Beef & Broccoli

Best beef slow cooker recipe I think so far! Super tasty and really easy to make. I mean, common, it’s a slow cooker recipe! Who doesn’t love slow cooker recipes? And the broccoli stays a little crisp too since it is added near the end.

The Recipe:
1 lb. boneless, beef chuck roast, sliced into thin strips
1 cup beef consommé or broth
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1 tbsp. sesame oil
3 garlic cloves, minced
2 tbsp. cornstarch
4 tbsp. sauce (from the slow cooker after beef is cooked)
Broccoli florets (frozen or fresh)
White rice, cooked

1. In the slow cooker insert, whisk together beef consommé/broth, soy sauce, brown sugar, sesame oil, and garlic.

2. Gently place your slices of beef in the liquid and toss to coat.

3. Cook on low for 4-6 hours.

4. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Add broccoli. Cook on low for an additional 30 minutes to cook broccoli and allow the sauce to thicken.

5. Serve hot over white rice.Slow Cooker Beef and Broccoli

My Experience:

I cooked mine for just over the 4 hours and the beef was perfect. Really depends on your slow cooker. But I don’t think you can go really wrong either way. Apparently some people had issues with the beef shredding at the 6 hour mark. I would recommend the 4 hours for your first try and then you can adjust for the next time if you want.

For the sauce, at first I followed the instructions. After the half hour mark, I found the sauce was still liquid-y and did not thicken as the recipe said it would. My solution: I took out most of the sauce and poured into a sauce pan. I added another tbsp. cornstarch and cooked on medium-high, stirring constantly, while my rice was resting (so about 7 minutes). Once the sauce is thick, you can either mix it back into your slow cooker, or I just poured a little over my rice, added the beef and broccoli, and topped with a little more sauce for each plate. For my leftovers, I mixed it all together. I found the sauce WAY better this way, but it adds that little bit of extra work (but you can time it with your rice).

I must say, I got lucky on the soy sauce for this recipe. I ran myself right out and even had to use my 3 little packets of takeout soy sauce. I better go pick some more up!

For the rice, I used Basmati. You can use any white rice though. For the beef broth, I used one of those cubes that you mix with boiling water. I think you are supposed to mix with 2 cups of water but I mixed with 1, so my beef broth was more concentrated (which I think added to the amazing flavour).

Makes 4 servings.

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