a separate small bowl, create a slurry by mixing the cornstarch with 1/2 cup of the sauce or water. Stir it well until smooth.
- Add the slurry to the slow cooker, stirring it into the beef and sauce. If on low, increase the heat to high and cook for an additional 30 minutes to allow the sauce to thicken.
- Stir in the broccoli florets and continue cooking for 20-30 minutes, until the broccoli is tender.
- Serve the dish over mashed potatoes, white rice, or pasta for a complete meal.