Sorry I did not blog for a week again. I was at my sisters enjoying her new pool. Can you say AMAZING?! Her yard is so dreamy!
And here is a SUPER cute picture of Cash enjoying his baby boat. This kid is HILARIOUS!
Anyways, we made this one night while I was there and it was AMAZING! Super easy and super tasty. Never pay for take out again because this is better (and you know what is actually going into it) ... way better! It made a TON of sauce. But really, who doesn't love sauce. Next time though, I would probably half the sauce recipe (the recipe below is the whole sauce recipe).
Ingredients
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 sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice
Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.
Do you add the cornstarch and sauce after the 6-8 hours?
ReplyDeleteIt says "2 tablespoons sauce from the crock pot after being cooked" in the directions i assumed that was to mix with the cornstarch
DeleteI used arrowroot instead of cornstarch...its a tad healthier and does the same thing. Yummy!!!
Deletewhen I made this I added it after the 6-8 hours... worked great.
ReplyDeleteLooks great, I will have to try it....,
ReplyDeleteDo you have to use consomme? What could I use instead?
ReplyDeleteI used a can of beef broth mixed with one envelope of beefy onion soup mix, delicious!! :)
DeleteCampbells Soups has a great beef consumme
DeleteHave you looked at the ingredients on the beef consumme and beefy onion soup mix labels? Both have high fructose corn syrup, MSG, and other nasty stuff. I would stick with pure beef broth and add lots of spices. Just FYI. :)
DeleteSuper yummy! I only used 1 cup beef broth and it was perfect...no need for beef consume or soup mix.
DeleteMsg.......more sounds good. Lol. Made this stuff it was awesome
DeleteConsomme is just a heartier form of broth, a little more instense in flavor. Easy to find in the store but you can sub beef broth without any problem.
DeleteWhat is beef consumme?
ReplyDeleteCampbells soups make a great beef consumme
DeleteMy meat is frozen . Can I add it frozen or let it thaw
Deletebeef consume is beef broth
DeleteNo....consomme is beef "juices" made with the bones of the meat. If you were to cook a turkey carcass to make turkey soup after the holidays...the juice would be the consomme because it's just what's left of the meat plus the bones.
DeleteBroth on the other hand is "juices" coming from the meat and the cooked down vegetables and spices minus the bones that were used in the original dish. Consomme also tends to be lighter in weight. Broth is richer and tends toward being darker because of the mixture and the cooking down.
Consomme is crystal clear while broth will almost always have some suspended materials in it.
DeleteBroth is made by simmering vegetables or meat and bones for some time, until the flavor of the simmered food has infused the water. The stock or broth is then usually poured through a strainer to remove most of the particles, bones, skin, and the meat. It's used this way, with no further processing.
Consomme is cleared by adding a step: after sieving as above, egg whites are added to the hot broth or stock. As the egg whites cook, they precipitate into the stock, and begin to bind with some of the particles in the broth. They then rise to the top, appearing as scum or foam. Once the foam cap has formed, pouring off the broth from below, while leaving the cap undisturbed will produce consomme - a broth as clear of suspended particles as water.
Read more: http://wiki.answers.com/Q/What_is_the_difference_between_consomme_and_broth#ixzz27HOfhwEl
To the person with the frozen meat question.... I doubt this helps now, but you should always thaw your meat before cooking in the slow cooker, unless the recipe specifically tells you not to. ESPECIALLY not on low. Because crockpots are designed to cook slowly, the meat will thaw slowly, thus not only risking your meat not finishing hot enough, but also causing it to sit at a bacteria-growing temperature for an unsafe amount of time. :) best to be cautious!
DeleteThe beef is easier to slice thinly when it is partially frozen. A crock pot cooks slowly, but brings the temp of what is in the pot to a cooking level fairly quickly. It's not like the food stays in the pot for a long time before it gets to the "kills bacteria" temp.
DeleteI ALWAYS put my chuck roasts in the crock pot when they are still frozen SOLID. No problems whatsoever. So much more convenient then waiting for it to thaw out.
DeleteConsumme is similar to beef broth. You can use beef stock, beef broth, or take 2 beef bullion cubes and dissolve in 1 cup warm water. You will need to taste and adjust seasoning for saltiness.
ReplyDeleteCampbells Soups make a great beef consumme
DeleteDo you work for Campbells?
DeleteI was starting to wonder the same thing.
DeleteCampbells is the worst soup - mass-produced poor quality crap.
DeleteThank you goheels83 for explaining that. Sorry I have been so M.I.A., my summer has been crazy but I have TONS of great recipes coming up!!! Sometimes I need extra cornstarch depending on how thick i want my sauce to be. Good luck!!!! Let me know how it turns out for you :)!
