I gotta admit that I really don’t utilize my crock-pot enough. I am going to work on that in the future, so fair warning. Thus this week I’m showcasing Beef and Broccoli a la the crock-pot!
This is not a spicy dish, I repeat…this is not a spicy dish. I know you’re probably surprised, because I really do like to kick up the heat these days. But those of you who don’t will be happy. Although next time I make this, I very well may be adding in some chili pepper flakes…okay I absolutely will.
And this is ridiculously easy. You don’t need many ingredients and thanks to the crock-pot, it doesn’t require much effort. Grab yourself a chuck roast and trim the fat and cut it into thin bite-sized pieces. Word to the wise, use a sharp knife. At first I was getting annoyed cutting so I took a minute to sharpen my knife and it really made ALL the difference.
Then mix up the marinade in the crock pot of beef broth, soy sauce, sesame oil, brown sugar and garlic and then add the sliced beef. I cooked it for about 4 hours. Once the beef is cooked, whip up a thickening sauce (or slurry) with some corn starch and sauce from the crock-pot and add it back in along with some broccoli florets. Then cook another 30 minutes and serve with rice.
Here’s the thing…not only did this smell amazing as the beef cooked (thank you sesame oil), but it was beyond easy and insanely delicious! I really cannot wait for you to make this one chilly day. It left me a decent amount of leftovers, which was a very good thing.
Pretty please do your crock pot a favor and click here for the recipe and step by step instructions!
A look back:
One year ago: Scones Galore – Round Two: Cranberry Scones
Two years ago: Chicken and Wild Rice Soup that Hits the Spot
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