Slow-Cooker Montreal Sirloin Poutine Bowl
A Quebec-inspired meal-prep bowl with tender slow-cooked boneless top sirloin in a peppery Montreal-style sauce, roasted potatoes, cheese curds, and green peas.
- Prep time
- 15 min
- Cook time
- 245 min
- Yield
- 1 serving
Ingredients
- 220 g Baby potatoes
- 180 g Beef Broth
- 180 g Boneless Top Sirloin
- 8 g Canola Oil
- 45 g Cheese curds
- 8 g Cornstarch
- 80 g frozen peas
- 25 g Ketchup
- 5 g Montreal Steak Spice
- 70 g Onion
- 20 g Water
- 10 g Worcestershire Sauce
Instructions
- Cut the boneless top sirloin into bite-sized strips and toss with the Montreal steak spice.
- Place the sirloin, onion, beef broth, ketchup, and Worcestershire sauce in the slow cooker. Stir well.
- Cook covered on low heat until the beef is tender, about 240 minutes.
- Meanwhile, halve the potatoes, toss with canola oil, and roast at 220°C until browned and tender, about 30 minutes.
- Mix the cornstarch with water. Stir it into the slow cooker, add the frozen peas, and cook on high heat until the sauce thickens, about 5 minutes.
- Divide the roasted potatoes into a meal-prep container, top with the sirloin mixture, and finish with cheese curds.