I am a Taste of Home Field Editor and part of my job is to review 3 recipes a month on their site. What a hard job, let me tell you {sarcasm font here}. This Slow Cooked Sirloin recipe is so easy to throw in the slow cooker and walk away. It’s great anytime of year, but in the summer when you don’t want to heat up the kitchen it’s perfect. Next time I am serving it over thick slices of bread, topped with mashed potatoes and then the sirloin and gravy. I can’t wait to make this again.
Slow Cooked Sirloin
Author: Mandy Bird
Ingredients
- 1½ lbs beef top sirloin steak
- 1 medium onion, sliced
- 1 medium green pepper, sliced (I left this out)
- 1 can (14.5 oz) beef broth
- ¼ C. Worcestershire sauce
- ¼ tsp. dill weed
- ¼ tsp. dried thyme
- ¼ tsp. ground black pepper
- 2 Tbsp. cornstarch
- 2 Tbsp. water
Directions
- Place onions and green peppers in the bottom of a slow cooker.
- Top with beef.
- Combine the broth, Worcestershire, dill, thyme, and black pepper; pour over the beef.
- Cover and cook on high for 3-4 hours or low 5-6 or until meat reaches desired doneness and veggies are crisp-tender.
- Remove beef and keep warm.
- Combine the cornstarch and water until smooth; gradually stir into cooking juices.
- Cover and cook about 30 minutes longer or until slightly thickened.
- Slice the beef and return the beef to the slow cooker; heat through.
- Serve with mashed potatoes and gravy.
My husband is diabetic and we both deal with high blood pressure. I'd use low salt broth and watch the WS in case of salt. Having this for Sunday dinner this week.<br />
I made this today and it’s delicious. I modified the recipe a bit by adding a package of onion soup mix to the broth and Worcestershire sauce. I also left off the pepper, dill, and thyme. Great and simple recipe!!
Have you ever tried seasoning the meat with salt and garlic pepper then browning in a skillet. Put a can of cream of mushroom soup with roasted garlic and 1/2 cup of water (or red wine) in the slow cooker along with the meat, with a little more garlic pepper and salt. with the meat. Cook on low for 8 hours. The nice thing is that the gravy is made without adding flour and is delicious. I make a great “Short Rib (French word that won’t spell check won’t allow)” too.
Sounds delicious!