Sirloin joint in slow cooker?

[Otherrooms]

Can I cook a sirloin joint in a slow cooker? Will I ruin it?
I thought it was topside and didn't see the price until I got home...

In my defence (there is none I know) I wanted to get in and out of the supermarket ASAP and don't usually buy expensive joints.

Google says you can. I would definitely seal it well in a good frying pan first rather than just dump and go.

I regularly use a slow cooker, so I'm a bit of an expert! You should always seal all meat first, as it improves the flavour. But then yes, it will be wonderful and definitely not ruined! And the juices will make the most flavoursome gravy you have ever tasted.

Pre heat the slow cooker on high until it's well hot, seal the meat, then put it in. Either switch to the automatic setting, or if yours doesn't have that turn it down to the low setting after an hour. Leave until nicely done - don't worry because you'd need to leave it several days before it burnt! I usually start joints several hours before I need them.

Google says you can. I would definitely seal it well in a good frying pan first rather than just dump and go.

I've been googling but most say it's not a good joint for the slow cooker... too late it's in!

Thanks moon ! I've done it!

I usually cook topside and it's delicious!

I had a stringy disaster with a different cut - I can't remember what it was!

I've done sirloin before and never had a problem. The only time I've ever had a stringy outcome it was the quality of the meat - it also shrunk ridiculously, and I suspected that it had been "pumped" to make it bigger and look better.

It was gorgeous! Took less time to slow cook than other joints and was really tender! Loads of flavour & not dry at all - can't justify the cost every week but it really was lovely!

Can I ask how you did it? Just sealed and put in? And for how long? I have a joint just defrosted and would like to try it

I wish I hadn't read this. Now I fancy roast beef

I cut it in half, so that it would cook quicker, put it straight in the slow cookerI (I didn't bother sealing it.)

I added beef stock (4 x beef oxo & boiling water) - enough to go half way up the meat.

I put the slow cooker on high and left it to cook for around 3 -3 1/2 hrs . It was fall apart tender and not in the slightest bit dry!

(Other joints can take up to 5 hrs so this one was was really quick!)

Removed beef and covered with foil,

Made the gravy by tipping the stock into a saucepan & adding corn four/water mix - Brought stock to boil to thicken.

It was divine & we ate the rest today in sandwiches. Best 'roast' beef ever!

That was for waiting