ReplyDeletedo you brown the meat first? Not sure I've ever added raw beef to the crock pot. Thanks!
DeleteYes you can use raw. It has all that time to cook. (I'm going to make this recipe soon!)
DeleteI cook withraw meat(roast, chicken...) All the time. Its so much better than in the oven
DeleteHow many servings does this recipe make??
ReplyDeleteVery similar to Mongolian beef.
ReplyDeleteDo you add cornstarch straight into the crockpot after the 6-8 hours? The recipe is a little confusing
ReplyDeleteI agree. I was totally confused
DeleteYou make a cornstarch slurry with some liquid from the crock pot then add it in.
DeleteIt was delicious!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI use no salt added beef stock in mine, add ginger, and replace half the soy sauce with oyster sauce. You can replace the broccoli with onion & pepper strips for pepper steak. I also like to add thinly sliced carrot to mine.
ReplyDeleteIf you're trying to figure servings, figure 1/4 lb meat per serving (4 oz).
Can I use a different oil. I just don't have sesame oil right now.
ReplyDeleteCan I use a different oil. I just don't have sesame oil right now.
ReplyDeleteSesame oil has a distinct taste but there is so much stuff going on in this recipe (and so little sesame oil being used) that I think you would be fine.
ReplyDeleteSounds yummy! I've been looking for an easy crock pot Chinese recipe. I will probably add water chestnuts, too!
ReplyDeleteThanks for the recipe. I made it for my family and we liked it! I posted it on our recipe blog, http://mybiscuitsareburning.blogspot.com/2012/08/beef-and-broccoli.html
ReplyDeleteThanks again!
I'm gonna try this next week!! Thanks!!
ReplyDeleteLooks good ....not a red meat eater so I think I'll switch out the beef and consomme for chicken and chicken broth. Have you heard of anyone else has trying that?
ReplyDeleteI did. I made it with chicken breast 1 lb. cooked on low for 4 hours then added broccoli for 30 minutes, it's really good but a little salty (I exchanged the soy for low sodium soy sauce, only used a 1/3 cup of this and low sodium chicken broth). Good luck
DeleteLooks good ....not a red meat eater so I think I'll switch out the beef and consomme for chicken and chicken broth. Have you heard of anyone else has trying that?
ReplyDeleteUm wow, I want a pool like that! Thanks for sharing this recipe. I featured it on my blog if you are interested. Feel free to grab a button.
ReplyDeletehttp://thesportsmanswife.blogspot.com/2012/08/feed-your-family-friday_10.html
I'm making this today, looks scrumptious!! Let you know how it is!
ReplyDeleteSo I made it, followed it to the T and it was delicious! Yes, it makes extra sauce so if you don't like that (which I DO) add more meat. I could imagine using chicken and chicken broth or whatever else you want to add and it would be yummy, but I loved it just as is!!!! (Used sirloin steak and just cooked on low till it was tender,5-6 hrs)
DeleteMy name showed up Anonymous?.... Kismet
DeleteI'm making this as we speak. I did make a few revisions. I doubled the beef broth amount, cut the sesame oil back to about 1/2-3/4 tsp (it's a very strong flavored oil if you e never used it), added about 1/2 tsp garlic powder on top of the garlic cloves, 1tsp of paprika, and a healthy squirt of chili sauce (the kind you find in the Chinese section of the grocery store) to give it some spice. The sauce was FABULOUS! Can't wait for the finished product!
ReplyDeleteWhen do you add the corn starch? It should delicious.
ReplyDeleteAdd it at the end. It is just to thicken the sauce. Just like you would if you were making gravy.
DeleteSorry it sounds delicious I meant to say.
ReplyDeleteDoes anyone know Weight Watchers Points on this? I want to try it, and I can use recipe builder myself, but if someone has already done it why reinvent the wheel.
ReplyDeleteI don't know exactly - but I'd be curious if you figured it out. :)
DeleteIf you half the amount of liquids she suggested, it is about 43 points total. I am not sure how many servings this recipe is though
Deletetry rice crispy ranch and parmesian chicken. dip boneless skinless chicken breasts in egg. mix dried ranch, parmesian, and rice crispies together. then dip chicken in dried mixture. place in baking dish and bake at 375 for 35 to 45 min. its a wonderful burst of flavors in your mouth and juicey!
ReplyDeleteWhat does this have to do with the original recipe? Get your own blog if you want to share yours.
DeleteDont be such a catty bitch.
