Top sirloin round tip steak, also referred to as the crescent roast or face round roast, is located on the rear section of the cow. Although it is typically considered a lean cut of beef, it can be tough and fibrous. Slow cooking helps to tenderize even the toughest cuts of meat by breaking down the connective tissues. Because your steak cooks slowly in a crock pot, it also has time to absorb more flavor and moisture.
Chop the steak into small pieces to ensure even cooking and avoid foodborne illnesses like salmonella. Trim away any excess fat if desired to make the dish healthier.
Add a small amount of a heart-healthy oil such as extra virgin olive oil to a pan and brown the meat on all sides. Although you can omit this step, browning the meat before adding it to the slow cooker adds more flavor to your meal.
Place two or three sliced vegetables, such as green peppers and onions, onto the bottom of a lightly greased slow cooker.
Top the vegetables with the cubed steak.
Pour broth or tomato juice into a separate bowl and mix with seasonings and spices like thyme, pepper flakes and dill. Add the broth mixture to the slow cooker.
Put the lid on the slow cooker and cook on high for 3 hours or until the meat reaches an internal temperature of at least 145 degrees.
Remove the steak chunks from the slow cooker and cover them loosely with aluminum foil to keep the meat warm.
Add a thickening agent such as flour or cornstarch to the juices in the slow cooker to create a sauce. Start with just a couple of tablespoons and add a little more at a time until you reached the desired thickness.
Replace the lid and cook the liquid on high for 30 minutes until it thickens slightly. Return the steak chunks to the slow cooker to reheat the meat.
Serve immediately or refrigerate.
Things You'll Need
1 to 2 pounds top sirloin round tip steak
Extra virgin olive oil or other heart-healthy oil
14 ounces or more of broth or tomato juice
Spices like thyme, pepper flakes and dill
Flour or cornstarch
Do not allow your meat mixture to reach a full boil in the slow cooker. Boiling toughens your meat instead of tenderizing it. Keep the lid on until the end of the cooking time. Lifting the lid periodically to check on the meat reduces the temperature inside the slow cooker and can increase cooking time. Never put frozen steak into your slow cooker. Frozen steak will not reach 145 degrees fast enough and can expose you to foodborne illnesses.
- Eating Well: Food-Safety Tips for Cooking With a Crock-Pot
- University of Minnesota Extension: Slow Cooker Safety
- Texas Beef Council: Beef Round Tip Roast and Steak
- Texas Beef Council: Stewing
- Taste of Home: Slow-Cooked Sirloin Recipe
- USDA Food Safety and Inspection Service: Beef From Farm to Table
- Slow Cookers for Dummies; Tom Lacalamita and Glenna Vance