Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Bourbon Portobello Sirloin Tips Tips, FAQ & printable recipe

Name: Slow-Cooker Bourbon Portobello Sirloin Tips
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lb sirloin steak tips; 8 oz portobello mushroom caps, thickly sliced; 6 shallots, peeled and halved; 1 1/2 cups mushroom-bourbon gravy (jarred); 4 tbsp salted butter, cut into pats

By Clara Weller · Oct 28, 2026

Slow cooker sirloin tips with portobellos and shallots in bourbon gravy

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the best texture, sear the sirloin tips in a hot skillet before adding them to the slow cooker. This adds a deep, caramelized flavor that enhances the overall dish.

If you have time, do this extra step—it makes a noticeable difference. The gravy will be richer and the beef will have a lovely crust.

To thicken the gravy at the end, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the slow cooker.

Let it cook for 15 minutes on HIGH until glossy. For a thinner gravy, add a splash of beef broth. Always taste before serving and adjust seasoning as needed.

Variations

Beef and Broccoli: Add 2 cups of broccoli florets during the last 30 minutes of cooking for a colorful, nutritious twist. The broccoli will steam in the gravy and add a fresh crunch.
Spicy Kick: Add 1 teaspoon of red pepper flakes or a dash of hot sauce along with the gravy for a spicy version. The heat balances the sweetness of the bourbon and shallots.
Mushroom Medley: Replace half the portobellos with cremini or shiitake mushrooms for a more complex mushroom flavor. Slice them thickly and add them with the other mushrooms.
Herb Infusion: Add 2 sprigs of fresh thyme or 1 teaspoon of dried rosemary to the slow cooker before cooking. Remove the herb stems before serving for a subtle herbal note.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 1-minute intervals, stirring between, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld even more overnight. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the gravy has thickened too much.

This dish is perfect for meal prep. Assemble the slow cooker insert with all ingredients, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed. You can also freeze the fully cooked dish in freezer-safe containers for up to 3 months.

Serving ideas

Serve the bourbon portobello sirloin tips over fluffy white rice to soak up the rich gravy. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables.

The dish also pairs well with egg noodles or creamy mashed potatoes. Garnish with chopped fresh parsley if you like, though it’s delicious as is.

This hearty meal is satisfying on its own, but you can round it out with a simple green salad or steamed green beans. The savory, slightly sweet bourbon gravy is the star, so let it shine. For a special touch, serve with crusty bread for dipping into the sauce.

Frequently asked questions

Can this recipe be made with chicken instead of beef?

Yes, but the cooking time will be different. Use boneless, skinless chicken thighs and cook on LOW for 4 to 5 hours, or until the chicken reaches 165°F (74°C). The chicken will be tender and the gravy will still be delicious, though the flavor will be milder.

What if the gravy is too thin at the end?

If the gravy is thinner than you like, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Cook on HIGH for 15 to 20 minutes, stirring occasionally, until the gravy thickens. Alternatively, remove the beef and vegetables and simmer the gravy on the stovetop to reduce it.

Can this dish be prepared in an Instant Pot?

Yes, use the sauté function to sear the beef first, then add the remaining ingredients and cook on high pressure for 35 minutes with a natural release. The beef will be tender and the gravy rich. For a thicker sauce, use the sauté function after pressure cooking to reduce.

How long can leftovers be kept in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the gravy has thickened too much.

Can this recipe be doubled for a crowd?

Yes, but make sure your slow cooker is large enough—use a 7-quart or larger model. Double all ingredients and keep the cooking time the same. You may need to brown the beef in batches if you choose to sear it, and the resting time remains the same.

Recipe card

Slow-Cooker Bourbon Portobello Sirloin Tips

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb sirloin steak tips
8 oz portobello mushroom caps, thickly sliced
6 shallots, peeled and halved
1 1/2 cups mushroom-bourbon gravy (jarred)
4 tbsp salted butter, cut into pats

Instructions

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.
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.
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.
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.
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.

Contains: milk, gluten

Estimated nutrition per serving

Calories: 420
Protein: 35 g
Carbohydrates: 12 g
Fat: 24 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.