DeleteMade this tonight. It was AWESOME!! Thanks for sharing!
ReplyDeleteI made this tonight it was awesome. I will definitely do it again!!!:)
DeleteCan you prep this and put it in the fridge or freezer until ready to make?
ReplyDeleteI wouldn't see why not :) Just don't add the brocolli and cornstarch until the end obviously :)(Im sure you know this but.....)
DeleteI doubled it and put half in a freezer container before the cooking for 6-8 hours (and put the other half on to cook). I figured I'd take it out of the freezer and dump it in the pot then continue on w/ step 3. As long as the meat hasn't been defrosted (you can't refreeze any meats) I don't see why it wouldn't work. If I remember, I'll update if it works. Can't wait to try it. (Oh, and I didn't have sesame oil, so I added olive, and sesame seeds...)
ReplyDeleteI dont have any beef broth..can I substitue with something??
ReplyDeleteThanks!
Mine has only been in for about an hour and it looks like it is starting to burn. Did you use a bigger crockpot or a smaller one? The meat is pretty much laying flat on the bottom. Yes, I'm cooking it on low, just want to see if I should move it down to keep warm or transfer to a smaller crockpot. Thanks
ReplyDeleteThis turned out great. It was a little salty (and I love salt) and I cut my steak too small so it ended up shredded (which I thought was fine, just throwing that out there)
DeleteI absolutely loved this dish and will be making it again. I added mushrooms, and I wouldn't have it any other way now. The mushrooms, in my opinion are a must. I was nervous the steak would be tough and almost upgraded the kind but it was perfectly tender. It wasn't too much sauce for me, I love sauce though. It was very rich but I love flavors :)
My beef ended up shredded too. I think next time I will throw in whole pieces of steaks. Also, I didn't have sesame oil so I used half the amount of canola oil.
DeleteI'm glad I'm not alone! I followed the recipe to a T and sliced the beef the size you would get if you ordered it at a restaurant and it shredded; next time I will throw it in whole. It was very good but the sauce was about triple of what I needed. I would definitely reduce it. Thanks for the recipe!
DeleteCan I cook it on high for half the time ???
ReplyDeleteI was JUST wondering the same thing! I am cooking it 3 hours on high because we have to eat before 10:00 pm & I didn't plan ahead. I'll let you know how it turns out. Oh, and using London Broil so this might not turn out well because of the cut of meat. LB usually needs that long, slow cook time. :(
ReplyDeleteIt worked fine. I sliced the London Broil very thinly against the grain of the meat and after 2 hrs on high in a large Crock Pot it was tender. I did double the sauce, however.
ReplyDeleteI just made this tonight and for some reason it didnt turn out for me! my beef ended up shredded and super dry...my broccoli was basically raw and my sauce never did thicken up...not sure what I did wrong???
ReplyDeleteWhat I do is I usually take the liquid out put it in a sauce pot and add my cornstarch bring to a boil over medium heat stirring constantly then pour it back in over the meat ....you could try steamer style cauliflower add it after steaming it for a few min. To ensure that everything is cooked at the same time....I'm making this now and I'm trying sautéing it over night before I put it into the crock pot...
DeleteI made it tonight and thought it was fabulous! My crock pot tends to be on the hot side so I kept switching it from low to warm every 30 minutes to an hour for 5 hours. The beef was perfect!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHave this in the crock pot now... Can't wait to try it tonight! Monica
ReplyDeleteThe recipe says 6-8 hours. What time has worked out for people? I'm not very good with the crock pot so never know which to plan for when there is a time span. Thanks!!
ReplyDeleteEvery crock pot is different. I cooked mine on low for 7 hours. Mine is very true to cooking on low though. I wouldn't recommend cooking this on high unless you are using a high quality cut of beef. The longer you cook the more tender your meat will be.
DeleteI found this recipe on Pinterest and made it last week. DELISH!! Here is my blog post talking about it if you're interested in checking it out!
ReplyDeletehttp://andrea-just-as-i-am.blogspot.ca/2012/08/from-pinned-to-practice-15.html
Thanks for the AMAZING recipe to add to my collection!!
I will be making this for supper tonight. I'm not well versed at using the crockpot for cooking, but I figure I will never learn if I don't start trying. I will update on how this turns out later.
ReplyDeleteThank you for posting this, I have been looking for some way to use my beef cubes other than making a stew.
Very good! But my meat shredded. Any tips?
ReplyDeleteChuck roaast/steak always shreds when cook in a crock pot for that long. I tried top round steak and it was great!!
DeleteFlank steak works way better IMO. Great recipe!
