Description
This comforting crockpot recipe features tender, melt-in-your-mouth sirloin cubes seared to perfection and slow-cooked with fresh aromatics and baby potatoes. It is a restaurant-quality, one-pot solution for busy weeknights that provides a hearty, balanced meal. The slow-cooking process tenderizes the beef while infusing every bite with savory umami flavors, making it a guaranteed family favorite that tastes even better as leftovers the next day.
Ingredients
2 lbs Sirloin Steak, cut into 1.5-inch cubes
1 tsp Sea salt
1/2 tsp Freshly cracked black pepper
1/2 tsp Garlic powder
1/2 tsp Onion powder
2 tbsp Olive oil
1 large Onion, diced finely
3 cloves Garlic, minced
1 cup Low-sodium beef broth
1 tbsp Worcestershire sauce (alcohol-free version)
1 tsp Dried thyme
1.5 lbs Baby potatoes, halved
Instructions
Season the steak cubes thoroughly with salt, black pepper, garlic powder, and onion powder.
Heat olive oil in a skillet over medium-high heat and brown the steak cubes on all sides for 5-7 minutes.
Remove the steak and add onions to the same pan, sautéing until softened, then add the minced garlic.
Transfer the browned steak, sautéed onions, and garlic into the slow cooker.
Add the halved baby potatoes, beef broth, Worcestershire sauce, and dried thyme to the slow cooker.
Cover and cook on low for 6-8 hours until the beef is fork-tender and the potatoes are soft.
Notes
Ensure your Worcestershire sauce is verified alcohol-free. Using low-sodium broth allows better control over the final seasoning. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American