- 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Slow-Cooked Sirloin
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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...