DeleteI waited all day to eat this yummy smelling meal...sadly my husband and I took two bites and realized it was so salty, we were not going to be able to eat it. Threw the whole thing out. :(. So sad!
ReplyDeleteMy meat started shredding after 5 hours. Luckily I was out of sesame oil (which 1 tbsp would make a HUGE difference, whoever said it was so small it wouldn't matter - its an extremely potent oil) so I just ended up shredding it and my husband and I ate it over bread for open faced sandwiches. It would have also been good over pasta with a bit of sour cream. But not as beef and broccoli. I followed the recipe perfectly. Pretty sure chuck roast will ALWAYS shred.
ReplyDeleteLove this recipe but I found it a little salty.Next time I will use low sodium soya sauce and low sodium beef stock.
ReplyDeleteI made this the other night for my family. It was great and everyone loved it!!! No leftovers!!
ReplyDeletethis was so frigging delicious. seriously im in love with you.
ReplyDeletei was taking spoonfuls of the sauce for the whole day while it was cooking. i could drink that stuff!
This was great. I made some substitutions since I didn't have everything on hand. I used walnut oil instead of sesame, garlic powder instead of garlic and asparagus instead of broccoli. I also chopped scallions that cooked with it and added some chives as a garnish. I shared with a friend and she enjoyed it to. I'll make this again for sure !
ReplyDeletejust curious what size crock pot you cooked this in? mine is 6qt, so i want to make sure to add more liquid if you cooked yours in a smaller one. thanks!
ReplyDeleteTried this last night and it was pretty good. I'll prolly only use 1/3 cup of soy sauce next time because the meat reminded me of beef jerky after the first couple of bites. It managed to cook in my oval (new) crock pot in about 4½ hours.
ReplyDeleteI can't wait to try this. Is the beef added back in with the broccali?
ReplyDeletedo you seasoned the beef or salt or somthing or you just put it in ??
ReplyDeleteThis is random but my son is also named Cash! Not a name I ever hear.
ReplyDeleteThis was good, I did not have to cook it as long as it says. I made 2 pounds but next time I'll do 3 or 3.5 pounds cause there is so much sauce.
ReplyDeleteReally yummy! I made two versions; as written bc my 5yo loves broccoli and with peppers and onions as previously suggested bc I love them. I ended up liking the broccoli version better bc the pepper steak version tasted too much like beef stew to me. I'll stick to the original next time I make it! I had trouble getting the sauce to thicken so I transferred to the stove and boiled it. I had to add a bit more cornstarch. Oh, and I also mixed the cornstarch with cold water before adding back.
ReplyDeleteyummy, thank you...my 10 year old asked me when I would make it again
ReplyDeleteI have a question my crockpot settings are 4 and 6hrs are high and 8 & 10hrs are low. When recipes such as this one calls for a 6 or 8 hours low is it ok for me to put it on high for 6 hrs? I hope so because I'm making this right now on high 6hrs.. I also changed it up and added a little over 3 pounds of beef chuck because of all the comments on how much sauce it makes. I figured you can't go wrong with more meat! I'll let you know how it turns out.
ReplyDeleteThis was entirely too salty and the meat was in shreds after cooking for 6 hrs. Bummed. I had high hopes.
ReplyDeleteThis was delicious!! I put the sauce in a chef's pan to thicken, added water chestnuts and instead of rice, I cooked some spaghetti noodles and added them to the sauce with the meat and broccoli. It was fabulous!! I will definitely be making this again!
ReplyDeleteThose of you that have had success with this recipe, can you share what you did? I tried this today and didn't have much luck with it. I cooked it on low for 5 1/2 hours and it shredded the beef completely! I would appreciate any feedback/tips on how to be successful next time!
ReplyDeleteIt says to have the beef cut into strips? Does the butcher do that or we do? Looks delicious!
ReplyDeleteOkay, time was to long for mine it came out shredded. Was WAY to salty...next time I'll try less soy or low sodium and also low sodium beef broth. Plus I'll cut back on the brown sugar as for me it was way to sweet on top of the way to salty. With all the "rave" reviews I thought this one was a sure bet but not in my book. Glad everyone elses turned out way better than mine.
ReplyDeleteSeen this and just had to try it and it was great.
ReplyDeleteEverything is in the crockpot now, can't wait for dinner!
ReplyDeleteThis recipe worked great for me...I just used slightly more meat. Other than that, I followed the recipe exactly as written. Will make again!
