Rich, DH tried to make this for last nights dinner. I don't know what happened. Never got to the part where you add the broccoli. The meat and everything dried up and turned black. DH used 1 lb. of London Broil, but full recipe of everything else. I think it was a case of too little meat and too long cooking time. I am setting the recipe aside to try it again some other time. Have you made this yet?Here's one that I think looks good although I haven't tried it yet too busy getting operations on my feet and completely and I do mean completely cleaning the whole interior of our house. After having all the old tile and carpet replaced. Didn't know that they had to grind down the old kwick set that held the old tile down. The whole interior of the house has a thick layer of fine dust like flour. Walls, drapes, windows, blinds, cabinets, inside the cabinets, all the kitchen utensils, clothes in the closets, every square inch is covered in concrete dust. Been at it two weeks now and still not done.
It was bad enough to give me acute bronchitis and send to the ER for help, I couldn't breath and that was with a mask on.
But enough of my woes, sorry to get off track here.
I love using my two inside Weber's in bad weather and hot summer days ( been 100 here three days already)
This recipe takes a few extra steps, but I think it may be worth it.
View attachment 29915
Beef and Broccoli Slow Cooker
Serves: 6 servings
2 Tbsp. canola oil
2-lb. chuck roast, trimmed of fat and cut into 2-inch pieces
¼ cup soy sauce
¼ cup orange juice
1 tsp powdered ginger
2 cloves garlic, minced
Pinch of cayenne pepper
3 cups broccoli florets
¼ tsp sesame oil
2 Tbsp. cold water
1 Tbsp. cornstarch
1 Tbsp. orange marmalade
Hot cooked rice (optional)
2 green onions, sliced
Toasted sesame seeds (optional)*
Add canola oil to a large skillet over medium-high heat. Wait for oil to get very hot. Add chuck roast and brown on all sides.
When the beef is cool enough to handle, slice it into 3-inch chunks. Place chunks in slow cooker.
In a small bowl, whisk together the soy sauce, 3 Tbsp. of the orange juice, ginger, garlic, and cayenne pepper. Pour mixture over beef in slow cooker.
Cover and cook on high for 4 hours or low for 8 hours.
Turn heat to high setting (if using low) and add broccoli and sesame oil. Stir well to combine. Cook 15 additional minutes.
Using a slotted spoon, remove beef chunks from slow cooker. Using 2 forks, break meat into bite-sized pieces into a large bowl. Add broccoli; cover and keep warm.
Combine the cornstarch and water in a small bowl. Stir well to combine.
Strain cooking liquid through a strainer and into a small saucepan. Add cornstarch mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for an additional 2 minutes. Stir in orange marmalade and remaining 1 Tbsp. orange juice.
Divide rice into 6 bowls. Top with beef and broccoli mixture and drizzle sauce on top. Sprinkle with green onions and sesame seeds.
Not too hot for us desert rats ! I do cook a lot of beans in the Instant Pot though. Would be doing them on the grill if they didn't fall through the grate Also great for cooking up spuds or mac for salads.Grilling outside might be a little too hot for some. And using the oven only makes the kitchen hotter. So, now would be a good time to use your slow-cooker, if you have one. So, with Chris's blessing, let's post what good RECIPES we all make with our slow-cooker right here.
Well, it took another 4 months to get around to trying this again, but this was last nights dinner. And, it got a "Very Good" rating again. DH served them with some home made coleslaw called "Tropical Coleslaw" with a vinegar, pineapple juice, dark Rum dressing instead of mayo that surprisingly turned out very good. (recipe on request).Mark, until we get around to trying your recipe, I found this one we made 3 years ago and might make soon. It did get a "Very Good" rating from us. lol Some of you may wish to wait till it's a little bit cooler outside . (calls for using your broiler and burner for a while)
Slow Cooker Korean-Style Chicken Wings
3 TB. cornstarch
3 TB. lime juice
3/4 cup honey
1/2 cup soy sauce
1/3 cup sriracha
1 TB. sesame oil
1 TB. grated ginger
4 garlic cloves, minced
4 lbs. chicken wings, split at joints, tips removed
1/4 cup sliced green onions
1 to 2 TB. toasted sesame seeds
1. In slow cooker, stir cornstarch and lime juice until cornstarch is dissolved.
2. Add honey, soy sauce, sriracha, sesame oil, ginger and garlic. Mix until well blended.
3. Add wings and stir until wings are coated with honey mixture.
4. Cover and cook on high for 2 hours or low for 4 hours.
5. Line a shallow baking pan with aluminum foil and spray with nonstick cooking spray.
6. Remove wings from sauce and place on foil lined baking pan.
7. Pour sauce into small saucepan. Cook over medium heat until sauce is reduced and thickened.
8. Heat broiler on high.
9. Broil wings for 18 to 20 minutes, turning and brushing with sauce, until wings are browned and crispy.
10. Sprinkle with green onions and sesame seeds before serving. Serve with additional sauce, if desired.
Source: Hamilton Beach
Yep. Got rid of the slow cooker when I got my wife an Instant Pot last Christmas. You need to use the More setting, as Timothy says, and add ~25% to the time you'd cook for in a slow cooker on low. Also be sure not to seal the IP. I bring whatever I'm cooking to a slow boil using the sauté function before switching to slow cooker mode, unless it's too thick, otherwise it takes forever to reach temperature.Oh has anyone used the slow cooker option on their Instant Pot? I've read pretty mixed reviews on that option and haven't used it. My thought is: Have you ever seen a slow-cooker with a metal liner?