Slow Cooker Beef and Broccoli

I hope you all had an amazing weekend. This post was definitely set on auto-publish, as I would have got home around midnight last night after a weekend in Charlottesville, VA for a Tai Chi training. So, being transparent and all, I'm probably sound asleep... dreaming about this recipe...

Sometimes I get the strangest cravings for Chinese food and I just have to have it. However, going out isn't always an option-- or even the quickest option. This super easy Slow Cooker Beef and Broccoli recipe is sure to satisfy any craving for Chinese food. Serve it over brown rice and you've got a great dinner!

Slow Cooker Beef and Broccoli

Ingredients:

1 cup beef broth
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup brown sugar
1 tablespoon sesame oil (I used olive oil)
3 cloves minced garlic
2 lbs. boneless beef roast, cut thinly
2 tablespoons corn starch
1/4 cup water
2 broccoli crowns, cut into florets

Directions:

Whisk together the first six ingredients. Place the beef in the slow cooker and coat the beef with the sauce mixture. Cover and cook on low for 90 minutes. In a small bowl, whisk together the cornstarch and water. Stir the cornstarch mixture into the slow cooker and add the broccoli. Set the slow cooker to high and serve immediately.

Recipe from damndelicious.net

What type of ethnic food is your favorite?

Mexican hands down, but Mediterranean food is pretty amazing as well.

Easy Crock-Pot Chicken Cacciatore

I love cooking with my Crock-Pot. It's so simple: pour in the ingredients and walk away for a few hours. I saw this recipe for Quick Chicken Cacciatore over on this blog a while back and I am so glad that I finally got around to trying it out. Don't let the photo fool you- it actually tastes amazing! Food from the slow cooker is so hard to photograph :)

Ingredients:

1 large can of crushed San Marzano tomatoes (28oz)
1 pack of chicken breasts (3 medium), washed, pat dry, and seasoned with salt and pepper
1 red bell pepper, diced
2 cloves of garlic, minced
1/2 large sweet onion, minced
1 C fresh basil
1 t dried oregano
Splash of balsamic vinegar
Salt (about 1 1/2 t) and pepper (1/2 t)

Directions:

Toss everything into the slow cooker (spray it first with non-stick spray if you need to) and cook for 4-6 hours on high or 6-8 hours on low. My slow cooker actually cooks pretty fast, so mine was done in 3 hours.

 

Serve over pasta or zucchini noodles. Or just eat a bunch of homemade bread with it like I did. Oops.

 

 

How often do you cook with your slow cooker (if you have one)? Do you have a favorite slow cooker recipe?