Slow Cooker Asian Broccoli and Beef
Miz Helen's Kitchen
Ingredients
2 to 3 pound chuck roast
1/4 cup soy sauce
1/4 cup orange juice
1 tablespoons fresh ginger, minced
3 cloves garlic, minced
1/8 teaspoon Hot Sauce
1/2 teaspoon Sesame oil
4 cups fresh broccoli
1/2 cup water
2 tablespoons cornstarch
1/2 cup orange marmalade
Directions
In a mixing bowl, mix the soy sauce, orange juice, ginger, garlic, Sesame Oil and hot sauce, mix well.
Place the roast in the bottom of a preheated slow cooker and pour the liquid soy sauce mix over the roast.
Place the lid on the slow cooker and cook on low for 8 hours or on high for 4 hours.
At the end of the cooking time remove the lid and add the broccoli around the edge of the roast.
Replace the lid to the cooker and cook for 20 minutes on high.
Remove the lid at the end of 20 minutes and remove the roast to a sheet pan and the vegetables to a holding dish, cover to keep warm.
Shred the roast in large bite size pieces and drizzle some of the cooking liquid on top of it. Cover to keep warm.
Make a slurey of the cornstarch and water and stir until the cornstarch is disolved.
Strain the remainder of the cooking sauce into a sauce pan.
Bring the cooking liquid to a soft boil and add the cornstarch slurey and reduce the heat to medium. Stir until it begins to thicken.
Add the orange marmalade and mix well.
The Sauce will be served on the side.
We like to serve this in a bowl with cooked rice and drizzle the sauce over the top.
Enjoy!