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Home » Recipes

Slow Cooked Top Sirloin with Rosemary and Thyme

Published: May 17, 2023 by Veronica Noone · This post may contain affiliate links · 13 Comments

cooked top sirloin pin

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. 🙂

Ingredients

  • 1lb Top Sirloin with visible fat removed
  • ½ sweet onion chopped
  • About ½ lb baby cut carrots
  • 1 large russet potato cut into large chunks
  • 1 large sweet potato cut into large chunks
  • ½ cup of water
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon whole wheat flour
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon fennel seeds
  • fresh ground black pepper

Instructions

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. . .

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. 🙂

cooked top sirloin featured

Slow Cooked Top Sirloin with Rosemary and Thyme

Elevate your cooking skills with this delicious recipe for slow cooked top sirloin with rosemary and thyme. Your taste buds will thank you!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Cuisine American
Servings 4 people
Calories 331 kcal

Ingredients
  

  • 1 lb Top Sirloin with visible fat removed
  • ½ sweet onion chopped
  • About ½ lb baby cut carrots
  • 1 large russet potato cut into large chunks
  • 1 large sweet potato cut into large chunks
  • ½ cup of water
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon whole wheat flour
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon fennel seeds
  • fresh ground black pepper

Instructions
 

  • Put the onion, carrots, and potatoes in the slow cooker. Lay the meat on top.
    ½ sweet onion chopped, About ½ lb baby cut carrots, 1 large russet potato cut into large chunks
  • In a small bowl whisk the remaining ingredients and pour over the meat and vegetables.
    1 lb Top Sirloin with visible fat removed, 1 large sweet potato cut into large chunks, ½ cup of water, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon whole wheat flour, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ¼ teaspoon fennel seeds, fresh ground black pepper
  • Cover and cook on high about 3 hours.
  • When it's done cut it thin and serve with the potatoes, carrots and a drizzle of the liquid.

Nutrition

Calories: 331kcalCarbohydrates: 43gProtein: 30gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 67mgSodium: 463mgPotassium: 1340mgFiber: 7gSugar: 8gVitamin A: 21543IUVitamin C: 25mgCalcium: 95mgIron: 4mg
Keyword Rosemary, Sirloin, Slow Cooker, Thyme
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Comments

  1. Pauline says

    December 26, 2014 at 5:12 am

    If I were to double the amount of liquids, do I also double the amount of the dried herbs?

    Thanks!

    Reply
    • roni says

      December 29, 2014 at 8:32 am

      I would but you don't have too. 🙂

      Reply
  2. roni says

    April 19, 2012 at 9:08 pm

    Sure! It would probably take at least 5-6 hours though.

    Reply
  3. Brandi says

    April 19, 2012 at 9:42 am

    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?

    Reply
  4. roni says

    July 05, 2011 at 4:51 am

    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.

    Reply
  5. Nubia says

    June 29, 2011 at 11:40 pm

    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!

    Reply
  6. Kim M says

    July 02, 2010 at 7:16 pm

    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.

    Reply
  7. Brenda says

    February 28, 2010 at 9:22 pm

    Thanks Roni! It really was delicious and cooked in 3 hours with just a half cup more liquid than you suggested. So flavorful.

    Reply
  8. roni says

    February 28, 2010 at 6:10 pm

    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!

    Reply
  9. Brenda says

    February 28, 2010 at 5:00 pm

    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?

    Reply
  10. Katie Johnson says

    February 06, 2010 at 6:12 pm

    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!!!!

    Reply
  11. Krista S. says

    February 06, 2010 at 2:00 pm

    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.

    Reply
  12. liz says

    February 06, 2010 at 8:21 am

    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 🙂

    Reply

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