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Slow-Cooked Sirloin

 Slow-Cooked Sirloin
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
6 ServingsPrep: 20 min. Cook: 3-1/2 hours


  • 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 water


  • 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.
  • 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.

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Slow-Cooked Sirloin (continued)

Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.