This is good. I followed the recipe except I threw in some baby carrots also. I also deglazed the pan using the bouillon cube dissolved in some water (I would have used the wine but didn't think of it till after I had added the wine to the crock.) I didn't need the cornstarch. It smelled great cooking. One thought/question: it was tasty but the meat was a bit dry. Is that because I used sirloin? I'm new to crockpot cooking but thought I read somewhere that fattier cuts are better for this type of cooking. Next time I think I used chuck.

Mark: you might, can try beef tips next time.