Cowboy Butter Asparagus Sirloin Tips: 5-Ingredient Crockpot Dinner

This slow cooker dinner brings together tender sirloin tips, fresh asparagus, and a rich garlic-herb butter au jus with minimal effort. Just layer the ingredients, set the slow cooker, and walk away.

The result is a hearty, restaurant-quality meal that feels special but requires almost no hands-on time. Perfect for busy weeknights or a cozy weekend supper.

A handful of ingredients—sirloin tips, asparagus, garlic, cowboy butter, and au jus mix—transform into a deeply savory, buttery dish in the slow cooker.

The beef becomes meltingly tender, the asparagus soaks up the garlicky jus, and the sauce is perfect for spooning over mashed potatoes. This recipe is a true dump-and-go dinner that delivers big flavor with almost no effort.

Ingredients

Why this recipe works

The slow cooker's low, steady heat breaks down the connective tissue in the sirloin tips, turning them tender without drying out. Cooking the beef in the butter and au jus keeps it moist and infuses every bite with garlic and herb flavor. The asparagus cooks gently alongside, absorbing the savory sauce without becoming mushy.

The combination of garlic-herb cowboy butter and au jus creates a rich, glossy sauce that coats the beef and vegetables beautifully.

Because the ingredients are layered without stirring, the flavors meld together as the butter melts and the seasonings dissolve into a savory broth. This method requires no sautéing, no deglazing, and no extra pots—just one slow cooker.

Notes and substitutions

Choose well-marbled top sirloin steak tips for the best texture; they should be cut into uniform pieces for even cooking. Fresh asparagus spears are ideal, but trimmed to fit the slow cooker if needed. The garlic cloves can be smashed or left whole—they'll soften and mellow during the long cook.

Garlic-herb cowboy butter is available in many grocery stores, but making your own is simple: blend softened butter with minced garlic, parsley, chives, and a pinch of salt.

If you can't find au jus mix, use a beef bouillon cube dissolved in hot water, or a packet of brown gravy mix for a thicker sauce. Adjust the salt at the end, as the au jus mix is salty.

• top sirloin steak tips: chuck roast cut into 2-inch cubes; cook 8 hours on low for fork-tender results.
• fresh asparagus: broccoli florets or green beans, added during the last 30 minutes to keep them crisp-tender.
• garlic-herb cowboy butter: 4 tablespoons unsalted butter mixed with 1 teaspoon garlic powder and 1 teaspoon dried parsley.
• au jus mix: 1 tablespoon beef bouillon granules plus 1/2 cup hot water.

Equipment

• Slow cooker (Crockpot)
• Cutting board
• Chef's knife
• Measuring spoons
• Serving spoon
• Ladle