1.5-2 lbs | Boneless beef chuck roast, sliced into 1/3" thick strips across the grain |
1 cup | Beef consomme or beef stock |
¼ cup | Soy sauce |
⅓ cup | Brown sugar |
1 Tbsp | Sesame oil |
3 | Garlic cloves, minced |
2 Tbsp | Cornstarch |
4-6 cups | Fresh broccoli florets |
3 cups | Hot cooked rice |
1. Place beef in a crock pot. |
2. In a small bowl, combine beef consomme (1 cup), soy sauce (1/4 cup), brown sugar (1/3 cup), sesame oil (1 Tbsp), and minced garlic. |
3. Pour the combination over the beef in the crock pot. |
4. Cook on low for 4 hours. |
5. Remove about 1/2 cup from crock pot and cool a bit in a small bowl. |
6. Stir cornstarch into the bowl of cooled sauce. |
7. Add the cornstarch mixture to the crock pot. © FirstPageRecipes.com |
8. Stir well to combine. |
9. If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. |
10. Boil until your desired consistency is reached. |
11. Add broccoli to the crock pot. |
12. Stir to combine. |
13. Cover and cook an additional 30-60 minutes on high (the sauce has to boil for it to thicken). |
14. Serve over hot cooked rice. |
Slow Cooker Beef and Broccoli serving suggestion