Bourbon Gravy Sirloin Tips with Carrots and Potatoes

This slow-cooker dinner is the definition of set-it-and-forget-it. Toss sirloin tips, baby carrots, red potatoes, a jar of bourbon gravy, and a few pats of butter into the crockpot, then walk away.

Hours later, you return to a bubbling pot of fork-tender beef, sweet glazed carrots, and creamy potatoes all coated in a rich, savory sauce. It's a complete meal that tastes like you simmered it all day—because you did.

There's something deeply satisfying about a meal that practically cooks itself. This recipe takes top sirloin steak tips and surrounds them with sweet baby carrots, buttery red potatoes, and a store-bought mushroom-bourbon gravy that transforms into something far greater than the sum of its parts.

The slow cooker does all the work, melding the flavors into a rich, glossy sauce that clings to every bite. Serve it over fluffy white rice to soak up every last drop.

Ingredients

Why this recipe works

The slow cooker's low, steady heat breaks down the connective tissue in the sirloin tips, turning a relatively lean cut into fork-tender bites. The long simmer also allows the bourbon gravy to penetrate the beef and vegetables, infusing them with deep, savory flavor.

Because everything cooks together in one pot, the juices from the meat and vegetables mingle with the gravy, creating a sauce that's far more complex than anything from a jar.

The layering method—beef on the bottom, vegetables on top—ensures even cooking without stirring. The butter pats melt slowly, enriching the gravy and helping the vegetables caramelize at the edges. This hands-off approach means you can start dinner in the morning and come home to a finished meal that needs only a spoon and a plate.

Notes and substitutions

Top sirloin steak tips are ideal here because they have enough marbling to stay moist during long cooking. If you can't find them, a chuck roast cut into chunks works beautifully.

Baby carrots are convenient and hold their shape, but regular carrots cut into thick coins are fine. Red bliss potatoes are waxy and won't turn mushy; Yukon Golds are a good substitute.

The mushroom-bourbon gravy is the flavor backbone. Look for a high-quality jarred gravy, or make your own if you prefer. Salted butter adds richness and a touch of seasoning. If you use unsalted butter, consider adding a pinch of salt at the end. Serve over rice to catch every bit of the sauce—mashed potatoes or crusty bread are also excellent.

• top sirloin steak tips: chuck roast cut into 2-inch cubes (cook time may need to increase by 1 hour)
• baby carrots: 3 large carrots, peeled and cut into 2-inch chunks
• red bliss potatoes: Yukon Gold potatoes, quartered
• mushroom-bourbon gravy: 1 1/2 cups beef gravy plus 2 tbsp bourbon and 1/2 cup sliced mushrooms

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Serving spoon
• Dinner plates