Prep 15 mins
Cook 6 hrs
A tasty and tender meal you can fix in the crockpot and forget about. Great to serve with garlic mashed potatoes and a green salad. Found the original recipe in Taste of Homes and changed it to our tastes. Cooking time is for the lower temp on the crock-pot.
- 680.38 g boneless beef top sirloin steaks
- steak seasoning
- 1 onion, cut into chunks
- 1 green pepper, cut into chunks
- 2 garlic cloves, chopped
- 411.06 g can beef broth
- 28.39 ml Worcestershire sauce
- 1.23 ml dried thyme
- 1.23 ml pepper
- 1.23 ml salt
- 0.59 ml crushed red pepper flakes
- 29.58 ml cornstarch
- 29.58 ml water
- Season beef on both sides with steak seasoning. In a large nonstick skillet coated with cooking spray, brown beef on both sides.
- Place onion and green pepper in a 3 quart slow cooker. Top with beef. Combine the broth, Worcestershire sauce, thyme, garlic, pepper, salt and pepper flakes; pour over beef.
- Cover and cook on high for 3-4 hours or on low 6-7 hours or until meat reaches desired doneness.
- Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Add beef back to crock and cover and cook about 30 minutes longer or until slightly thickened.
I have not cooked a lot of red meat in my slow cooker so this was a great learning curve for me. I thought it came together well after cooking on low for 7 hours. I enjoyed eating the vegies but also quite liked the meat even though I do not often eat red meat. It was not falling apart and this was what I was aiming for but this might be to do with error on my part.
Normally, I am not a fan of steak done in the crockpot, but this was great. I did use top sirloin steak as indicated in the recipe but since it was on sale for $2.99/lb I didn't bat an eye. Unlike the other reviewers, I am not so sure how well a cheaper cut would fare. I would think it may be likely to dry out. Anyways, I have a funny little story to go along with this review. I chose this recipe because it was a crazy night (hockey, hair appointments etc). I left my DH instructions to complete the dish by adding the cornstarch and water, which I had ready on the counter. He decided that the gravy wasn't thickening enough after 30 minutes, so he would just add more cornstarch. Unfortunately, I don't have my containers labelled as the likelihood of anyone going in my kitchen to cook (other than me) is equal to that of hell freezing over. He grabbed icing sugar and threw in another 2 tbsp of that instead. No worries, it still tasted great, did nothing to improve the thickness of the gravy though (wink!). First thing this morning, I labelled the cornstarch and the icing sugar. Lesson learned! The only change I did make was I added 1 tbsp soy sauce and omitted the salt. Thanks for sharing this great recipe Mama, I will def make again.
It is so tender and delicous! I use a london broil and my family loves it! Even my 3 year old!