ReplyDeleteI cannot figure out why so many found the directions "confusing"; they are pretty straightforward! You simply do each step in the order listed. It clearly shows that the cornstarch is blended with some of the Crockpot juice, THEN added to the Crockpot & thoroughly blended in, & also that this is done AFTER 6-8 hrs of cooking time. & why would one need to worry about the beef being put back in with the broccoli...as the meat is never to be removed in the first place?? I found the directions to be very clear... I am wondering how many here may be new at cooking?? *smile*
ReplyDeleteThis one especially made me grin: "...cut into strips; does the butcher do that, or do we?"... I suppose, if he does not charge extra to do so, it would be simplest to have the butcher do it.
To "quicken" the cook time, I am wondering if it would work to pre-cook the meat a bit by broiling it, after it is sliced? Also, I have some "stew meat" cubes in the freezer already...I believe I shall make this today, but cut the cook time in half {down to 4 hrs}, & broil the cubes first... I'll try to remember to let everyone know how it turns out!!
SHELLY V: With those settings {mine are the same}, I would have gone for the "8 hrs/low" setting, but checked the meat after 6 hrs. because 6 hrs on high will most assuredly cause it to shred... Perhaps my pre-cubed meat will be less likely to shred? Also, pre-cooking it ~ thus shortening the Crockpot cook time ~ may make a big difference! ...I'll soon find out!
This would taste really good served over egg noodles!! Either way, it sounds SO yummy!!!! 8-)
Does everyone know if you are using Campbell's consomme that it is condensed and you need to add equal amount of water? So 1/2 cup canned consomme and 1/2 cup water. Maybe that is why some are saying too salty. ???
ReplyDeleteIt says 1/4cup water 1can consomme. It has broccoli and beef recipe on the can. I should try this next time. ;)
DeleteHello, what do you mean by low heat? Can you give me numbers? And I don't have any sauce from crockpot. What can I use instead?
ReplyDeleteIt was okay. I followed the directions exactly.
ReplyDeleteAnd there's no sauce left after cooked meat.
Anyway.. a little disappointed...
My meat started shred I guess don't cook over 4hrs. And its not like broccoli and beef.just different.. :( sorry I wouldn't make it again..
ReplyDeleteHi bsrecipe, my name is Maria. This is an amazing recipe. I love all your recipes so much that I tried this one and added to my blog, but giving the link to here, as the original source, as I always do with everything I publish. Thank you very much for your time and kind consideration and for the excellent recipes you bring to us.
ReplyDeletehttp://bestestrecipes.blogspot.com/2012/08/crock-pot-beef-and-broccoli.html
This was deicious! made it last night but instead of beef consomme I used an enveliope of onion soup mix and water. Turned out great. I would say that u shouldmake sure u cut ur beef a good thickness or cook it a little less because my meat did turn out like it was shredded but otherwise very good. I also served it with egg noodles instead of rice. Tasty!!
ReplyDeleteMaking this right now! Can't wait to eat
ReplyDeleteI used beef stew meat. The sauce didnt thicken like i would have liked and it was very salty. Meat was pretty tough after 4 1/2 hrs. I think i would rather pay for the take out. Sorry.
ReplyDeleteI used beef stew meat. The sauce didnt thicken like i would have liked and it was very salty. Meat was pretty tough after 4 1/2 hrs. I think i would rather pay for the take out. Sorry.
ReplyDeleteJust tried this today and it came out very salty. I assume the soy sauce and consumme attributed to that, so I'd recommend low sodium soy sauce. I cooked for 6 hours total on lowbut would now do less because the beef just shredded apart and I no longer had thin slices like I started out with.
ReplyDeleteIt wasn't terrible by any means, but I wouldn't make this again.
The directions were clear, not sure why people are so confused. But I just didn't care for it.
My meat fell about but it's still amazing :)
ReplyDeleteI made this today and i dont know if my meat strips were too thin, but after 2 hours on low the meat was over cooked and dry.. Thin as I see in restaurants.. and I agree with the salty comments.. broccoli and cornstarch is in now.. maybe make a difference?
ReplyDeleteNope... didnt make a difference at all.. I tried
ReplyDeleteI am not sure why your meats are shredding. I don't know what you could do differently. If anyone finds a solution, please post and I can add a note to the recipe. My meat has never shredded. I use more chunks than strips when I do my meat, just because it is easier to cut. Maybe that is part of the problem? If you do not like salty things, maybe try using a no salt added soy sauce (do they even make that?). In regards to a dry meat problem, maybe use a meat thermometer to help or maybe your slow cooker cooks really high?
ReplyDeletetry Bragg Liquid Aminos, it is a soy protein seasoning, lower in sodium but not on flavor, and high in protein.
