Trim 1 to 1 ½ pound beef roast and slice into 1/8 inch slices across the grain.
In a larger crock pot (4 quarts or bigger ) add one 14 ounces can beef broth, 1/2 cup soy sauce, 1/3 cup brown sugar, one tablespoon sesame oil, 1/4 teaspoon crushed red pepper and four cloves crushed or minced garlic. Mix well
Add the beef to the crock pot and cook on low for 6 hours.
At the 5-hour mark mix two tablespoons cornstarch with 1/4 cup cold water. Add the cornstarch mixture and mix well. Add 2-3 cups of broccoli. Other vegetables can be added at this point.
Increase crock pot to high and cook for the final hour. Be sure the vegetables are tender and extend the cooking if needed.
Serve over rice and garnish as you wish.
You can use the beef you want, but I suggest a sirloin roast or English cut roast.
Trim the beef well and cut across the grain about 1/8 inch thick. No more than 1/4 inch, please.
Use low sodium products since the sodium will get out of control here. Add more salt only if you need it.
The crock pot size is bigger than it seems to need due to the volume of the broccoli when added. A 4 quart or larger crock pot works well, but it may fit in a 3 1/2 quart size. A double recipe will squeeze into a 6 1/2 quart size.
Add other vegetables with the broccoli if you like.
Crock pots can vary some, so be sure the broccoli is tender before ending the cooking.
Good refrigerated for 3-4 days but will not freeze well due to the corn starch.
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