Slow-Cooked Sirloin

This last weekend, I finally got a chance to try some new recipes!!!

Slow-Cooked Sirloin

1 1/2 lbs. beef sirloin (I used already cut sirloin steaks.)
1 medium onion, diced
1 medium green pepper, diced or cut into thin strips
1 --14  1/2 oz. can reduced-sodium beef broth  (I used chicken broth.)
1/4 cup Worcestershire sauce
1/4 tsp. dill weed
1/4 tsp. dried thyme
1/4 tsp. ground pepper
dash red pepper flakes

2 Tbsp. cornstarch
2 Tbsp. water

Brown beef on both sides.
Place in slow cooker.
Saute onions and green pepper in the skillet you used to brown the meat. Place on top of beef in slow cooker.
Combine broth, Worcestershire, dill, thyme, pepper, red pepper flakes and pour over beef.
Cover and cook on low setting for 6 to 8 hours high setting for 3 or 4 hours.   

(Slow cooker cooking times vary.  Always consult your owners manual or use a meat thermometer to test the temperature before serving.)

One half hour before serving, mix the cornstarch with cold water.  Stir until there the mixture is smooth and add to slow cooker.  Stir to blend in and let cook at another half hour. 

Serve over rice or noodles or alongside mashed potatoes.


(My slow cooker required more than 1/2 hour to really thicken the gravy. Next time, I'll let it cook longer or increase the amount of cornstarch that I add.)