Slow-Cooked Sirloin Recipe
- 1 beef top sirloin steak (1-1/2 pounds)
- 1 medium onion, cut into 1-inch chunks
- 1 medium green pepper, cut into 1-inch chunks
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1/4 cup Worcestershire sauce
- 1/4 teaspoon dill weed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1. In a large nonstick skillet coated with cooking spray, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high for 3-4 hours or until meat reaches desired doneness and vegetables are crisp-tender.
- 2. Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 30 minutes or until slightly thickened. Return beef to the slow cooker; heat through. Yield: 6 servings.
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.
Reviews for Slow-Cooked Sirloin
"This was a waste of a good sirloin steak. It is more suited to a tougher cut of meat. Cooking on high for 3-4 hours was too much. I cooked it on high for 1 hour and then turned the heat down low for another 2 hours. The onions and peppers were mush and I didn't care for the strong taste of Worcestershire sauce. Nothing special at all."
"If you are looking for a comforting delicious slow-cooked recipe, this is it! It was delicious served with mashed potatoes. Next time I will serve is all over thick slices of bread."
"I agree with the other reviewers about the lack of flavor. That was the only reason that I rated it three stars. That being said, I loved how easy it was to make and it made a really simple meal to throw together. Plus, the meat was nice and tender. Will probably not make this again but it was a nice change of pace for one night."
"made this is my pressure cooker turned out great"
"I followed the recipe except I had no dill weed so I substituted a teaspoon of dill pickle juice. The sirloin steak was tender but the gravy had very little beef flavor so had to add some brown gravy mix. I think I would also leave out the green pepper as I think that's what made it taste a little too sweet for me."
"I agree with the post a few comments below mine. I followed the directions close, aside from the few crushed red pepper flakes, there was no flavour except the worcestershire.. Maybe I'll cut it into strips if I make it again, help the beef absorb what flavour there is..."
"My family loved this. Especially the gravy. Made with our grass fed/hormone free beef and it was delicious!"
"This tasted great today. Gravy was especially yummy. Goes together fast. Maybe I'll add some mushrooms next time."
"I thought it was average, but my husband gave it high marks - and he doesn't usually rave about things. I used a piece of top round, not sirloin, and it was tender. Served over rice. Nice meal."
"Very good. We have had this twice now and each time it was as good as the first time. Good job...Dorothy Q from Iowa"
"Made this exactly as written, except I forgot to brown the meat before putting in the crock pot. It was delicious!!! Rave reviews from the whole family... will definitely be making again and again! Thanks for the recipe!"
"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."
"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."
"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."
"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."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.