In a large bowl, combine beef broth, soy sauce, brown sugar, sesame oil, cornstarch, minced garlic, grated ginger, and red pepper flakes (if using). Whisk until well combined.
Place the cubed beef chuck roast in the slow cooker.
Pour the sauce mixture over the beef, ensuring the beef is fully coated.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender and easily shredded with a fork.
In the last 30 minutes of cooking time, add the broccoli florets to the slow cooker.
Cover and continue to cook until the broccoli is tender-crisp.
Once the beef is cooked, shred it using two forks. Stir the shredded beef and broccoli to combine them well with the sauce.
Serve the Slow Cooker Beef and Broccoli over cooked rice. Garnish with sesame seeds and sliced green onions.
Enjoy your homemade Beef and Broccoli Bowls!
Zylo AI 
For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
If you don't have fresh ginger, you can use 1 teaspoon of ground ginger.
Adjust the amount of red pepper flakes according to your spice preference.
Serve over quinoa or cauliflower rice for a lower-carb option.
• Main Course (Asian-Inspired)
• Approximately 450-500 calories
• 6-8 hours on low or 3-4 hours on high (Easy)
• 6 hours 15 minutes (on low) or 3 hours 15 minutes (on high)
• 15-20
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