This is a super easy, super delicious - loved by ALL - crock pot meal! The ginger and soy sauce beef with delicious oven-roasted broccoli is a perfect combination!
1 sweet onion
1 tsp fresh grated ginger
pepper to taste
1 beef chuck roast
1/2 cup soy sauce
1/2 cup water
1 can sliced water chestnuts (optional)
enough broccoli crowns to feed your family
salt and pepper to taste
enough rice to feed your family
Place roast in crock pot. Wedge or slice onion and place on top of roast. Grate ginger on top of roast (or use a few sprinkles of ground ginger). Pepper to taste. Combine soy sauce and water; pour over roast. Cover and cook on low at least 6 hours.
30 minutes before dinner time, preheat oven to 400. Start your rice according to package directions. Meanwhile, rinse and chop broccoli; place in baking dish. Sprinkle water chestnuts throughout the dish. Drizzle with olive oil and salt/pepper to taste. Roast 10 minutes; stir. Roast another 10 minutes or until it suits your fancy for doneness. Your rice should be done about when your broccoli is - convenient!
NOTES: The beef should shred easily simply by pinching with tongs or using a couple of forks to pull it apart. Sometimes, if I haven't cooked it long enough or it was a not-so-great cut, it won't do that (always a bummer!). Make it gluten-free simply by using gluten-free soy sauce.