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Slice the chuck roast into 2in strips
Add the beef, onion, beef broth, shoyu, brown sugar, ginger, garlic and sesame oil to the crock pot. Stir everything together.
Cover and cook on low for 5 hours, or until the beef is tender.
When 1 hour remains, remove 1 cup of broth from the crock pot and bring it to a boil in a small saucepan.
Mix the cornstarch with the cold water. Gradually whisk the slurry into the boiling broth until thickened.
Pour the thickened sauce back into the crock pot and gently stir until the beef is completely coated.
Add the frozen broccoli with 30 minutes left in the cook.
Serve over white rice and take all the credit.