Slow Cooker Beef & Broccoli!

This is some seriously easy stuff to make! I put it on my slow cooker at 2pm and it was ready to eat 4 hours later!


3 lbs steak, sliced thin and into strips

2 cups beef broth

2/3 cup reduced sodium soy sauce

1/2 cup brown sugar

2 tbsp sesame oil

5 cloves garlic, minced

6 tbsp cornstarch

6 tbsps water

3 heads broccoli, cut into florets

Rice or noodles, cooked


Inside the slow cooker, whisk together broth, soy sauce, sesame oil, garlic and brown sugar.

Place slices of beef (uncooked) in the liquid and toss to coat.

Cover either lid and cook for 4 hours on the low setting.

After 4 hours, whisk together cornstarch and water in small bowl. Add mixture to slow cooker, along with the broccoli florets. Gently stir to combine.

Cover with lid and cook 30 minutes on low to cook broccoli and thicken sauce.

I always prefer to serve over brown rice, but noodles or another rice variety is great!



Amazing Slow Cooker Pot Roast!

I’m spoiled with one of those Cuisinart all-in-one slow cookers that’s non-stick. I’ve only had it about 1 year, but WHERE HAS IT BEEN ALL OF MY LIFE? Seriously, its worth it to splurge and have a non-stick version because the clean up takes just a minute. The stuck-on food on my old slow cooker was why I didn’t use it very often. That’s all changed!


1 chuck roast (mine was 3lbs)

Olive oil

1 pound carrots, cut into chunks (I use rainbow carrots)

1 onion, peeled and cut into large chunks

3 stalks celery, cut into large chunks

1 pound of small potatoes, cut in half (I use small purple potatoes)

2 cups beef broth

1 tbsp corn starch


Seasoning for meat:

The meat gets its own section. 🙂

2 tbsps steak seasoning

1 tbsp sea salt or kosher salt

4 garlic cloves, minced

1 tbsp dried thyme

2 tbsp dried rosemary


Rub all over both sides of meat and sear meat in hot pan with olive oil. Remove from pan and set aside.


Here comes the veggies! I use all organic veggies. Cook in same super hot and olive oil coated pan as you cooked the meat in and keep moving them around for about 5 minutes, until they have a nice sear on the edges.

Place meat in slow cooker, then seared veggies all around the meat. Cover the meat and veggies with the beef broth.


It should look like this! 🙂


Cook on low for 7 hours. After its all done, pull the roast and veggies out and set aside. Skim any fat off of the surface of the drippings. Pour drippings into saucepan with the cornstarch whisked in and cook 5-7 mins on medium heat until it gets to a slow boil. That’s some mean flavored gravy. I always go crazy and make mashed potatoes too. My fam loves them whenever possible!



My Chile Verde…Couldn’t Be Easier!


I’ve ordered Chile Verde at many restaurants. It’s good, but I always think that the flavor is too mellow. I have molded my own recipe after trying several others and you can throw it all in the slow cooker and forget about it.


Of course you can eat this as a soup if you’d like, but I like to put a little in a bowl, heat up a few tortillas, cut up some lime & cilantro and make a few fresh tacos. It is simply the best flavor I have ever had with pork. We always have a container of fresh verde salsa in our fridge, so why not slather it on in the slow cooker too!


  • 2 lbs Tomatillos husks removed
  • 2 Poblano Peppers
  • 2 Tbl Olive Oil
  • 3 lb Pork Roast, cut into 1″ cubes
  • 2 Yellow Onions cut into thick chunks
  • 5 Cloves Garlic, chopped finely
  • 1 tsp Mexican Oregano
  • 1 Tbl Cumin
  • 1/2 tsp Paprika
  • 1/2 tsp Chili Powder
  • 2 tsp Coarse Kosher Salt
  • 1 Cilantro bottom stems cut off & chopped
  • 4 oz can Green Chilis
  • 2 1/2 C Chicken Broth + 1/2 C for Masa Mixture
  • 1/4 C Masa
  • Lime, Cilantro & Sour Cream to garnish
  1. Preheat oven to 450 degrees. Line a baking sheet with tin foil. Place the tomatillos(halve them if they are large) and the poblano peppers on the lined baking sheet and place them on the top rack of the oven.
  2. Roast for 25-30 minutes, or until the tops are charred.
  3. While the tomatillos and peppers are roasting, heat the olive oil in a frying pan over high heat.
  4. Add the cubes of pork to the oil and brown on all sides. Place the pork in a slow cooker.
  5. Reduce the heat to medium/high and add the onion. Saute for 2 minutes, or until softened. Add the garlic, cumin, paprika & salt and saute for another minute. Add the chicken broth, bring to a simmer and pour the mixture over the pork in the slow cooker.
  6. When the tomatillos and peppers have finished roasting, remove them from the oven. Remove the charred skin from the peppers and place them, and the tomatillos in a blender along with the cilantro and green chilis. Blend until smooth.
  7. Pour over the pork in the slow cooker.
  8. Cook on high for 4 hours or low for 6-8 hours.
  9. With 1 hour left to cook, mix masa with 1/2 C broth and whisk into your verde. It thickens the sauce a little and adds that corn flavor that only masa can!
  10. Check seasonings before serving and add more salt, if needed.

I never get tired of this concoction. I love science experiments/cooking! Don’t be discouraged by a recipe- treat it like a fun science experiment and try new things!