Some recipes travel home in a suitcase and settle right into family history, and this one did exactly that. My uncle brought the idea back from Chicago's Chinatown in 1979, and before long it had found a permanent place at our reunion tables out here in the Midwest, where simple ingredients and a dependable slow cooker can still feel like a little miracle. It is the sort of supper that lets an affordable cut of beef turn tender and rich while you go about your day, and that old-fashioned ease is part of why folks never stop coming back for it.
Spoon this savory favorite over hot white rice, steamed jasmine rice, or a pile of buttered egg noodles if you want a heartier country-style plate. I also like it with a side of crisp cucumber salad, simple stir-fried green beans, or even a pan of roasted carrots to round things out, and a pot of hot tea makes a fine pairing when you want to nod to its city inspiration.
Slow Cooker 5-Ingredient Beef and BroccoliServings: 6
2 lb chuck roast, sliced into thin strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 bag (12 oz) frozen broccoli florets
1. Place the sliced beef in the slow cooker crock, spreading it out as evenly as you can.
2. In a bowl or large measuring cup, stir together the beef broth, soy sauce, and brown sugar until the sugar is mostly dissolved.
3. Pour the sauce over the beef, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is very tender.
4. About 30 minutes before serving, stir in the frozen broccoli florets, cover again, and continue cooking until the broccoli is heated through and bright green.
5. Stir well and serve hot, making sure each helping gets plenty of sauce and broccoli.
Variations & TipsAdd a little garlic: If you do not mind stepping beyond the five-ingredient version, a spoonful of minced garlic adds a fine extra layer of flavor and smells wonderful while it cooks.
Use fresh broccoli: Fresh florets work nicely too. Add them near the end just as you would the frozen broccoli, and keep an eye on them so they stay bright and do not turn too soft.
Slice for tenderness: It helps to slice the chuck roast thinly and, if possible, against the grain. A short rest in the freezer before slicing can make that job much easier.
Control the salt: If your soy sauce runs especially salty, choose low-sodium broth or low-sodium soy sauce so the finished dish stays well balanced.
Make it reunion-ready: This recipe doubles well for a larger crowd as long as your slow cooker is big enough. Give everything a good stir once or twice if you are making a big batch so the beef cooks evenly in the sauce.