Bourbon Gravy Sirloin Tips with Carrots and Potatoes Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose sirloin tips that have good marbling. If the tips are very lean, you can add an extra tablespoon of butter or a splash of beef broth to keep them moist.

Avoid stirring during cooking—this helps the beef stay in larger pieces and prevents the potatoes from breaking down. If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

The bourbon gravy is the star, so don't skimp on quality. If you can't find mushroom-bourbon gravy, use regular beef gravy and add a splash of bourbon and a handful of sliced mushrooms.

The alcohol cooks off, leaving behind a sweet, smoky depth. For a richer flavor, you can sear the beef in a hot skillet before adding it to the slow cooker, but it's not necessary—the slow cooker does the work.

Variations

• Add Mushrooms: Add 8 oz of sliced cremini or button mushrooms along with the carrots and potatoes. They'll soak up the bourbon gravy and become tender and savory. If you like extra mushroom flavor, use a gravy that includes mushrooms or add a handful of dried porcini.
• Use Chuck Roast: Swap the sirloin tips for a 2 lb chuck roast, cut into 2-inch chunks. Chuck has more connective tissue, which breaks down beautifully in the slow cooker, resulting in ultra-tender, shredded beef. Increase the cook time by 30 minutes if needed.
• Make It Spicy: Add a diced jalapeño or a teaspoon of red pepper flakes along with the butter. The heat will balance the sweetness of the bourbon and carrots. For a smoky kick, stir in a teaspoon of smoked paprika before cooking.
• Swap the Gravy: Use a regular beef gravy and add 2 tablespoons of bourbon and a teaspoon of Worcestershire sauce. This mimics the flavor profile with ingredients you may already have on hand. If you prefer a mushroom-forward flavor, stir in a can of cream of mushroom soup.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to restore the sauce's consistency.

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 bubbling and heated through.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. When reheating, add a splash of beef broth or water to loosen the gravy, as it will thicken as it cools. Reheat gently on the stovetop or in the microwave until piping hot.

This recipe is perfect for make-ahead meals. Assemble everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time because the ingredients start cold. The dish also freezes well—see the freezer notes.

Serving ideas

Serve this dish over steamed white rice to soak up the luscious bourbon gravy. For a lower-carb option, spoon it over cauliflower rice or mashed potatoes. A side of crusty bread is perfect for dipping into the sauce.

The vegetables are hearty enough that you don't need a separate side dish, but a simple green salad with a tangy vinaigrette would brighten the plate.

Garnish with a sprinkle of fresh parsley or chives if you like, though the video keeps it simple. This is a one-pot meal that feeds a crowd, so it's ideal for busy weeknights or casual gatherings. The leftovers are even better the next day, so consider making a double batch.

Frequently asked questions

Recipe card

Bourbon Gravy Sirloin Tips with Carrots and Potatoes

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb top sirloin steak tips, cut into 2-inch pieces
• 1 lb baby carrots
• 1 1/2 lb red bliss potatoes, quartered
• 1 1/2 cups mushroom-bourbon gravy (from a jar)
• 4 tbsp salted butter, cut into pats
• Cooked white rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

30 g

Fat

22 g

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