Prep time 10 min.

Cook time 8 hours low


2 cups College Inn® Beef Broth 50% Less Sodium

2 Tbsp. oyster sauce or reduced-sodium soy sauce

2 Tbsp. minced garlic

2 Tbsp. minced fresh ginger

1 tsp. dried red pepper flakes

3 to 4 lb. boneless chuck roast, fat trimmed

3 Tbsp. cornstarch

3 green onions, cut into 1-inch pieces

Hot cooked rice, optional


  1. Combine broth, oyster sauce, garlic, ginger and red pepper flakes in a slow cooker. Add beef. Cut meat into two pieces to fit, if needed. Cover and cook on HIGH 4 hours or LOW 8 hours.

  2. Remove meat, leaving juices in slow cooker. Keep meat warm while making sauce.

  3. Mix 3 Tbsp. cooking liquid with cornstarch in a small bowl; pour back into slow cooker, whisking to blend evenly. Add green onions. Cover and cook on HIGH 5 to 10 minutes until slightly thickened; stir. Serve sliced beef with sauce and hot cooked rice, if desired.

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