Crockpot Beef and Broccoli

By Shannon

Ingredients

• 1 pound boneless beef top round steak — trimmed of fat, cut into cubes
• 1 4.5 ounce jar sliced mushrooms – drained
• 1 medium onion — cut into wedges
• 1/2 cup condensed beef broth
• 3 tablespoons purchased teriyaki baste and glaze
• 1 tablespoon sesame seed
• 1 teaspoon dark sesame oil — if desired
• 2/3 cup uncooked regular long-grain white rice
• 1 1/3 cups water
• 2 tablespoons water
• 1 tablespoon cornstarch
• 2 cups frozen broccoli florets or fresh broccoli

Details

Servings 4
Adapted from laaloosh.com

Preparation

Step 1

In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well.

Cover; cook on low setting for 8 to 10 hours.

About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package.

Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well.

Stir cornstarch mixture and broccoli into beef mixture.

Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender.

Serve over rice.