Slow Cooked Top Sirloin with Rosemary and Thyme

We are in the middle of a blizzard here in Baltimore. So what do I do?

Well, come home early from work and cook, of course. :)

I decided to fill the crock pot and not worry about dinner. While it was cooking we played trouble, soccer, watched The Incredibles and had fun. Seriously… is the crock pot NOT one of the best inventions of the century?!

Anyway, I decided to use Top Sirloin for this because it is one of the leanest cuts of beef AND it was on sale. I got a big cut (like this) for 9 bucks and simply cut it in half for this recipe.

I’m glad I have the other half as the husband actually liked this meal. He’s not a stew fan so having a crock pot semi-stewish type of dinner handy that the family actually likes is a bonus for a mid week dinner.

Here’s how I made it. . . Oh! and I should warn you, there isn’t a lot of liquid in this. you may want to increase for your family. I kept it on the dryer side for the stew hating husband. :)Slow Cooked Top Sirloin with Rosemary and Thyme

  • 1lb Top Sirloin with visible fat removed
  • 1/2 sweet onion chopped
  • About 1/2 lb baby cut carrots
  • 1 large russet potato cut into large chunks
  • 1 large sweet potato cut into large chunks
  • 1/2 cup of water
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp whole wheat flour
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/4 tsp fennel seeds
  • fresh ground black pepper

Put the onion, carrots, and potatoes in the slow cooker. Lay the meat on top.

In a small bowl whisk the remaining ingredients and pour over the meat and vegetables.

Cover and cook on high about 3 hours.

Here’s a little before and after shot. . .

Slow Cooked Top Sirloin with Rosemary and Thyme - before

Slow Cooked Top Sirloin with Rosemary and Thyme - after

When it’s done cut it thin and serve with the potatoes, carrots and a drizzle of the liquid.

This makes 4 servings, but I didn’t measure anything post cooking. I simply seperated it into 4 equal servings. Bogus, I know. :)

Approx Nutritional Information per serving
Servings Amt per Serving
4 1/4 of the Recipe
Calories Fat Fiber WWPs
385 15g 5g old: 8 new: 10
Sugar Sat Fat Carbs Protein
7g 6g 36g 27g
Posted in: 10 WWPP, 8 WWP, Crockpot Ideas, Dinner Ideas, Food Photos, Toddler Approved
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11 Comments and 0 Replies

  1. liz

    i will have to try this. i did crockpot pot roast yesterday too, but used a packaged crockpot spice mix on my beef and carrots and taters. it was good but really salty. and that’s saying alot, because i am way too fond of my salt. the other half of the roast is in the freezer, i think it’s waiting for this recipe :)

  2. Krista S.

    That looks so simple and delicious! I have 2 of those big chunks of meat in my freezer right now so I will give this a try in the near future.

    Enjoy the snow! It looks beautiful.

  3. Katie Johnson

    This looks so good. I’m cooking corn on the cob right now, downstairs, and I swear, I thought I was smelling your crock pot dish cooking. Yum. I’ll have to try this.
    My son (25) made your paper bag popcorn again today and whenever I try one of your recipes he asks “Is this from that popcorn lady who cooks easy things that taste good?” After a LIFETIME of trying to get him to eat MY cooking, he likes YOUR stuff. Go figure. Thanks!!!!

  4. Brenda

    Making this now. Just realized I had 3 pound roast though so I cut it in half and plan to save the other half for another meal. My husband just criticized my effort though stating there wasn’t enough liquid in there and that the roast needs to be in more liquid to cook. I told him to leave it alone as I am following a recipe! I hope I am right! Does it really only take 3 hours?

  5. roni

    Brenda – It did but you may want to add more liquid. As I said in my post I kept it light on the liquid because that’s how my hubby likes it. If your hubby’s a gravy man then bump it up. Do what works for you guys!

  6. Kim M

    Excellent flavor! I made this recipe today and it was a hit with my family. I tripled the recipe and cooked it in a large crock pot.

  7. Nubia

    Hm, I don’t have any fennel seeds (and my hubby is getting concerned over all the spices we have and “never” use) but read you can replace it with cumin. If you were to use cumin, how much would you use instead?

    Thanks for the help, I can never season stuff right!

  8. roni

    You could use any spices you like or even just skip the fennel. It’s only for flavor. I’d start with 1/2 tsp and see how you like it.

  9. Brandi

    I was wondering if you could cook this on low for a longer time. Also I only have two sweet potato. Is it okay to use both or shoulf I just use onr and maybe add more carrots?

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