Crockpot Beef & Broccoli
From Meal Plan Monday at Oak & Barrel Meats.
Ingredients
- 1 chuck roast (about 3 lb), thinly sliced across the grain
- ¾ cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 3 garlic cloves, minced
- 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
- 1 tbsp sesame oil
- 2 tbsp cornstarch mixed with 2 tbsp cold water
- 1½ lb broccoli florets
- 1½ cups uncooked rice (for serving)
- Optional sesame seeds
How to Make It
- Slice the chuck roast thinly across the grain; partially freezing it for 20–30 minutes makes slicing easier.
- Whisk broth, soy sauce, brown sugar, garlic, ginger and sesame oil in the slow cooker. Add beef and stir.
- Cover and cook on LOW about 5–7 hours, until the chuck is fork-tender. Slow cookers vary; check earlier if the slices are very thin.
- Stir in cornstarch slurry. Add broccoli, cover and cook on HIGH about 20–35 minutes, until broccoli is tender and the sauce thickens. If using frozen broccoli, thaw and drain first.
- Meanwhile, cook rice according to package directions. Serve beef and broccoli over rice; sprinkle with sesame seeds if you like.