Slow-Cooked Sirloin Recipe
Slow-Cooked Sirloin Recipe photo by Taste of Home
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Slow-Cooked Sirloin Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 3-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 3-1/2 hours
MAKES: 6 servings


  • 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

Nutritional Facts

3 ounce-weight: 199 calories, 6g fat (2g saturated fat), 68mg cholesterol, 305mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 26g protein Diabetic Exchanges: 3 lean meat, 1 vegetable.


  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.
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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sdipiazza 235019
Reviewed Oct. 15, 2015

"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."

mandybird208 57035
Reviewed Jun. 18, 2013

"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."

shecooksalot 57034
Reviewed Mar. 21, 2013

"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."

debjohns3 128184
Reviewed Feb. 2, 2013

"made this is my pressure cooker turned out great"

Sandcrab57 57033
Reviewed Jan. 27, 2013

"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."

dilbert098 128774
Reviewed Nov. 25, 2012

"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..."

Kathy2688515 93555
Reviewed Oct. 25, 2012

"My family loved this. Especially the gravy. Made with our grass fed/hormone free beef and it was delicious!"

TheDix 75416
Reviewed Mar. 11, 2012

"This tasted great today. Gravy was especially yummy. Goes together fast. Maybe I'll add some mushrooms next time."

tayer 93554
Reviewed Oct. 16, 2011

"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."

iabrowneyes40 122591
Reviewed Mar. 9, 2011

"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"

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