Yesterday, when trying to plan out what to make for dinner, I knew it was going to have to be something quick and easy. Poor Amber had a vet appointment at 6:30 because she has pink eye (who knew dogs got pink eye??). The time was convenient because it gave Daren plenty of time to get home from work before we had to go; it was not so convenient in terms of planning dinner. I knew by the time we got home, I was not going to want to put the time or effort in to making an elaborate meal – anything more elaborate than a frozen pizza was probably not going to happen. But we had ordered pizza Sunday night, went to a party Monday night, and ate a quick dinner out after Amber’s obedience class Tuesday night, so I was really in the mood for something homemade (and at least slightly healthier). Enter the crockpot! I typically get home from work around 3:30, so I knew I would have time to throw something in the crockpot and have it be ready right around the time we got home from the vet. So, I started scrolling through my Pinterest boards, and came across this recipe for beef and broccoli.
This recipe came together really easily and tasted awesome (so awesome that Daren wanted to drink the rest of the sauce right out of his bowl). Just like takeout, only better- and without any preservatives or additives. The timing is a little different from most crockpot recipes, because the beef is sliced thinly; if you cook it for too long all the meat will fall apart and become more like shredded beef (not that that wouldn’t still be delicious). The original recipe called for it to be cooked 6-8 hours on low; I would recommend more like 4-5 hours on low. Because I had a shorter time frame to work with, I cooked it on high for 1 hour and then switched it to low for another 2 hours. It probably would have been fine in there for another hour as well. I also really liked the fact that this recipe did not ask you to brown the meat before putting it in the crockpot. I understand what browning the meat does for its color and flavor, but to me it always seems to defeat the purpose of using the crockpot. I feel like the whole appeal of the crockpot is being able to just throw a bunch of things in there, wait a few hours and poof, like magic, a delicious meal. This recipe cooks the meat in a lot of liquid, so I think that helps with the flavor that you might have lost by not browning it.
Speaking of the liquid in the recipe, the sauce on this was so delicious. Really really flavorful. The recipe calls for beef consomme, but you can easily substitute beef broth or beef stock. I would recommend using low-sodium broth or unsalted stock, as well as low-sodium soy sauce, as this could easily get way too salty. You’ll likely end up with a large amount of sauce, so you could definitely double the amount of meat and broccoli without needing to adjust the sauce. As is, the recipe made enough for Daren and I with a small amount of leftovers; if you’re making it for a family, I would probably recommend increasing it. Can’t wait to make this one again soon!
- 1 lb. boneless chuck roast, sliced into 1/2 inch thick strips
- 1 cup beef consomme (I used unsalted beef stock)
- 1/2 cup soy sauce (preferably low-sodium)
- 1/3 cup brown sugar
- 1 tbsp. sesame oil
- 3 cloves garlic, minced
- 2 tbsp. cornstarch
- 1-2 crowns broccoli, cut into florets
- Cooked rice, for serving
In a medium-sized bowl, whisk together the consomme, soy sauce, brown sugar, sesame oil, and garlic until the sugar is dispersed throughout the sauce. Place the beef strips in the crockpot and pour the sauce over them. Cover and cook on low for 4-5 hours.
Remove about 1/4 cup of the sauce from the crockpot. Add the cornstarch into this sauce, stirring well to create a slurry. Pour the slurry back into the crockpot, add in the broccoli, and stir to combine (the slurry will help to thicken the sauce). Cover and continue to cook an additional 30 minutes on low. Serve over cooked rice.
Source: BS Recipes