Slow Cooker Take Out

Don’t rely on take out when your slow cooker can make restaurant quality food. Twin Cities Live regular, Alice Seuffert, shares two recipes thanks to the help of the Minnesota Beef Council.

Related links:

More recipes from the Minnesota Beef Council

Alice’s website, “Dining with Alice”

Alice’s E-Book, “Freezer Meals for Moms”

Get the Slow Cooker Philly Cheesesteak recipe here.

Slow Cooker Beef and Broccoli

Ingredients: 2.25 lbs Chuck Pot Roast (boneless) ½ Large Sweet Onion (thinly sliced) 3 cups Beef Stock, divided ¾ cup Soy Sauce ½ cup Brown Sugar ¼ cup Sesame Oil 1 TB Minced Garlic 3 TB Cornstarch 16 ounces Frozen Broccoli (defrosted and warmed) Directions: Place the pot roast in your freezer for twenty minutes. Remove from freezer and slice the beef into 3 inch long and ½ inch wide pieces or medium bite-size pieces. Remove any large chunks of fat. Place beef into a Crock-Pot Slow Cooker set to high, and add onion slices, 2 cups of beef stock, ¾ cup soy sauce, ½ cup brown sugar, ¼ cup sesame oil, and 1 TB minced garlic. Cook on high for 2 hours. In a small Tupperware container with a sealable lid, add 1 cup of cold beef stock and the 3 TB of cornstarch, put on the Tupperware lid and shake until combined. Add this mixture to crock-pot, replace lid, and continue cooking an additional hour. Once the beef has finished cooking, add the broccoli. Serve with green onions, nuts or seeds, and over rice. Serves 6-8

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