Cowboy Butter Asparagus Sirloin Tips: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, use a high-quality garlic-herb butter or make your own with fresh herbs.

If you prefer a thicker sauce, remove the beef and vegetables and simmer the liquid on the stovetop with a cornstarch slurry. For a lighter version, use less butter and add a splash of beef broth to the slow cooker.

To keep the asparagus from overcooking, add it during the last 30 minutes of cooking rather than at the beginning.

If you like your steak tips more browned, sear them in a hot skillet before adding to the slow cooker. This adds a caramelized crust and extra depth of flavor.

Variations

• Mushroom & Onion Version: Add 8 oz sliced cremini mushrooms and 1/2 cup sliced yellow onion to the slow cooker along with the beef. The mushrooms will release moisture and add an earthy flavor that pairs well with the butter and au jus.
• Spicy Kick: Add 1 teaspoon red pepper flakes or a minced jalapeño to the slow cooker for a subtle heat. Or stir in a tablespoon of hot sauce just before serving for a tangy, spicy finish.
• Beef & Broccoli: Swap the asparagus for 3 cups broccoli florets. Add the broccoli during the last 30 minutes of cooking to keep it crisp-tender. The broccoli soaks up the buttery sauce beautifully.
• Herb-Infused Butter: If you can't find cowboy butter, make your own by mixing 1/2 cup softened butter with 2 minced garlic cloves, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, and a pinch of black pepper. Use this compound butter in place of the sticks.

Storage and make-ahead

Fridge

Store leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of broth if needed. The sauce may thicken when chilled.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of beef broth or water to loosen the sauce if necessary.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious.

Reheat gently in a saucepan over low heat or in the microwave, adding a splash of water or beef broth if the sauce has thickened too much.

You can assemble the ingredients in the slow cooker insert the night before and store it in the refrigerator. In the morning, simply place the insert in the slow cooker and cook on low.

Add 30 minutes to the cooking time if starting from cold. The butter and au jus mix can also be measured in advance.

Serving ideas

Serve the sirloin tips and asparagus over creamy mashed potatoes, polenta, or buttered egg noodles. The rich au jus is perfect for soaking into the potatoes or bread. A side of crusty bread or a simple green salad rounds out the meal.

For a low-carb option, serve over cauliflower mash or alongside roasted vegetables. The dish also works well over rice or quinoa, letting the grains absorb the savory sauce. Garnish with fresh chopped parsley or chives for a pop of color.

Frequently asked questions

Recipe card

Cowboy Butter Asparagus Sirloin Tips: 5-Ingredient Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb top sirloin steak tips, hand-cut
• 1 bunch fresh asparagus spears, trimmed
• 4 cloves garlic, smashed
• 2 sticks garlic-herb cowboy butter
• 1 oz au jus mix

Instructions

1. Place the hand-cut top sirloin steak tips in the bottom of the slow cooker in an even layer. Lay the fresh asparagus spears over the beef, then scatter the smashed garlic cloves on top. The beef should be fully covered by the other ingredients so it stays moist during cooking.
2. Place the two sticks of garlic-herb cowboy butter on top of the beef and vegetables. Sprinkle the au jus mix evenly over everything. Do not stir; the butter will melt and create a rich sauce as the slow cooker heats.
3. Cover the slow cooker and cook on LOW for 6 to 7 hours, or until the beef is fork-tender. Avoid opening the lid during the first few hours to keep the heat steady. The butter will melt into a bubbling au jus, and the beef will become tender enough to shred with a fork. Let it rest for 3 minutes before slicing.
4. Test the beef by piercing a piece with a fork. It should slide in easily and the meat should be tender but still hold its shape. If it is not tender enough, continue cooking for 30 minutes more. The asparagus should be tender but not mushy. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the beef rest in the hot sauce for at least 3 minutes before serving. This allows the juices to redistribute. Serve the sirloin tips and asparagus over creamy mashed potatoes, spooning plenty of the garlic-herb butter au jus over the top.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

8 g

Fat

32 g

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