Coming home to a ready dinner is better than take-out.
Slice the beef and chop the garlic.
In the pot, combine the consomme, brown sugar, soy sauce, garlic, sesame oil, ginger and red pepper flakes. Add the beef and toss to coat.
Cover and cook on hi for 5-6 hours. 
Remove about 3T sauce from the pot and combine with 2T cornstarch. Stir back into the pot alongwith the broccoli. Cover and cook on Hi for about 15 minutes until broccoli is just tender.Serve over rice.Crock Pot Beef and Broccoli1 C beef consomme or broth1/3 C brown sugar1/3 C soy sauce3 cloves garlic, minced1 T sesame oil1/2 t ground ginger (opt.)1/2 t crushed red pepper flakes (opt.)1-1/2 to 2 lbs beef chuck roast,2 T cornstarchbroccoli florets about 3 CTrim excess fat from the beef and slice into strips.Combine the first 7 ingredients in the crock pot.Add the beef slices and toss to coat. Cover and cook on low for 5-6 hours.Remove about 3 T sauce from the pot and combine with the 2T cornstarch to make a slurry. Stir into the pot. Add as much broccoli as you like. You can also use a bag of frozen florets, no need to defrost. Stir to combine, coverand cook on hi for 15-20 minutes to thicken the sauce and cook the broccoli toyour desired tenderness. During this time you can cook the rice.
How To Cook Rice1-1/2C rice3 C water1 t saltCombine ingredients in a medium pot, cover and to a boil then reduce the heat to low and cook until the water is absorbed, about 20 minutes. Fluff with a fork add a pat of butter if desired. It's always a 1 part rice ratio - 2 parts water . Easy to remember. 1 C rice to 2 C water.
tip: I like using my crock pot timer to start this recipe so that it will be ready when I get home. It will also stop the cooking and keep it warm until you are ready to eat.
tip: For Crock Pot Steak and Peppers,omit the broccoli and toss in 2 sliced green
peppers.
Enjoy!
Links: Stone Gable,
Under The Table & Dreaming
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