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Slow Cooker Smothered Beef (with Sirloin Tip Roast). According to my husband, this was superior to any steakhouse. I simply grinned and did not explain to him how easy it was.
A deeply comforting, slow-cooked beef dish with rich, savory gravy. Tender sirloin pieces absorb bold flavors, creating a hearty, satisfying meal perfect for cozy dinners and effortless home cooking.
Smothered beef is one of such highly comforting foods that appears in many forms in American home cooking particularly the Midwest and South. It is a mere well-placed beef thrown in the oven to cook low, slow, and under an abounding amount of gravy or sauce until it turns fork-tender.
Servings: 6
Ingredients
- Sirloin tip roast (thick-sliced) → 3 pounds (cut in 1-inch or larger pieces or slices, 1 to 1 1/2 inches thick)
- Condensed cream of mushroom soup → 1 can (10.5 oz.)
- Dry onion soup mix → 1 package (1 oz)
- Beef stock (low-sodium preferably) → 1 cup
Slow Cooker Smothered Beef (with Sirloin Tip Roast)
Slow Cooker Smothered Beef: Directions
- Ready the beef: Dry the heavy-sliced sirloin tip roast using paper towels. In case it is one big piece, chop it into slices or large chunks of 1 to 1 1/2 inches in thickness to allow the sauce to cover each of them more thoroughly. This contributes to its even cooking as well as tends to soften all through.
- Preparation of layers in the slow cooker: Add the beef slices or chunks to the bottom of a 5- to 6-quart slow cooker, and as much as possible arrange them in a smooth layer. It is alright that they touch each other a little; they will be reduced in size a little when cooked.
- Blend the smothering sauce: Add the smothering sauce ingredients In a medium bowl, combine the condensed cream of mushroom soup with the dry onion soup mix and the beef broth and whisk until smooth and well blended. It will be quite thick–that which will be made a rich spoon able gravy.
- Pour and coat: Pour the sauce mixture evenly all over the beef in the slow cooker, making sure that all the pieces are covered at least partially. With a spoon or spatula, poke the sauce about to trickle under the slices.
- Slow cook: Spray the inside of the lid of the slow cooker with cooking spray and put the lid on it and cook the beef in the slow cooker on LOW (7 to 8 hours) or on HIGH (4 to 5 hours) until it becomes very tender and can be pulled apart easily with a fork. The lid should not be opened frequently, as each time, it shows out the heat and extends the time of cooking.
- Prepare and serve: When the beef is soft, add some gravy to it by trying it out and adding a splash of water or a little more broth in case it is too thick. A little pinch of black pepper will typically suffice in case it requires a little more warmth, the soup mix has so much salt and aromatics already.
- The smothered beef is to be served hot, and gravy in generous proportions should be poured on it.
Variations & Tips
Since this recipe is actually minimalist in nature, it can be customized in a variety of ways without taking away its essence of a comfort-food. De-glaze a hot pan with 1/4 cup of dry red wine and a splash of the beef broth by quickly searing the pieces of sirloin on both sides and then add those pieces that have been browned and the deglazing liquid to the slow cooker.
