Crockpot Beef & Broccoli

Ingredients

• 2 lb chuck roast (Sliced into 2-inch strips)
• 1 onion (Sliced)
• 1 cup beef broth
• 0.333 cup shoyu (Japanese-style soy sauce)
• 0.333 cup packed brown sugar (Packed)
• 2 tbsp fresh ginger (Grated)
• 2 tbsp garlic (Minced)
• 2 tbsp sesame oil
• 16 oz frozen broccoli
• cooked white rice (For serving)
• 2 tbsp cornstarch (For the slurry)
• 2 tbsp cold water (For the cornstarch slurry)

Steps

1. 1

   Slice the chuck roast into 2-inch strips.

2. 2

   Add the beef, sliced onion, beef broth, shoyu, brown sugar, grated ginger, minced garlic, and sesame oil to the crock pot. Stir everything together.

3. 3

   Cover the crock pot and cook on low for 5 hours, or until the beef is tender.

4. 4

   When 1 hour of cooking time remains, remove 1 cup of broth from the crock pot and bring it to a boil in a small saucepan.

5. 5

   Mix the cornstarch with the cold water to make a slurry.

6. 6

   Gradually whisk the cornstarch slurry into the boiling broth until the mixture thickens.

7. 7

   Pour the thickened sauce back into the crock pot and gently stir until the beef is completely coated.

8. 8

   With 30 minutes of cooking time remaining, add the frozen broccoli to the crock pot.

9. 9

   Continue cooking until the scheduled cooking time is complete, then serve the beef and broccoli over cooked white rice.

Notes

The source does not specify the amount of cooked white rice or provide detailed serving, storage, or reheating instructions.

Nutrition per serving

• main
• slow-cooked
• crockpot
• beef
• Asian-inspired
• Hawaiian-inspired
• dairy-free