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Frozen beef in the slow cooker?

ScarletB Apr 9, 2007 07:56 PM

Hi all,
We just bought two pounds of sirloin tip steak from a stand at the farmer's market and would like to cook it in the slow cooker. Can I put it in the slow cooker frozen, or should it be thawed overnight in the fridge? I have no idea what I want to do with it yet, or what style/dish/flavors we want with it. Don't know if that makes a difference...

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  1. King of Northern Blvd RE: ScarletB Apr 9, 2007 09:09 PM

    I don't think it's wise to go the slow cooker route with sirloin.

    3 Replies
    1. re: King of Northern Blvd
      chef chicklet RE: King of Northern Blvd Apr 9, 2007 09:59 PM

      I have put about a 3-4 pound pork butt in there at around 6 am, and let let it cook all day, and it turned out fine. you will need to adjust your seasonings. I've never done a sirloin frozen in there, but the pork was fine. Using a whole big roast like that you can make all the recipe ingredients and step away.
      A few suggetions are:
      Stout Hearted Beef with garlic mashed potatoes
      Chili Colorado
      Swiss Pot Roast or Beef with Cider served with Noodles.
      I love my slow cooker, and I use it often, especially when I wnat dinner to be ready for us when we've been gone all day. It's a nice "Welcome Home!

      1. re: chef chicklet
        ScarletB RE: chef chicklet Apr 10, 2007 12:35 PM

        When you say beef with cider - do you mean apple cider, hard cider? Sounds good. I have very little experience with meat in general, and with slow cookers especially. Does it have to be a certain cut to be called a pot roast? If I'm looking for recipes for the slow cooker, does it really matter what cut of beef it is? Thanks!

        1. re: ScarletB
          chef chicklet RE: ScarletB Apr 14, 2007 06:55 PM

          Sorry to respond so late, the cider is apple cider. I think that the best pot roast is a chuck roast, cheap cut of meat with more fat. But the recipe for the Beef with Cider calls for apple juice or cider either one, using an Eye of Round, less fat on this cut. comes rolled and tied, you will know it when you see it. This is a really tasty October recipe, making the gravy with 2 whole onions, and then fresh pasta or even spaetzle if you can. We love this one, ultimate comfort meal. I can post entire recipe, let me know.
          to answer your question, I think for some recipes like the one above yes you should use the recommended cut. Don't forget about short ribs of beef, which can be done in a red sauce with cider vinegar too and brown sugar, or Thick cuts of sirloin with mushrooms and wine served with creamy garlic mashed potatoes. Nothing new here, just good homestyle food that you can feed a large amout of people with a few dollars.
          I use the heck out of my slow cooker, and another thing, starting the beef frozen, sometimes is good it doesn't break down into shredded mush.
          Have a good time and experiment with all types of meals and meats. When you are working outside the home or even inside for that matter, it makes life a little easier.

    2. m
      mojoeater RE: ScarletB Apr 9, 2007 10:02 PM

      You can put it in frozen. Just remember that there's a little extra water in the meat, so adjust your liquids accordingly.

      1. pepper_mil RE: ScarletB Apr 10, 2007 05:55 AM

        A slow thaw preserves the texture of the meat better than a quick one, and the crock doesn't really like having frozen on one side of it and heat on the other. If you can protect the crock from the ice by putting vegetables or a sauce around it, that would work but it would also slow down the thawing/cooking part dramatically (which, as KONB points out, might be what you want.) It does depend a lot on your recipe but I would thaw first, all things considered.


        1 Reply
        1. re: pepper_mil
          C. Hamster RE: pepper_mil Apr 10, 2007 11:48 AM

          Slowing down the thawing part seems like a recipe for food poisoning to me.

        2. r
          renov8r RE: ScarletB Apr 10, 2007 10:01 AM

          I would DEFINITELY thaw it overnight! If this is a large piece of meat (i.e. not cut into bite sized pieces) there is no way it will cook uniformly --



          There is just way too big a chance that a sirloin tip is going to thaw unevenly and potentially lead to some very bacteria-friendly conditions.

          1 Reply
          1. re: renov8r
            chef chicklet RE: renov8r Apr 14, 2007 06:58 PM

            My cooker works way too well for that to happen, if it did, I wouldn't use it for frozen meat times. I will never say never but my cooker is on high for frozen meat and the steam takes care of the other side.

          2. mrbunsrocks RE: ScarletB Apr 10, 2007 10:24 AM

            I've thrown frozen roasts in the crockpot before and they always come out nicely. Just remember that slow cooked meat has a totally different texture and flavour; sirloin tip is one of those cuts that's right on the border between tender and tough, so you either need to not cook it past medium (and hence NOT in the slow cooker), or braise it in liquid for 8-10 hours (in the slow cooker) to get tasty results.

            1. Romanmk RE: ScarletB Apr 10, 2007 12:26 PM

              Bad idea. I've been reading that people cooking frozen items is the reason recent slow cookers don't work well. Manufacturers had to raise the temperature their cookers use in order to avoid lawsuits related to food poisoning.

              1 Reply
              1. re: Romanmk
                chef chicklet RE: Romanmk Apr 15, 2007 08:25 AM

                I must have a newer version, mine gets pretty hot. Howver,at garage sales, you'll see those ones that were popular back (bright orange) in the 80s and the things still work! Maybe thats' when the food poisoning problem should be considered. Make sure your temp is high enough not to allow for that icky food P problem. Your point is well taken, thanks!

              2. s
                ScarletB RE: ScarletB Apr 10, 2007 12:33 PM

                Alot of mixed recommendations here - hmmm....
                The rancher said that he uses this sirloin tip steak in the slow cooker often, so I'm not worried about it drying out too much. We'll definitely use liquid and do the long and slow method. I guess I should put it in the refrigerator overnight to thaw some, and then start the cooker in the morning.
                I really can't decide in what style I want this. Leftovers for tacos would be fun, but the first night...?
                Thanks everyone!

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