Slow-Cooker Bourbon Portobello Sirloin Tips Step-by-step instructions

Before you start

Before you start, make sure you have a 6- to 7-quart slow cooker. Pat the sirloin tips dry with paper towels (no need to season—the gravy and butter add plenty of flavor).

Slice the portobello caps thickly and peel the shallots, leaving them whole if small or halving larger ones. Measure out the gravy and cut the butter into pats. Have everything ready to go so you can layer it quickly and turn on the slow cooker.

Instructions

Layer and Slow-Cook

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6- to 7-quart slow cooker in a single layer. Scatter the sliced portobello mushrooms and peeled shallots over the beef. Pour the mushroom-bourbon gravy evenly over everything, then dot with the butter pats.
   Look for The beef, mushrooms, and shallots are nestled in the gravy with butter pats on top.
   Tip No need to stir—the slow cooker will meld the flavors as it cooks.
2. 2Cover and Cook
   Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the gravy is bubbling. Let it rest for 3 minutes before slicing.
   Look for The sauce is gently bubbling and the beef shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low and slow yields the most tender results, but high works in a pinch.

The raw ingredients are layered in the slow cooker: beef on the bottom, mushrooms and shallots on top, then gravy and butter.

The cooker is covered and set to LOW. The kitchen begins to fill with the aroma of beef and mushrooms as the gravy warms and the butter melts.

Test and Rest

3. 3Check the Temperature
   Check the internal temperature of the sirloin tips with an instant-read thermometer. It should read at least 145°F (63°C). For extra tenderness, let it go longer until the beef is fall-apart tender. Let it rest for 3 minutes before slicing.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Even though the beef is safe at 145°F, cooking longer will make it more fork-tender.
4. 4Rest the Beef
   Turn off the slow cooker and let the beef rest in the hot gravy for at least 3 minutes before serving. This allows the juices to redistribute and the meat to become even more tender.
   Look for The beef rests in the gravy, absorbing flavor.
   Tip Resting is essential for juicy, tender meat.

After several hours, the gravy is bubbling and the beef is fork-tender. The internal temperature reads at least 145°F (63°C). The beef is allowed to rest in the hot gravy for a few minutes, letting the juices redistribute.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon the sirloin tips, mushrooms, shallots, and gravy over fluffy white rice. Use a slotted spoon for the solids and ladle extra gravy on top.
   Look for The beef and mushrooms are coated in glossy gravy over rice.
   Tip Warm the plates for a nicer presentation.

The sirloin tips, mushrooms, and shallots are spooned over rice, with glossy gravy ladled on top. The meat is tender, the vegetables are soft, and the dish is ready to serve.

Common mistakes

One common mistake is using a lean cut like tenderloin, which can dry out in the slow cooker—stick with sirloin tips or chuck. Another is slicing mushrooms too thin; they’ll disintegrate.

Don’t skip the butter—it adds richness and helps the gravy cling. Also, avoid lifting the lid during cooking; the heat escapes and extends cook time. Finally, don’t overseason; the jarred gravy is usually salty enough.

How to tell it’s done

The dish is done when the beef is fork-tender and the gravy is bubbling and thickened. Insert a fork into a piece of beef—it should shred easily. For food safety, the internal temperature must reach at least 145°F (63°C) for whole cuts of beef.

However, for the most tender results, cook until the beef is fall-apart tender, which will be well above that temperature. The mushrooms should be silky and the shallots soft and sweet.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest