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My family of five likes to eat beef so this recipe is a favorite. I usually serve it with homemade bread or rolls to soak up the tasty gravy. -Vicki Tormaschy of Dickinson, North Dakota
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 1 serving equals 199 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 305 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Originally published as Slow-Cooked Sirloin in Light & Tasty August/September 2005, p21
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jun. 06, 2010 by yayheaven
I made this for the first time as the directions called for up until the end. When it was time to add the cornstarch to thicken the broth I tasted the meat. It was near flavorless except for the taste of Worcestershire sauce.To salvage the recipe and add some flavor, luckily I had mushrooms and red wine on-hand.I removed half a cup of broth from the crockpot, put it into a sautee pan with 2 cups of fresh sliced mushrooms and 1/2 cup red wine; reduced it and put everything back into the slowcooker to cook for another 30 minutes. It turned out much more flavorful.The recipe as written just didn't do much for me at all. If I were to make this again, I would season the beef while browning or try marinating it before adding it to the slow-cooker. I would still add the mushrooms and red wine mixture.
I made this for the first time as the directions called for up until the end. When it was time to add the cornstarch to thicken the broth I tasted the meat. It was near flavorless except for the taste of Worcestershire sauce.
To salvage the recipe and add some flavor, luckily I had mushrooms and red wine on-hand.
I removed half a cup of broth from the crockpot, put it into a sautee pan with 2 cups of fresh sliced mushrooms and 1/2 cup red wine; reduced it and put everything back into the slowcooker to cook for another 30 minutes. It turned out much more flavorful.
The recipe as written just didn't do much for me at all. If I were to make this again, I would season the beef while browning or try marinating it before adding it to the slow-cooker. I would still add the mushrooms and red wine mixture.
Reviewed on Apr. 27, 2010 by skooter941
Have made this many times. The gravy was delicious on mashed potatoes. I did cut the black pepper back a bit the second time I made it.
Reviewed on Apr. 11, 2010 by stacy k
Would eliminate dill. Couldn't taste too much with sirloin but served gravy over bread dumplings and dill was prominent. Would also add a little beef soup base to get stronger beef flavor.
Reviewed on Nov. 13, 2009 by lewissl
I have made this a number of times, but with fewer red pepper flakes!! My husband and I really like it. Because it slow cooks, I've also used a tougher cut of meat and it's cooked up tender.
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