Monday, August 28, 2017

Slow Cooker Beef and Broccoli

It was the perfect night to make this deliciousness! It's very chilly here in PA and we've got a storm rolling in so comfort food hit the spot. 


  • 2 lbs chuck roast, trimmed and sliced into thin strips
  • (if you freeze your meat for about 20 minutes, it slices so easy!)
  • 3/4 cup of reduced sodium soy sauce
  • 1 1/2 cups of reduced sodium beef broth
  • 1 cup brown sugar
  • 2 tbsp. sesame oil
  • 1 tbsp. sriracha
  • 3 cloves garlic, minced
  • 3 tbsp. cornstarch
  • 3 to 4 tbsp. broth
  • 4 small heads of broccoli florets
  • sesame seeds (optional)
  • 3 scallions, sliced (optional)


  • Slice the meat and place in the slow cooker. 
  • Add soy sauce, beef broth, brown sugar, sesame oil, sriracha and garlic. Mix well.
  • Cook on low 6 hours. 
  • Spoon about 3 to 4 tbsp. of the slow cooker broth into a bowl and whisk with the corn starch. Pour into the slow cooker and then add the broccoli. Mix well. 
  • Turn the slow cooker to high for another 30 minutes to thicken. 
  • Garnish with sesame seeds and scallions if you so choose. 

I served mine with Basmati rice. 


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