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Crock Pot Beef and Broccoli

Made with simple, clean ingredients, it delivers all the depth and richness of your favorite Chinese takeaway straight to your kitchen. The broccoli remains bright and crisp-tender (especially if you toss it in near the end), and the beef becomes extremely tender as it simmers in a rich, savory sauce.
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Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb boneless beef chuck roast sliced into thin strips
  • 1 cup beef consommé or beef broth
  • ½ cup soy sauce
  • ⅓ cup brown sugar
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 2 tbsp cornstarch
  • 2 tbsp cooled sauce from the crock pot after cooking
  • Fresh broccoli florets as desired
  • Hot cooked rice for serving

Method
 

Prep the Sauce:
  1. In a medium bowl, whisk together the beef consommé, soy sauce, brown sugar, sesame oil, and minced garlic.
Add to Crock Pot:
  1. Place the sliced beef into the bottom of your crock pot. Pour the sauce mixture over the beef, making sure it's evenly coated.
Cook:
  1. Cover and cook on low for 5 to 6 hours, or until the beef is tender.
Make the Slurry:
  1. Once the beef is cooked, scoop out about 2 tablespoons of the sauce from the crock pot and let it cool slightly. In a small bowl, whisk the cooled sauce with the cornstarch to make a slurry.
Thicken the Sauce:
  1. Pour the slurry back into the crock pot. Stir well to combine. This will help thicken the sauce as it continues to cook.
Add the Broccoli:
  1. Add the fresh broccoli florets into the crock pot. Cover and cook on high for an additional 20–30 minutes, or until the broccoli is tender but still bright green.
Serve:
  1. Serve the beef and broccoli over hot cooked rice. Spoon extra sauce over the top for even more flavor.
  2. Enjoy!