ReplyDeletelove that stuff
DeleteThanks for the great recipe! I re-posted on my blog today with a link to you. My meat shredded but we like it that way! Great flavor!
ReplyDeletehttp://completepackagemama.com/work-day-what-to-wear-what-to-cook/
If you make this and the sauce is too salty, don't chuck it out. What a waste. Dilute it. Add potatoes. Get creative.
ReplyDeleteI suggest those with dry results are using large pots, with large surface area. Meat cooked immersed in a watery sauce is not going to be dry.
And finally...don't substitute for the sesame oil. It's there for flavour. Adding other oils merely increases the calories of your dish.
I have made this several times and it is a family favorite. I don't make mine in the crock pot though, I do it on the stove. It is very quick and easy. I also add water chestnuts and baby corn because we love them in our stir fry dishes. It only takes about 30 minutes or so on the stove. I heat up the sesame oil and brown the meat, adding onions and peppers after a few minutes and then the garlic. Then I ass the liquids, water chestnuts and baby corn. After it has simmered about 15 minutes or so I add the broccoli and then about 5 minutes before serving I add the cornstarch to thicken it all up. Just as my rice is finishing, so is the stir fry! Yummy!!
ReplyDeleteThis is a great recipe. If you follow the steps and directions, it would be completely fine. I tested and featured at my blog. I got everything fine with it.
ReplyDeleteLoved it!
ReplyDeleteHas anyone tried this with chicken? I always ordered Chicken and Broccoli when I order Chinese food and not a big beef fan, so just checking. I will def try w/the chicken and see how it goes. Thx for the recipe. :D
ReplyDeleteI am going to try this for a girls weekend this weekend.
ReplyDeleteAny idea how many this serves and was it in a small or big crock pot?
Thanks :)
How many servings is this recipe?
ReplyDeleteMade this tonight, it was very good!!!!!!
ReplyDeleteIt wasn't bad but it was salty and I used reduced sodium soya sauce. I think next time if I make it I will add more brown sugar and some apple juice instead of consomme and skip the broccoli in it. Might also swap the sesame oil for canola oil instead.
ReplyDeleteMine was also done in about 4 hours and that was on low.
Beef (or chicken) consomme will gel when refrigerated.
ReplyDeleteIam making this as today I just tasted the sauce it is amazing!!!! I used a can of Campbells french onion soup,and followed the rest of the recipe. reason for the french onion soup its all I had, tastes awesome!! thanks much for the recipe next time I will use more meat though.
ReplyDeleteI made this for dinner tonight. I was REALLY worried about it during the day because it didn't seem to have quite enough liquid and it smelled like it might be slightly burning but I persevered. It turned out FABULOUS!! I used frozen broccoli florets because that's what I had, and I used beef stock because I don't even know what consomme' is. My family ate every last bite! Yayy for no leftovers! :D
ReplyDeleteI found this on Pinterest a few weeks ago, and it quickly became one of my favorite recipes! It does make a ton of extra sauce, but that's okay, but you can put it over extra rice as a side for another meal. It's actually in my crock pot right now as I type. :) When I make this, I usually add some ginger. I find it really kicks the flavor up a notch! I also put a tablespoon of beef base in the crock pot with it (to take the place of the beef consomme). It comes out so delicious.
ReplyDeleteDoes anyone know if consomme is gluten free?
ReplyDeleteyou can buy buy beef broth that is gluten free
DeleteI made this. It was delicious but let me tell you that on the dinner plate it looked like a pile of dog food. The sauce is black (mixing soy sauce with beef broth=black broth). The broth never thickened. You said it has to boil to thicken. Well, nothing boils in a crock pot. Also, I used fresh broccoli. When it cooked in the crock pot, it shrivled up and turned BLACK just like the broth. There was plenty of broth and it was delicious but when you pour everything over the rice, the rice also turns BLACK. So, I had a delicious pile of all black food on the dinner plates that was very unappetizing to look at. I will make this recipe again but after the meat is done cooking, I will finish the recipe on the stove top so that the broccoli will be green and the broth will thicken.
ReplyDeleteFollowed the recipe exactly as said. Even though my sauce never thickened up after i added the cornstarch and My beef crumbled into pieces, it was delish!! Next time I'll know to cut the beef into thicker strips!
ReplyDeleteI jab made this recipe several times. If is super easy to make. I add mushrooms to my recipe. I also use low sodium soy and organic low sodium chicken broth or beef broth. (depends on which meat I use) I add a dash of black pepper. Thanks for the recipe because I save $20 on Eating in instead of paying for Chinese Take out!
