Crock Pot Sirloin Steak Recipes: Tender Sirloin in Gravy
Sirloin steak is a lean cut that cooks up tender in the crock pot when you give it enough liquid and time. This version uses a rich brown gravy with onions and a little garlic.
6
servings15
minutes7
hoursThick sirloin steaks are seared, then slow cooked in beef broth with onions and garlic until fork-tender. The cooking liquid thickens into gravy.
Ingredients
2 1/2 lb top sirloin steak, about 1 1/2 inches thick, cut into 6 pieces
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
2 tbsp olive oil
1 large yellow onion, sliced
5 cloves garlic, minced
1 1/2 cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
2 sprigs fresh thyme
1 bay leaf
3 tbsp cornstarch mixed with 3 tbsp cold water
Chopped parsley, for garnish
Directions
- Season the steak pieces with the salt, pepper and garlic powder.
- Heat the oil in a large skillet over high heat. Sear the steak 2 minutes per side until deeply browned. Do this in batches.
- Spread the onions and garlic across the bottom of a 6-quart slow cooker.
- Lay the steak on top of the onions.
- Whisk the broth, Worcestershire and tomato paste together. Pour it around the steak.
- Add the thyme and bay leaf. Cover.
- Cook on LOW for 7 hours or on HIGH for 4 hours. The steak is done when it shreds easily under a fork.
- Discard the bay leaf and thyme stems. Move the steak to a plate.
- Stir the slurry into the liquid and cook on HIGH, uncovered, for 15 minutes until thickened.
- Return the steak to the gravy and top with parsley.
Notes
- Choose steaks at least an inch thick. Thin sirloin turns to leather before the connective tissue softens. Swap in cremini mushrooms if you want a heartier gravy. Leftovers keep 4 days and freeze well in the gravy for 3 months. Serve with mashed potatoes, buttered noodles or crusty bread.
Can you slow cook a sirloin steak
You can, but only if you treat it like a braise and not a steakhouse cut. A thick top sirloin cooked low in beef broth becomes fork-tender and falls apart in a hearty onion gravy. It will not have a pink center, and that is the point. You also avoid babysitting a pan. After searing, everything goes into the cooker, and the cooker handles the rest while you do something else.
These crock pot sirloin steak recipes work best when the meat has some thickness. Seven hours on LOW lets the muscle fibers relax, and the cooking liquid turns into a gravy you can spoon over rice or potatoes.
Ingredient notes
Top sirloin: Pick steaks at least an inch and a half thick. Thin steaks overcook and go dry well before the gravy is ready.
Beef broth: Choose low-sodium so the gravy can reduce and thicken without turning too salty.
Worcestershire sauce: A couple of tablespoons give the gravy a deep, hearty tang that makes up for the lack of a pan sauce.
Tomato paste: It adds body and a rounded flavor. Stir it into the broth before pouring.
Thyme and bay leaf: Whole sprigs are best, since you can pull them out before serving.
Garlic and onion: Both go in sliced or minced and melt into the gravy. They give the sauce a sweet, rich base without any added sugar.
Tips for the best result
Sear hard: Dry the steaks, season generously, and brown each side in a hot skillet. The browned crust is where most of the flavor in the gravy comes from. It also leaves browned bits in the skillet that you should scrape into the cooker with a splash of broth.
Use the skillet drippings: Pour a splash of broth into the pan, scrape up the brown bits, and add that to the cooker.
Starting with thin steak is the most common mistake: If your steaks are under an inch thick, cut the time to four hours on LOW and watch closely, or choose a chuck roast instead. For a thicker gravy, use the full three tablespoons of cornstarch with cold water, and always stir it into hot liquid.
Swaps and variations
Top round or tri-tip can replace the sirloin with similar timing. Add sliced mushrooms and a splash of red wine to the gravy for a heartier sauce. Use a cup of beef broth with a tablespoon of balsamic if you want a tangier finish. One swap that fails is a ribeye or strip, since expensive marbled steaks lose their texture in a long cook. For a different flavor, stir in a spoonful of Dijon, or swap the thyme for rosemary.
If you want a creamier sauce, whisk a spoonful of sour cream into the gravy after the heat is off. Never add it while the gravy is bubbling.
What to serve with it
Serve the steak and gravy over creamy mashed potatoes or buttered egg noodles. Roasted carrots or a green salad with a sharp vinaigrette cut through the richness. Spoon extra gravy over the top and set out crusty bread. A side of roasted Brussels sprouts adds a nice bitter note.
Storing, freezing and reheating
Refrigerate in the gravy for up to four days. It freezes for three months. Reheat in a covered pan on low with a splash of broth, which keeps the steak moist and the gravy smooth. Slice leftover steak thin and use it for sandwiches with a little gravy on the side.
Crock Pot Sirloin Steak Recipes: Tender Sirloin in Gravy at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 14, led by top sirloin steak, kosher salt, black pepper, garlic powder
Tips for Crock Pot Sirloin Steak Recipes: Tender Sirloin in Gravy
Choose steaks at least an inch thick. Thin sirloin turns to leather before the connective tissue softens. Swap in cremini mushrooms if you want a heartier gravy. Leftovers keep 4 days and freeze well in the gravy for 3 months. Serve with mashed potatoes, buttered noodles or crusty bread.
Crock Pot Sirloin Steak Recipes: Tender Sirloin in Gravy FAQ
How long does Crock Pot Sirloin Steak Recipes: Tender Sirloin in Gravy take?
Crock Pot Sirloin Steak Recipes: Tender Sirloin in Gravy takes 7 hours of cooking after 15 minutes of prep.
How many people does Crock Pot Sirloin Steak Recipes: Tender Sirloin in Gravy serve?
This recipe makes 6 servings.
What do I need to make Crock Pot Sirloin Steak Recipes: Tender Sirloin in Gravy?
14 ingredients, led by top sirloin steak, kosher salt, black pepper, garlic powder. Amounts are in the recipe card above.
