Can I skip searing the steak?

Yes, but I don't recommend skipping that step. Since sirloin is a leaner cut, browning it first helps add so much flavor.

Can I add potatoes to this recipe?

Yes. Add 1 1/2 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.

Why is my steak tough in the slow cooker?

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.

Why won't the sirloin steak shred like pot roast?

Sirloin won’t shred like a chuck roas t. 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 .

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

Units Scale

1 3/4 pounds sirloin steak, cut into 2 inch chunks
1 large onion, sliced
1 1/2 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

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Instructions

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.
Add the sliced onion and carrots (and potatoes, if using) to the slow cooker.
Place the seared steak on top.
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.
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.
In a small bowl, mix the cornstarch and water to form a slurry.
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.