I have always considered myself to be technologically savvy and up-to-date with most trends. It really was surprising that my love affair with Pinterest took some time to develop; it progressed slowly and developed similarly to the Elisabeth Kubler-Ross’s 5 stages of grief (can you tell I have a background in Psychology?). There was:
1. Denial – What is Pinterest and what is so great about it? Me join Pinterest? No way. I love Facebook and don’t need anything else in my life.
2. Anger – Why didn’t I start using Pinterest before my last party? It would’ve been so much better!
3. Bargaining – If only I had tried that recipe I found on Pinterest instead of making up my own…
4. Depression – All these people on Pinterest have such great lives and they can do EVERYTHING! They cook, they bake, they tackle DIY home projects, they spend time with their kids. I feel so inadequate!
5. Acceptance – I cannot attempt to recreate everything I pin (I spend WAY too much time on Pinterest and there aren’t enough hours in the day for me to do everything I wish I could), but I vow to at least try some of them out.
I finally decided to try some of my pins out. I do not consider myself a professional “pinner; ” I am not a chef or incredibly crafty and my time-management skills are more than questionable. The way I see it is, more than likely, most of Pinterest users are like me. So here I am, just trying to make my life easier (and hopefully yours), one pin at a time!
I’m relatively new to slow-cooking and I haven’t found many recipes that I really like, so while I was hoping this would be THE Crockpot meal to change my mind, my expectations weren’t high. I read all the blog comments before I decided to make this and asked my butcher for a cut of meat that wouldn’t shred after being in the Crockpot all day. He suggested a shoulder roast, which is what I ended up using. I made some small changes, but for the most part stuck to the directions. My 5-year-old gave it two thumbs up and my husband ate two bowls of it! Here’s the recipe:
1 pound boneless beef chuck roast, sliced into thin strips (I used about 1 ¾ pounds of the shoulder roast)
1 cup beef consomme
1/2 cup soy sauce (I used low sodium)
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets
Hot cooked rice (we’re brown rice lovers, so that’s what I used)
1. Place beef in a Crockpot.
2. In a small bowl, combine consommé, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours. (Mine was done in 4)
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (I used cold water instead of sauce)
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken)*.
6. Serve over hot cooked rice.
* I transferred everything to the stove and boiled until sauce thickened. Add more cornstarch if needed.