Put the steak, the salt, and the pepper into a big basin, and then toss everything together to incorporate.
Sirloin steak weighing three pounds, two teaspoons of kosher salt, and one teaspoon of black pepper
The first half of the oil should be added to a large skillet that is preheated over medium-high heat.
The steak pieces should be seared in batches before being placed in a slow cooker with a capacity of 8 quarts. If additional oil is required, add it to the pan.
2 teaspoons of oil-based vegetable The onion and garlic should be added to the slow cooker once all of the meat has been browned, and then the steak bites should be tossed as well.
Three cloves of garlic and one tiny sweet onion Pour in the stock made from meat. The au jus packet should be sprinkled on top of the dish. Butter should be sliced and placed on top of the dish.
Four tablespoons of unsalted butter, one ounce of au jus gravy mix, and one cup of beef stock that has not been salted.
Cook on high for three to four hours or on low for six to eight hours with the slow cooker covered.
If you are able to, stir the mixture approximately every half an hour. If desired, sprinkle the dish with some fresh parsley before serving. fresh parsley that has been cut for garnish