Crockpot Beef & Broccoli

Ingredients

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

Steps

1. 1

   Slice the chuck roast into 2-inch strips.

2. 2

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

3. 3

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

4. 4

   When 1 hour of cooking 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 remaining, add the frozen broccoli to the crock pot.

9. 9

   Continue cooking until the broccoli is heated through and the cooking time is complete.

10. 10

    Serve the beef and broccoli over cooked white rice.

Notes

The source does not specify the amount of cooked white rice or provide storage instructions. The broccoli is added with 30 minutes remaining, after the sauce is thickened and returned to the crock pot.

Nutrition per serving

• main
• slow-cooked
• crockpot
• beef
• broccoli
• East Asian-inspired
• family-friendly
• easy meal