I can’t tell you how quickly this dish has been a staple in our house! I have gotten in the habit of putting it on after we get home from the grocery and doing the rest of that week’s food prep and baking while it goes. I even recommended it to my boss! If you like Chinese take out and crock pot cooking, you HAVE to give this a try!
1 lb chuck roast, sliced thin or cut into a 1 inch dice
1 cup beef or chicken broth
1/2 low sodium soy sauce
3 cloves garlic, minced
2 tbsp corn starch
2-3 cups broccoli florets, fresh or frozen
Stir together the sliced chuck roast, broth, soy sauce and garlic in the insert of your crock pot. Cook on low for 4 hours, until beef is cooked through. Remove 1/4 cup of the cooking liquid and whisk in the cornstarch to make a slurry. Stir this in the crock pot and add in the broccoli. Continue to cook for another 30 minutes until broccoli is cooked through and sauce thickens. Serve over rice.