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i tried this recipe today. i couldn't get the sauce to thicken. when the beef was done cooking, there was a TON of liquid in the crockpot. i took the 2 tbs out, whisked in the corn starch....poured back in. and let sit on low for about 30 minutes. still all watery. added more corn starch, and still watery. tasted good but the watery sauce made it more like soup. any suggestions for correcting this? i read that some one was going to put the sauce on the stove top. as in all the liquid in the crockpot? was i suppose to dump all of the liquid except for the 2tbs for the sauce? help please. i'd love to make this recipe work.
ReplyDeleteYes try to do it on the stove. By bringing it to a boil, it should thicken. Let it boil for a few minutes (or until it is as thick as you like your sauce). You can either do part of the liquid and make it very thick because you will reincorporate it with the other sauce when you put it back in the crock pot or do all the liquid on the stove top and boil it with cornstarch until you reach your desired consistency.
DeleteO. M. G. This is amazing! Love, love, love it! I used beef broth and added an extra cup because I like to have extra sauce for the rice. The beef did shred but maybe because I cut it too thin? Next time I'll cut it thicker and see what happens. But WOW! The flavor is incredible, just like the real thing that you'd pay $10 for! Thank you so much!
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ReplyDeleteThese points and photos are great. I am in need of a nice good steak. In Beverly Hills, there are so many different things that I wish I could do better... and cooking steak is one of them.
ReplyDeleteI found this on pinterest a few days ago and made it for dinner tonight. Oh my god it was a hit! I just blogged about it and linked back to your original post, not the pin. I hope that is proper blogging/pinning etiquette.
ReplyDeleteFANTASTIC!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Absolutely loved this! I found that if you cut the meat into thin strips it doesn't need the full 6-8 hours to cook - 4-5 would probably cut it. That might solve people's issues with the beef shredding. Thanks for posting such a delicious recipe!
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ReplyDeleteLooks totally yummy, going to give this a go thanks. just re pinned as well.
ReplyDeleteJust finished this and it is delicious! I've been sneaking spoonfuls all day. I used 2 chicken breasts and low sodium chicken broth, Braggs liquid aminos instead of soy sauce, and omitted the brown sugar. I cut my chicken into large cubes and it didn't shred, 4 hours on low was perfect, and the sauce was beautiful after it thickened. The only change I would make is, halving the seasame oil, it came out a little strong. I also added red, white, and black pepper, ginger, garlic, and paprika because I like spice. GREAT RECIPE, WILL MAKE AGAIN
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ReplyDeleteThanks for sharing, it's my daughter's fave and I've been looking for a simple recipe. This one's easy enough for her to make herself. ;)
ReplyDeleteIs it ok to cook on high for 4-6 hours? I'm using chicken instead of beef
ReplyDeleteMy only suggestion would be to reduce the amount of soy sauce. Mine was a little salty and a little too rich. I'd also add more meat. But even as is, it was MUCH better than the stuff you get at a chinese restaurant.
ReplyDeleteWow, this was incredibly salty! It was good though, but I think next time I will use all reduced-sodium ingredients and maybe add a little more water to cut the taste. I put this mix over a bed of fried rice and it was delicious!
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ReplyDeleteThis was a delicious meal. Thank you for sharing!
ReplyDeleteMy bed and sauce only took four hours instead of six to eight. Even on low, my crock pot was boiling away within half an hour. Not sure why that is, but this meal is delicious!!
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Revised directions. Cut steak into 1/4" strips Take sauce ingredients and put it in frying pan... boil sauce until it thickens....throw sauce in to cooker... mix meat in and cook till desired....
ReplyDeleteI made this yesterday. Followed recipe. Mine looked nothing like your pic. Sauce did not thicken, meat shredded, and it ended up like an asian flavored beef soup. I served over rice. Tasted good, but was somewhat disappointed. Your pic looks like a pic from chinese restaurant, I don't see how it can look like that if you cooked meat 6-8 hrs in a crockpot.
ReplyDeleteIm making this tonight and am worried it will be a bust because this type of roast will shred in the crockpot. Wish me luck!!
DeleteI just wish everyone would realize ANY recipe ( except BAKING) is just a basic outline for what to make. You REALLY DON'T have to use EXACTLY what is stated in the recipe. If you like peas and not broccoli... USE PEAS! If you want a certain oil... Use it. You don't have to follow it EXACTLY! Use your imagination
ReplyDeletemy meat was tough and it was done in 3 hours on low....suggestions for next time?
ReplyDeleteI make this recipe all the time! My family loves it. I follow it to a "T" and its always Delicious!
