Slow-Cooked Sirloin

Total Time

Prep: 20 min. Cook: 3-1/2 hours

Makes

6 servings

Updated: Jun. 30, 2023
My family of five likes to eat beef, so this recipe is a favorite. I usually serve slow-cooker sirloin with homemade bread or rolls to soak up the tasty gravy. —Vicki Tormaschy, Dickinson, North Dakota
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Ingredients

  • 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

Directions

  1. In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high until meat reaches desired doneness and vegetables are crisp-tender, 3-4 hours.
  2. Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high until slightly thickened, about 30 minutes. Return beef to the slow cooker; heat through.
Slow-Cooker Sirloin Tips

Is it OK to put raw sirloin in the slow cooker?

When making slow-cooker beef recipes, it's ok to put raw beef in the cooker. Many recipes, like this one, brown the meat in a skillet before adding it to the slow cooker. This adds more flavor to the meat and juices, which is especially important since you'll be making a sauce with the cooking liquid. You can skip this browning step if short on time, but your slow-cooker sirloin won't be as flavorful.

What do you serve with slow-cooker sirloin?

Serve slow-cooker sirloin with a side dish that takes advantage of all the flavorful gravy. Try it with buttered egg noodles, a rice side dish or mashed potatoes.

How do you store slow-cooker sirloin?

Store leftover slow-cooked sirloin for 2-3 days in the refrigerator or in the freezer for up to 6 months. Thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition 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.