Slice the roast into thin ¼" pieces, trimming off any excess fat.

In the bottom of the slow cooker, combine the broth, soy sauce, brown sugar, sesame oil, and garlic.

Add the beef slices and stir to coat evenly.

Cover and cook on low for 5 hours or high for 2½ hours, until the beef is tender.

Whisk together the cornstarch and ¼ cup water to make a slurry. Pour over the cooked beef and stir gently.

Add the broccoli florets, cover, and cook for 30 minutes. Stir the broccoli to coat it in the sauce, then cover and cook another 30 minutes, or until the broccoli is tender.

Pack with rice or extra veggies for a complete meal.

Store in airtight containers and reheat in the microwave for 2–3 minutes before serving.

Slice the roast into thin ¼" pieces, trimming off any excess fat.

Set the pressure cooker to Sauté mode. Add the sesame oil and sear the beef for 2–3 minutes to enhance flavor (optional but recommended).

Add the broth, soy sauce, brown sugar, and garlic. Stir to combine, making sure no bits stick to the bottom of the pot.

Seal the lid and cook on high pressure for 10 minutes. Allow a natural release for 10 minutes, then quick-release any remaining pressure.

In a small bowl, whisk together the cornstarch and ¼ cup water to make a slurry. Turn the cooker back to Sauté mode and stir in the slurry. Simmer for 2–3 minutes, until the sauce thickens.

Add the broccoli florets directly to the pot, cover (but don’t seal), and let sit on Keep Warm mode for 5–10 minutes, or until the broccoli is crisp-tender.

Serve over rice or pack with extra veggies for a balanced meal.

Store in airtight containers and reheat in the microwave for 2–3 minutes before serving.