I know it’s getting warm out and the crockpot is better for the fall and winter, but I just had to share this one! Who knows, you Northerners might still get some snow up there sometime this month and need a warm meal from the crockpot. I just love crockpot meals because they are so easy to throw together and are perfect for busy families, which I know most of you are. Enjoy!
Original recipe and photos can be found here.
- 1-2 lbs boneless beef chuck roast, cut into thin strips
- 1 cup beef broth
- ½ cup soy sauce
- ⅓ cup brown sugar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 3-4 cups fresh broccoli, cut into bite-sized pieces
- Hot cooked rice (could also use brown rice or quinoa)
- Spray slow cooker with non-stick cooking spray.
- Place beef strips instead slow cooker.
- In a medium bowl, mix beef broth, soy sauce, brown sugar, sesame oil, and garlic cloves together. Pour over the beef strips in the crock pot and cook on low heat for 6-8 hours (the beef will be so tender that it will fall apart when you touch it).
- In a small bowl, mix together cornstarch and cold water. Mix in with the beef and liquid that is in the slow cooker. Add broccoli pieces to the slow cooker, put the lid back on, and cook for an additional 30 minutes on high heat.
- Stir, then serve over hot rice.