How to Get the Best Results
Don’t Overcook the Sirloin
This is perhaps the most important tip.
Sirloin doesn’t have the same connective-tissue structure as a chuck roast, so it isn’t necessarily improved by many hours of slow cooking. Use temperature rather than time as your primary guide.
Don’t Drown the Bacon
Keep most of the bacon above the cooking liquid. This won’t make it crispy, but it gives you a better surface for browning later.
Finish Under the Broiler
If you want that appealing golden-brown bacon exterior, a brief broiling step after slow cooking can make a major difference.
Slice Against the Grain
Look at the direction of the muscle fibers and cut perpendicular to them. This shortens the muscle fibers and can make each bite easier to chew.