Slow Cooker Beef and Broccoli with Rice

A Bountiful Kitchen

Ingredients
2 lb beef chuck roast. sliced thin
2 cans beef consume or beef broth (10.5 oz)
1/4 cup soy sauce
1/4 cup Worcestershire Sauce
1/2 cup brown sugar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh minced ginger or powdered ginger
1 teaspoon ground pepper
2 tablespoons cornstarch
2 tablespoon olive oil
1 medium onion, white, yellow or sweet onion such as Walla Walla ( about 2 cups chopped)
1 1/4 lbs fresh broccoli, chopped
white or brown rice
sesame seeds for garnish (optional)
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Instructions
Spray the inside of a slow cooker insert with cooking oil.
Whisk together in the bowl of the slow cooker: beef broth or consume, soy sauce, Worcestershire sauce, brown sugar, sesame oil, garlic, ginger and pepper.
Turn the slow cooker to low and place the meat into the slow cooker and stir to make sure all of the meat is coated with ingredients in bowl. Cover with lid and cook on low for 5-6 hours or until meat is tender.
One hour before serving, cook rice and set aside.
About 45 minutes before serving, sauté chopped onion in olive oil for 4-5 minutes on medium high until onions are soft. Add broccoli and cook until broccoli is bright green about 2 minutes, set pan aside.
Remove about 1/2 to 1 cup of liquid from slow cooker and whisk in 3 tablespoons of cornstarch until smooth. Add the cornstarch mixture back to the slow cooker and let cook for about 20-30 minutes on low.
Just before serving, add the onion and broccoli mixture to the slow cooker.
Serve with cooked rice.
Notes
-If you want to skip the step of sautéing the onions and broccoli, you can throw the chopped onion in with the beef. I found better results when cooking the onion separately. If the onions are cooked with the meat, the onions tend to water down the sauce quite a bit. You may also sauté the onion a day or two ahead and store in a ziplock bag in the fridge until ready to use.