Crockpot Beef & Broccoli

• 1 pound boneless beef chuck roast, sliced into thin strips
• 1 cup beef consommé
• ½ cup soy sauce
• ⅓ cup brown sugar or honey
•  1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 Tbs cornstarch
• 1/8 c. cooled sauce from the crock pot after being cooked
• 1 carrot, sliced very thin into coins
• 1 onion diced, large pieces
• Fresh broccoli florets (as many as desired)
• Hot cooked rice (Jasmine, brown rice, or riced cauliflower), etc

Cut the meat across the grain into thin strips and then dump it into the crockpot.

In a small bowl combine the beef consume, soy sauce, brown sugar (or) honey, oil, and garlic. mixing well.

Cook on low for 5-6 hours.

Carefully scoop out about 1/8th cup of the sauce from the pot and put in a small dish to cool.

Combine the cooled sauce and the cornstarch, mixing well, then pour it back into the crockpot, stirring to combine. Cornstarch will only thicken Once, so be sure that you've used cooled sauce to mix it with, or it won't thicken your sauce.

Turn the Crockpot to High, add the broccoli, carrots and onions, stirring to combine. Cover and cook an additional 45-60 minutes without opening the cover. The sauce must come to a boil to thicken.

Serve over hot cooked rice

The carrots and onions are entirely optional, but add a bit more flavor and color to the dish.