Slow Cooker Sirloin Steak is a simple, hearty meal that cooks low and slow until the beef is tender and full of flavor. The steak cooks with onions and carrots in a savory broth that turns into a rich sauce as it finishes.
I've made a bunch of beef slow cooker recipes and I like this one because it uses sirloin steak, which generally is pan seared, grilled or broiled. But I've found that searing the sirloin first really does make a difference in the flavor. It's a quick step, but it gives the beef a richer taste before it even starts slow cooking. The steak turns out tender but still holds its shape.
Slow Cooker Beef Tips and Teriyaki Beef are some of our other favorite set it and forget it recipes that you will love.
Ingredients
How to make Slow Cooker Sirloin Steak
Step 1: Brown sirloin in a skillet or in the slow cooker.
Step 2: Add sliced onions, beef broth, Worcestershire, tomato paste and seasonings.
Step 3: Add carrots and potatoes, if using. Cook for 6-8 hours on low until beef is very tender.
Mix cornstarch and water. Stir into slow cooker and simmer on low for about 20 minutes, until thickened.
Recipe Testing Tips
- Sear the steak first. This adds so much flavor that you won't get by adding it raw.
- Cut larger pieces of steak. Smaller pieces can break down too much during cooking.
- Slice onions thicker. This helps them hold their shape instead of disappearing into the sauce.
- Add potatoes and carrots at the same time. They will cook evenly and become fork tender together. If you add the vegetables at the beginning, don't chop them too small or they will become too soft.
- Don't add the cornstarch mixture too early. Thickening at the end keeps the sauce smooth.
- The sauce thickens more as it sits. Letting it rest briefly after cooking helps it come together.
Frequently Asked Questions
Yes, but I don't recommend skipping that step. Since sirloin is a leaner cut, browning it first helps add so much flavor.
Yes. Add 1 ½ inch cubed potatoes along with the carrots. They will become fork tender during cooking. Don't cut them any smaller or they will become too soft.
If the steak is tough, it may not have cooked long enough. Sirloin is a cut of beef that needs time to become tender when cooked in a slow cooker. I cook mine on low for 6-8 hours.
Sirloin won't shred like a chuck roast.
It becomes tender but holds its shape, which makes it better for cubed, stew-like dishes like this recipe.
If you'd like to try recipes with beef that can shred, my Slow Cooker Sauerbraten Beef or Dutch Oven Pot Roast.
If you tried this recipe and enjoyed it, I'd love if you gave it a rating and comment. This tells me what you like and want to see more of. Thank you!
Here are more slow cooker recipes to try:
Slow Cooker Sirloin Steak
Description
Slow Cooker Sirloin Steak is a simple, hearty meal that cooks low and slow until the beef is tender and full of flavor. The steak cooks with onions and carrots in a savory broth that turns into a rich sauce as it finishes.
Ingredients
- 1 ¾ pounds sirloin steak, cut into 2 inch chunks
- 1 large onion, sliced
- 1 ½ cups beef broth, low sodium
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 3 teaspoons Umami or steak seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch or flour
- 3 tablespoons water
- 2 cups baby carrots, optional
Instructions
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If your slow cooker has a sauté or browning function, heat it to medium-high and sear the steak pieces until browned on all sides. If not, sear the steak in a skillet before adding it to the slow cooker.
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Add the sliced onion and carrots (and potatoes, if using) to the slow cooker.
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Place the seared steak on top.
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In a bowl, mix the beef broth, Worcestershire sauce, tomato paste, umami seasoning, garlic powder, salt, and black pepper.Pour the mixture over the steak and vegetables.
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Cover and cook on low for 6-8 hours* or high for 3-4 hours, until the steak is tender and the vegetables are fork tender.
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In a small bowl, mix the cornstarch and water to form a slurry.
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Stir the slurry into the slow cooker and cook for an additional 15-20 minutes, until the sauce thickens.
Notes
*For the most tender beef, I recommend cooking the sirloin on low for the 8 hours.
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