Crock Pot Beef & Veggies Over Rice (Chinese Food)

• 1- 1/2 pound Boneless Chuck Roast, Thinly Sliced
• 1- 1/2 cup Beef Broth
• 3/4 cups Soy Sauce
• 1/2 cups Brown Sugar
• 1 Tablespoon Sesame Oil
• 3 cloves Garlic, Minced
• 3 Tablespoons Cornstarch
• 3 Tablespoons Water
• 1/2 pounds Fresh Broccoli Florets
• 1/2 pounds Baby Carrots
• 1 can (8 Oz. Size) Sliced Water Chestnuts, Drained
• 6 cups Hot Cooked Rice
• Sesame Seeds, For Garnish (optional)

1. Place the sliced beef in the bottom of your crockpot.
2. In a small bowl, whisk together the broth, soy sauce, brown sugar, sesame oil and garlic.
3. Pour over the beef and cook on low for 6-8 hours.
4. About 1 hour before youre ready to eat, stir together the cornstarch and water with a fork in a small bowl.
5. Pour it into the crockpot and stir.
6. Add the broccoli, carrots and water chestnuts to the mixture and stir again until everything is well coated.
7. Turn the crock pot on high and cook for about another hour (depending on your crockpot).
8. Serve over hot, cooked rice.
9. Be sure to dip out some of that yummy sauce too, then sprinkle with sesame seeds if desired!
10. Enjoy!
11. Adapted from Chef in Trainings Crock Pot Beef & Broccoli.

chuck roast, beef broth, soy sauce, brown sugar, sesame oil, garlic, cornstarch, water, fresh broccoli, carrots, water chestnuts, rice, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/crock-pot-beef-veggies-over-rice-chinese-food/ (may not work)