Crockpot Beef and Broccoli

Ingredients

• 2 lb Chuck roast (Sliced into 2-inch strips)
• 1 Onion (Sliced)
• 1 cup Beef broth (One cup is reserved for thickening the sauce)
• 0.333 cup Shoyu (Soy sauce)
• 0.333 cup Packed brown sugar
• 2 tbsp Fresh ginger (Grated)
• 2 tbsp Garlic (Minced)
• 2 tbsp Sesame oil
• 16 oz Frozen broccoli (Add with 30 minutes of cooking time remaining)
• White rice (Cooked; for serving)
• 2 tbsp Cornstarch (For the slurry)
• 2 tbsp Cold water (For the slurry)

Steps

1. 1

   Slice the chuck roast into 2-inch strips and slice the onion.

2. 2

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

3. 3

   Add the sliced beef and onion to the crock pot and stir everything together.

4. 4

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

5. 5

   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.

6. 6

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

7. 7

   Gradually whisk the slurry into the boiling broth until the sauce thickens.

8. 8

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

9. 9

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

10. 10

    Serve the beef and broccoli over cooked white rice.

Notes

The amount of cooked white rice for serving is not specified. The video transcript describes adding the slurry at the four-hour mark and cooking for another 30 minutes; the written instructions specify making and returning the thickened sauce when 1 hour remains, then adding broccoli with 30 minutes left.

Nutrition per serving

• main
• slow-cooked
• crockpot
• beef
• gluten-containing
• dairy-free
• comfort food