Bourbon Gravy Sirloin Tips with Carrots and Potatoes Step-by-step instructions

Before you start

Before starting, cut the sirloin tips into 2-inch pieces if they aren't already. Quarter the red bliss potatoes, leaving the skin on for texture and color. Measure the gravy and have the butter pats ready.

No need to brown the beef or sauté anything—this recipe is truly dump-and-go. Set out a 6-quart slow cooker and a serving spoon. If serving with rice, start it about 20 minutes before the slow cooker finishes, or use instant rice.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Scatter the baby carrots and quartered red bliss potatoes around and over the beef. Pour the mushroom-bourbon gravy over everything, then dot the top with the butter pats. Do not stir.
   Look for The beef, carrots, and potatoes sit in a single layer with gravy pooling around them.
   Tip Keeping the ingredients in layers helps them cook evenly without breaking up the beef.
2. 2Cover and Cook Low
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. Let it rest for 3 minutes before slicing.
   Look for The gravy is bubbling gently around the edges and the meat shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes of cook time.

At the end of this phase, the slow cooker is filled with raw beef, carrots, potatoes, gravy, and butter. The gravy should cover the ingredients about halfway, and the butter pats are visible on top.

The scene is neat and colorful, with the deep red of the beef contrasting with the orange carrots and golden potatoes. No stirring is needed.

Simmer and Tenderize

3. 3Check for Tenderness
   Using tongs, test a piece of beef. It should pull apart with little resistance. If not, continue cooking in 30-minute increments until it reaches the desired tenderness. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer.
   Look for The beef is deeply browned, the carrots are glossy, and the gravy has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.
4. 4Rest the Beef
   Turn off the slow cooker and let the beef rest in the warm gravy for at least 3 minutes. This allows the meat to reabsorb its juices, making it more tender and flavorful.
   Look for The steam rises gently, and the gravy settles into a rich, glossy sauce.
   Tip Resting is essential for any whole-cut meat—it prevents the juices from running out when sliced.

After several hours, the slow cooker is bubbling gently around the edges. The beef has turned a rich brown, the carrots are glossy, and the potatoes have softened. The gravy has darkened and thickened slightly. The aroma is deeply savory with a hint of bourbon. The beef should be fork-tender and easily pull apart.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon a portion of cooked white rice onto each plate. Ladle the beef, carrots, potatoes, and plenty of bourbon gravy over the rice. Serve hot.
   Look for The rice soaks up the savory gravy, and the beef is fork-tender.
   Tip For a low-carb option, serve over mashed cauliflower instead of rice.

The final phase is all about plating. The beef, carrots, and potatoes are spooned over fluffy white rice, with plenty of gravy ladled on top. The steam rises, and the sauce glistens. The dish looks hearty and comforting, with the vegetables still intact and the beef glistening with sauce. It's ready to be devoured.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Each time you lift the lid, heat escapes and adds 20 minutes of cooking time. Another is cutting the potatoes too small, which can cause them to break down into the gravy.

Stick to quarters for red bliss potatoes. Overcooking can make the beef dry; if you're using a lean cut, check at the minimum time and adjust.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart, and the potatoes are soft all the way through when pierced with a knife. The gravy should be bubbling gently and have thickened slightly.

For food safety, the internal temperature of the beef must reach at least 145°F (63°C) on an instant-read thermometer. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.

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