1 lb boneless beef chuck roast, cut into thin strips
1 C. beef broth
½ C. soy sauce
⅓ C. dark brown sugar
1 Tbsp. sesame oil
3 garlic cloves, minced
2 Tbsp. cornstarch
4 Tbsp. sauce from the dish once it’s cooked
16 oz. frozen broccoli florets
rice, white or brown (I do half and half)
Directions
In the slow cooker,mix together beef broth, soy sauce, brown sugar, sesame oil and garlic.
Place meat strips on top and toss to coat.
Cover and cook on low for six hours.
When done, in a small bowl, whisk together cornstarch and 4 Tbsp. sauce. Pour back in the cooker and stir. Add frozen broccoli and cook another 30 minutes.
Serve over rice.
Notes
You may want to check it after 4 hours to see if it’s done. You don’t want it to cook so long that the meat becomes “shredded”. Mine was good at six hours.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/slow-cooker-beef-broccoli/