Tonight, I made a few new dishes for our Chinese meal. Homemade sweet-n-sour sauce, coconut chicken, and this delicious, “tastes just like takeout” Crockpot Beef and Broccoli.
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I will tell you that when you go to the store to look for Beef Consumme, go directly to the Campbell’s soup aisle. I walked aisle after aisle before Googling it on my phone and finding it. I will save you the trouble and just tell you where to get it!
My daughter would not keep her fork out of the crockpot. I kept telling her to wait for supper but she said she was starving.
Next time, I am going to add slivered carrots and red pepper strips to it I think.
- 1 pound boneless beef chuck roast sliced into thin strips
- 1 cup beef consumme
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon olive oil
- 3 garlic cloves minced
- ****Put the following ingredients in after the first cook time of 6-8 hours***
- 2 tablespoons cornstarch
- 2 tablespoons sauce from the crock pot after being cooked
- Fresh broccoli florets as many as desired
- Hot cooked rice
Slice beef in thin slices (doing this from a half frozen roast and then place beef in a crock pot.
In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
At the end of your cook time, stir cornstarch and sauce in a cup until combined and then pour in the crockpot with the beef and sauce.
Mix it together until smooth.
Add broccoli to the crock pot. Stir to combine. (also add any other veggies at this time as well)
Cover and cook an additional 30 minutes on high.
Serve over hot cooked rice.
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