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Shop the Sale: Slow Cooker Beef and Broccoli

Beef BroccoliWhen I was in sixth grade, I was inducted into the Junior National Honor Society at school.

It was a big deal, not so much for the affirmation of my good grades but because my mom got me all dressed up that evening and my dad took me out to dinner. That never happened in my house. “Out to dinner” was pretty much limited to once a year for pizza while we were on vacation at the beach.

So, it was an even bigger deal when we went out for Chinese food, not pizza or McDonald’s Happy Meals.

I felt like a grown-up.

To this day, I remember the restaurant, located in the corner of a strip center not far from our house. It was sleek and modern on the outside with walls lined in pink silk screened with the outline of cherry blossom trees and birds in flight. The chairs were upholstered in sea foam taffeta, and I remembered wondering how on earth they’d stay clean.

Of course I remember what I ate: beef and broccoli. It remains a favorite to this day. I tried this slow cooker recipe earlier in the week (I had the leftovers for lunch today), and I can honestly say it’s the best I’ve tried. It melts in your mouth.

With boneless top round roast on sale this week, you can put this on your grocery list.

Slow Cooker Beef and Broccoli

1 1/2 lbs boneless top round roast
1 cup beef broth
1/2 cup soy sauce
1 tablespoon sesame oil
3 garlic cloves, minced
4 Tbsp cornstarch
4 Tbsp sauce from the slow cooker after being cooked
16 oz broccoli florets

Combine broth, soy sauce, sesame oil and garlic in the slow cooker. Slice beef into thin strips (It helps if you freeze the beef for about 30 minutes prior to slicing). Place beef in sauce; cover and cook on low heat for 6-8 hours.

Remove about 4 tablespoons broth from the slow cooker after cooking. Mix with 4 tablespoons cornstarch until you make a paste. Stir into sauce in the slow cooker. Cover and cook on high heat for about 30 minutes, or until sauce has thickened. Serve over brown rice.

Nutritional Information: Calories Per Serving: 163, Calories from Fat: 50, Fat: 6 g (1 g Saturated Fat), Cholesterol: 46 mg, Sodium: 1180 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 2 g, Protein: 19 g

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