This slow cooker beef and broccoli recipe is an easy way to get the flavor of a beef stir fry at home. Using a slow cooker to cook a boneless chuck roast makes the meat melt-in-your-mouth tender.
Heat the neutral cooking oil in a non-stick pan or skillet over medium-high heat. Add the scallions, ginger, garlic, red pepper flakes, Dijon mustard and 1 tsp of sesame oil. Cook for about 1 minute or until it is fragrant then transfer the mixture to the slow cooker.
Set the slow cooker to low for 7 - 8 hours or high for 4 - 5 hours. Stir in the broth, brown sugar and 1 tablespoon of the Tamari or soy sauce. Use about 2 tablespoons of this warm cooking broth to dissolve the corn starch in a separate bowl. Stir the corn starch slurry until any lumps dissolve. Return this liquid back into the slow cooker and combine.
Heat a non-stick pan or skillet to medium-high heat. Sear the beef pieces until they are nicely browned on all sides. This should take just a few minutes. Do this in batches if necessary. Stir in the browned beef to the slow cooker along with any browned bits. Cover and begin cooking time.
At the end of the cooking time and just before steaming the broccoli, add the orange juice, remaining 1 tsp of sesame oil and remaining 1 tablespoon of Tamari or soy sauce. to the slow cooker. It will heat through as you cook the broccoli.
Bring 1/4 cup of water in a pot fitted with a steam basket containing the fresh broccoli to boil. Steam for about 5 - 7 minutes or until crisp tender. Drain the broccoli and stir it into the beef. Serve the beef and broccoli immediately with cooked rice. Add reserved sliced scallions for garnish if desired.