Beef and Broccoli
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
1 lb boneless beef chuck roast, sliced into thin strips
1 cup beef consommé
1/2 cup soy sauce
1/3 cup brown sugar
2 tbsp sesame oil
3 cloves garlic, minced
2 tbsp cornstarch
2 tbsp water
Fresh broccoli florets (as many as desired)
Hot, cooked rice
Place beef in slow cooker. In a small bowl, combine consommé, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cover and cook on low for 6-8 hours.
In a cup, stir cornstarch and water until smooth. Add to slow cooker. Stir well to combine.
Blanch broccoli florets, and add to the slow cooker. Stir to combine. Cover and cook on high for an additional 20 minutes, or until thickened. Serve over hot, cooked rice.