Cowboy Butter Broccoli Sirloin Tips: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients ready: sirloin steak tips, fresh broccoli florets, sliced baby bella mushrooms, garlic-herb cowboy butter, and au jus mix. If you're using a whole sirloin steak, cut it into 1-inch cubes.

You'll also want to have a 6-quart slow cooker on hand—this recipe fits perfectly in that size. No need to preheat or brown anything; just have your ingredients prepped and ready to layer.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker in an even layer. Scatter the broccoli florets and sliced mushrooms over the beef. Place the sticks of garlic-herb cowboy butter on top, then sprinkle the au jus mix evenly over everything.
   Look for The butter and au jus sit on top of the beef and vegetables, ready to melt down.
   Tip No need to stir—the layers will meld as the slow cooker works.
2. 2Cover and Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the beef is fork-tender and the broccoli is crisp-tender. The butter will melt into the au jus, creating a rich gravy that coats the meat and vegetables. Let it rest for 3 minutes before slicing.
   Look for The sauce 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 For the most tender beef, use the low setting and resist lifting the lid too often.

At the end of this phase, the slow cooker is filled with raw beef, broccoli, mushrooms, butter, and au jus mix. The butter is still solid and sitting on top.

The ingredients are not yet cooked, but the setup is complete. The slow cooker is covered, and the cooking process has begun. You'll notice the butter starting to melt and the au jus dissolving as the heat builds.

Check and Rest

3. 3Check the Beef Temperature
   After the minimum cooking time, check the internal temperature of the thickest piece of steak with an instant-read thermometer. It should read at least 145°F (63°C). If it hasn't reached that temperature, continue cooking for another 30 minutes and check again.
   Look for The thermometer reads 145°F (63°C) or higher, and the meat is tender when pierced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the beef rest for a few minutes before serving helps keep it juicy.
4. 4Rest the Beef
   Turn off the slow cooker and let the beef rest for at least 3 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
   Look for The sauce settles slightly as the meat rests.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is key for tender, juicy steak tips.

After the cooking time, the beef should be fork-tender and the internal temperature should read at least 145°F (63°C). The broccoli is tender but not mushy, and the mushrooms have released their juices. The sauce is bubbling and aromatic, with a rich, buttery scent. Let the beef rest for at least 3 minutes before serving to ensure maximum juiciness.

Serve and Enjoy

5. 5Serve Over Mashed Potatoes
   Spoon the beef, broccoli, mushrooms, and gravy over creamy mashed potatoes on individual plates. Ladle extra sauce over the top for maximum flavor.
   Look for The gravy is thick and glossy, coating the meat and vegetables.
   Tip For a low-carb option, serve over cauliflower mash or rice.

The dish is ready to serve. The beef is fork-tender, the broccoli is coated in the glossy gravy, and the mushrooms are soft and savory. The aroma is warm and inviting, with notes of garlic, herbs, and beef. Spoon the mixture over mashed potatoes and ladle extra gravy over the top. The result is a comforting, satisfying meal that looks as good as it tastes.

Common mistakes

A common mistake is lifting the lid too often to check on the food. Every time you remove the lid, heat escapes and adds to the cooking time. Trust the recipe and wait until the minimum cooking time has passed.

Another mistake is overcooking the broccoli—if you prefer it more al dente, you can add it during the last 30 minutes of cooking. Also, be mindful of the salt content in the au jus mix; you may want to use low-sodium versions or skip adding extra salt.

How to tell it’s done

The dish is done when the beef is fork-tender and reaches an internal temperature of at least 145°F (63°C) on an instant-read thermometer. The broccoli should be crisp-tender, meaning it yields easily to a fork but still has a slight bite.

The sauce should be bubbling and thickened, with the butter fully melted and incorporated into the au jus. 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