Slow Cooker Butter Beef Sirloin with Vegetables

Slow Cooker Butter Beef Sirloin

This slow cooker butter beef sirloin is a comforting, restaurant-quality meal that practically cooks itself. Tender chunks of beef are braised in a rich, savory sauce with herbs, vegetables, and a touch of red wine for depth. Perfect for busy weeknights when you want something impressive without the fuss.

Ingredients

• 3 pounds beef sirloin, cut into 2-inch chunks
• 6 tablespoons butter
• 1 large onion, sliced
• 6 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine or additional broth
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 3 tablespoons tomato paste
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 1 pound baby potatoes
• 2 cups carrots, cut into chunks

Instructions

1. Heat 3 tablespoons butter in a large skillet over medium-high heat. Season beef with salt and pepper, then brown in batches for 3-4 minutes per side. Transfer to slow cooker.
2. Add remaining 3 tablespoons butter to skillet and sauté onion for 3 minutes until softened. Add garlic and cook 1 minute more.
3. Stir in tomato paste and cook 1 minute. Pour in beef broth and red wine, scraping up browned bits from bottom of pan.
4. Add thyme and rosemary to slow cooker along with the broth mixture.
5. Cover and cook on low for 6-7 hours until beef is very tender.
6. Add potatoes and carrots, cover and cook 2 more hours on low.
7. Stir cornstarch slurry into the slow cooker and cook uncovered on high for 15-20 minutes until sauce thickens.
8. Taste and adjust seasoning as needed. Serve hot.

Practical Tips

• Browning matters: Taking time to brown the beef properly creates a flavorful crust that enriches the entire dish. Don’t skip this step even though the slow cooker will cook it anyway.
• Wine substitution: If you prefer not to use red wine, simply replace it with additional beef broth. The dish will still be delicious with a slightly lighter flavor profile.
• Extra richness: For a creamier sauce, stir in a splash of heavy cream or sour cream at the very end before serving. This adds luxurious depth without overwhelming the savory flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes beautifully for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave until warmed through.

Common Questions

Can I use a different cut of beef? Yes, chuck roast or brisket work wonderfully in this recipe. These tougher cuts actually benefit from slow cooking and become incredibly tender.

How do I know when the beef is done? The beef should be fork-tender and easily break apart after 6-7 hours on low. If it’s still firm, continue cooking and check every 30 minutes.

What if I don’t have a slow cooker? You can make this in a Dutch oven in the oven at 325 degrees Fahrenheit for about 3-4 hours, following the same browning and layering steps.