Bourbon Gravy Sirloin Tips: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. If you’re serving this over rice, start the rice cooker or put a pot of rice on the stove—it will be ready by the time the beef is done. Have your ingredients measured and ready: the steak tips, onions, carrots, gravy, and butter.

There’s no chopping required if you use frozen pearl onions and pre-cut carrots. Set out a measuring cup for the gravy and a spoon for the butter. Everything goes into the slow cooker in layers, so no need to preheat or pre-cook anything.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker in an even layer. Scatter the pearl onions and carrots over the beef. Pour the mushroom-bourbon gravy over everything, then top with the butter pats. Do not stir.
   Look for The beef should be mostly covered by the gravy; the butter will melt as it cooks.
   Tip For even cooking, try to keep the beef in a single layer if possible.

At the end of this phase, the slow cooker is filled with raw beef, onions, carrots, gravy, and butter. The gravy should be poured over the top, but it’s okay if some beef is peeking out.

The butter pats sit on top and will melt during cooking. The ingredients should be in a single layer as much as possible. This is the 'dump it in' moment—everything is in place, and the slow cooker is ready to go.

Slow Cook to Tender

2. 2Slow Cook Until Tender
   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 reaches an internal temperature of at least 145°F (63°C). Let the beef rest for at least 3 minutes before serving.
   Look for The gravy will be bubbling gently around the edges and the meat will shred 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.

After 6 to 7 hours on low, the slow cooker will be bubbling gently, and a rich, savory aroma will fill the kitchen. The beef should be fork-tender, and the gravy will have darkened and thickened. The onions will look glossy and caramelized, and the carrots will be tender. Use a fork to test a piece of beef—it should pull apart easily. The internal temperature should be at least 145°F (63°C).

Serve and Enjoy

3. 3Serve Over Rice
   Spoon the hot beef, onions, and carrots over fluffy white rice or mashed potatoes. Ladle extra gravy over the top and serve immediately.
   Look for The gravy should be thick enough to coat the back of a spoon.
   Tip For a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes.

The final phase is all about serving. Spoon the beef, onions, and carrots over rice or mashed potatoes, and ladle the gravy over the top. The gravy should be thick enough to coat the back of a spoon. The meat should be glistening with sauce, and the vegetables should be soft and sweet. Serve hot, and watch it disappear.

Common mistakes

One common mistake is lifting the lid to peek. Every time you lift the lid, you release heat and add 20 minutes to the cooking time. Trust the slow cooker and leave it closed. Another mistake is using a lean cut like tenderloin—it will dry out.

Stick with sirloin tips or chuck. Don’t skip the butter; it adds richness and helps the gravy coat the meat. If the gravy seems thin at the end, whisk in a cornstarch slurry and cook for 20 more minutes. Avoid overcooking, which can make the beef mushy.

How to tell it’s done

The beef is done when it is fork-tender and easily pulls apart with a fork. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer inserted into the thickest piece. Because the slow cooker cooks low and slow, the meat will be well past that temperature, but checking ensures safety.

The onions should be soft and translucent, and the carrots should be tender but not mushy. The gravy will have thickened slightly and will be bubbling gently around the edges. 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