ReplyDeleteMade this recipe tonight. Love!!!!! Mine worked out really well. I added cashews. So yummy! Will probs use low sodium soy sauce next time. Totes delish!
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Never have I heard a simple recipe ripped apart like this one! My God people, have you never cooked before?
ReplyDeleteI messed up the recipe and it was still good! :)
ReplyDeleteMine totally fell apart. It tasted good but the meat fell apart. Ideas?
ReplyDeleteI'm making this tonight for supper and following your recipe exactly. Smells good. My only problem is that the chuck roast normally shreds in the crock pot. In your photo I noticed it's still sliced and not at all shredded like mine is starting to look like. How did you get the chuck roast to not shred or fall apart while cooking?
ReplyDeleteI made this tonight and followed the recipe exactly. The meat was very tender but the sauce was too salty. Next time I will use reduced sodium beef broth and 1/4 cup reduced sodium soya sauce and 1/4 cup water. I might also add water chestnuts.
ReplyDeleteThis was an absolutely wonderful recipe that was both easy to make and fabulously delicious!
ReplyDeleteI found this recipe on Pinterest many months ago and have prepared it many times for my family and even shared the recipe with my daughter who lives in another state. We think it is delicious!! I always double the meat portion to be added, other than that, I follow the recipe exactly. I have used stew meat when that was all I had in the freezer, so I shortened the cooking time. I live in Texas so during the summer my crock pot is put to use often. Thank you for sharing your recipe.
ReplyDeleteI found this on pinterest - it was AWESOME! I did not have sesame oil so I used olive oil. yummy - yummy - yummy :)
ReplyDeleteThanks for sharing this recipe. I cooked it. All my family members loved it. It's a great combination of beef and broccoli. I use one lemon to taste different.
ReplyDeleteI have this going in the crock pot right now and it smells delicious! I've already sneaked a little bit of the beef and it's so tasty and tender. For those having issues with the beef shredding, you are probably not using the right type of beef. I just grabbed some stew meat, sliced it thin and it worked great. Next time I am going to add some ginger and a little red pepper flake (for a little spice). I can't wait till it's done! Thanks for such a great recipe!
ReplyDeleteYuck!
ReplyDeleteI have made this a few times, always with venison. I call it "Bambi & Broccoli." :D I have always used beef broth. I love the suggestion of adding some ginger... I just sprinkled some into the crock pot. :D
ReplyDeleteI've made this twice in the past Month. My Husband told me last night to print it or write it down or something so I wouldn't lose it!! lol He loves it!! I cook mine in the electric skillet for about 4-5 hours simmering. I've noticed several having trouble thickening the sauce. I take out the broth & in a small bowl or cup I add the cornstarch. Stirring the broth & cornstarch making a thick paste & then returning to the skillet. No problems with the sauce thickening. Do not add the cornstarch to the skillet or crock pot directly!!! This recipe is too danged easy & delicious!!!!!!! Thx
ReplyDeleteThis is so VERY GOOD! Thank you for sharing! I had no trouble with anything. I made it pretty much as written except I doubled it (and I was very glad). :)
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ReplyDeleteThis is one of the worst recipes I've ever tried! Dog food is right -- blech!!!
ReplyDeleteI need to start crock pot cooking, This sounds like a great recipe, thanks!
ReplyDeleteMade this tonight and hubby and I loved it! I cooked on high for 4 hours because I started too late to cook on low. After reading some of the comments about it turning out too salty I added a cup of water to the crock pot with the cup of consumme (I used condensed too) and it turned out perfect! The sauce was amazing! I will definitely be making this again!
ReplyDeleteThe last time I made it, I made a bad mistake... but was able to correct it and it turned out delicious... Excellent recipe... the dogs didn't even get a nibble :) I now have it in my crock pot for supper tonight.... YUM!!! (And the dogs will not get any of this either)...
ReplyDeleteThank you so much for this recipe, it's one of my go-to crockpot recipes! Thank you for all the time and energy you put into this blog for people you may never meet. Bless you!! - Allie :)
ReplyDeleteThat beef looks totally delicious, and adorable photos!
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I wish I could say that this came out as amazing as it looks or as most readers claimed it did. I followed the receipe to the T and like some said it was way too salty and the meat was chewy with no flavor at all. I've made beef and broccoli before and it's always turned out great, so I decided to give it a shot in my slow cooker and it was very disappointing. I Won't be making this again.
ReplyDeleteThe reviews sounded promising so i decided to give it a try. The sauce was way too salty. The meat was dry and really didn't have any flavor plus the meat was shredded by the end there wasnt any slices left. Very disappointed
ReplyDelete