Broccoli is so good for you, so the more times I can add it to a recipe, the better! The juicy beef roast simply melts in your mouth with every bite and that broccoli crunch gives the spoonful a great texture.
Ingredients
- 1 pound beef chuck roast
- 1 cup beef broth
- ½ cup soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 tablespoons cornstarch
- 2 cups frozen broccoli florets, thawed
- Cooked white rice, for serving
- Sesame seeds, for garnish
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Cut the beef into ¼-inch-thick slices and then into strips about 1 × 3 inches and place them in the slow cooker.
- In a medium bowl, combine the broth, soy sauce, brown sugar, hoisin sauce, sesame oil, garlic, and ginger and stir until the sugar has dissolved. Pour over the beef in the slow cooker and toss to coat. Cover and cook on Low for 3 hours.
- In a small bowl, combine the cornstarch and 2 tablespoons water to make a slurry. Stir the cornstarch slurry into the juices in the slow cooker, then add the broccoli. Cover and cook on Low for 15 minutes more.
- Serve over white rice, garnished with sesame seeds.
