It’s fall, which means it’s officially Crockpot season.
I’ll be honest, I do not use the slower cooker too often though I probably should more since it is so easy! I always find myself not prepping adequately by not starting the dang thing in enough time.
But when I do plan accordingly, this is one of my favorite slow cooker meals. My kiddos love it and I make it when we are craving Chinese takeout.
- 1 pound boneless beef chuck roast, sliced into thin strips
- 1 cup beef broth
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar, packed
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- Broccoli florets, as many as desired (I used 3 cups)
- 2 tablespoons cornstarch
- 4 tablespoons liquid from slow cooker
- long-grain white rice, cooked according to package directions
- In the insert of the slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.
- Gently place sliced beef in the liquid and toss to coat.
- Turn slow cooker to low and cook for about 6 hours.
- After 6 hours, in a small bowl, whisk together cornstarch and 4 tablespoons of liquid from the slow cooker. Pour back into the beef mixture and stir to mix well.
- Add broccoli, stir, and cook for an additional 30 minutes to thicken sauce and soften broccoli.
- Serve hot with white rice.