(Recipe can be found on the Table For Two blog here.)
Step by Step Instructions:
It really doesn’t take much more than time to make this fabulous Crock-Pot Beef and Broccoli. Here’s what you’ll need: I used the whole package of Broccoli Florets, about 1 pound of boneless Beef Chuck Roast, 1 cup of Beef Broth, Low-Sodium Soy Sauce, Sesame Oil, Minced Garlic (3 cloves worth), Corn Starch, and Dark Brown Sugar.
Begin by trimming and thinly slicing your chuck roast. You’ll want the pieces cut to be bite-sized as well.
Add in 1 cup of beef broth (or consumme), 1/2 cup of low-sodium soy sauce, 1/3 cup of dark brown sugar, 1 tablespoon of sesame oil (don’t skip this ingredient), and 3 tablespoons of minced garlic to the crock-pot insert.
Then whisk the sauce together.
Add in the beef.
The instructions say to cook the beef in the crock pot on low for 6 hours. I actually cooked mine on high for 4 hours switching to low with about an hour left and it worked perfectly.
Here’s the finished beef. It was perfectly cooked and nice and tender at this point.
In a separate bowl add 4 tablespoons of the sauce and 2 tablespoons of corn starch to create a slurry.
Whisk the slurry together. This is going to help thicken the sauce.
Add the slurry back to the crock-pot.
Then add the broccoli. Cook the beef and broccoli on low for an additional 30 minutes with the lid on.
While the broccoli cooks, you can take this time to cook your rice.
After 30 minutes, the beef and broccoli is all done. Time to serve it over a bed of rice and dig in. This was even more delicious than I expected! This dish will definitely be making another appearance in my kitchen soon. Happy crock-potting my friends!
1 lb. boneless, beef chuck roast, sliced into thin strips
1 cup beef consumée or beef broth
1/2 cup low sodium soy sauce
1/3 cup dark brown sugar
1 tbsp. sesame oil
3 garlic cloves, minced
2 tbsp. cornstarch
4 tbsp. sauce (from the crock-pot after dish is cooked)
Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
White rice, cooked
1. Begin by whisking together beef broth (or consumme if you prefer), soy sauce, dark brown sugar, sesame oil, and garlic in the insert of the crock-pot.
2. Add your beef slices to the liquid and use tongs to ensure the beef is coated with sauce.
3. I cooked the beef in the crock-pot on high for 3 hours and then switched to low for an additional hour.
4. Once the beef has finished cooking, use a whisk to combine cornstarch and cooking liquid in a separate, small dish to create a slurry. Add the slurry back into the crock-pot, and combine the slurry with the beef. Add the broccoli to the crock-pot at this time and use tongs to combine them with the beef.
5. Cook on low for an additional 30 minutes to thicken up the sauce and cook the broccoli.
6. While the beef and broccoli cooks, cook some rice and when done, serve over rice.