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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