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.
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.
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.