Reviewed: Apr. 6, 2009

Delicious.. I seasned beef well before searing and then placed over the onions in the slow cooker.. I skipped the peppers but added mushrooms during the last 30 minutes. I added an extra cup of broth for more gravy.. I cooked it on high setting for 3 hours; the meat was fork tender, juicy and flavorful.. Served with mashed potatos w/the mushroom gravy and corn.. :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Feb. 17, 2009

I had a pork sirloin in the freezer and had no idea what to do with it so I gave this a whirl. The hubs had second helpings, the little princesses (3 and 5) nibbled on theirs. I didn't have a problem with bland meat. I seasoned them pretty liberally before searing. Then I used the broth to deglaze the yummy bits in the pan before tossing everything into the crockpot. The worsteshire sauce was pretty intense and left it a tad salty. I'm not an avid enough foodie to know what to add in order to balance that flavor out. Bottom line: not the best meat dish I've ever prepared but if I find this cut of meat on sale, I would definitely use this recipe for it.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Jan. 2, 2009

The meat came out very tender and it smelled wonderful. The only problem was the meat was very bland. We had to make sure we smothered it in sauce/gravy. I served the sauce and veggies with rice - tasty, but probably won't make again.

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good one

Cooking Level: Expert

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Reviewed: Nov. 25, 2008

In my opinion this piece of meat (sirloin) is a bit too fatty for this recipe. Make sure you trim as much of the fat as possible otherwise you will be left with a layer of fat.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Nov. 22, 2008

This was very good. I had a lot of sauce with onions & peppers after we had the steak the first time so I cooked a lb of hamburger meat & mixed it in the leftover sauce & served that over rice or mashed potatoes. It was just as good the 2nd time around. The sauce freezes well too.

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MJANTZ

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Reviewed: Oct. 22, 2008

Great recipe!I too made a very slight adjustment. I used 1/2 green pepper and 1/2 red pepper , only used 1/2 the worcestershire sauce.It was delicious and the meat very tender. Thankyou.

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Lerie

Home Town: Owen Sound, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 1, 2008

Great flavor, tender and super easy. I left out the green peppers because I didn't have any. I also used regular beef broth (not low sodium) and used about 3/4 of the can and then added about 1/2 c. water to dilute the salt. I eyeballed all other ingredients.

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 3, 2007

The beef turned out delicious and the smell while cooking was wonderful. Very easy to do before leaving for church. The only downside was the gravy tasted very salty even though I used very low sodium beef broth.

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TIMSCOOLGAL

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Reviewed: Apr. 12, 2007

Very Good. I modified the recipe to leave out the peppers and added some Marsala wine - just my taste. The meat came out very tender and the gravy is tasty. My whole family - even the 18 month old - likes this recipe.

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