Slow Cooker Beef & Broccoli

For delicious Chinese food at home with the ease of slow cooking, the perfect recipe.

Slow Cooker Beef & Broccoli

2 lbs. boneless beef chuck roast, sliced into thin strips

1 cup beef broth (or if you are an airhead like me and forget to buy that, you can use a beef bouillon cube dissolved in 1 cup of boiling water)

1/2 cup soy sauce

1/3 cup brown sugar

1 tablespoon extra virgin olive oil

3 tablespoons minced garlic cloves

2 tablespoons corn starch

Fresh broccoli florets



Mix the beef broth, soy sauce, brown sugar, olive oil, and garlic in the bottom of your slow cooker.  Add the meat and coat with the mixture.  Cook this on low for 6-8 hours until the meat is thoroughly cooked.  Remove about 2-3 tablespoons of the broth and set aside to cool completely.  While this is cooling prepare your broccoli by washing it and chopping it into bite sized florets (I use 3 small heads of broccoli-but we really like broccoli at my house).  Once the broth you've set aside cools completely, add in the corn starch and stir it up until it thickens.  Then add it back to the rest of the meat/broth mixture in the slow cooker.  Also, turn it up to high so that it will thicken more quickly, and add in the broccoli.  Let this go for about 30 minutes, or until your sauce is thicker and the broccoli is nice and tender.  Serve over rice!

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