Cowboy Butter Green Bean Tenderloin Tips: One-Pot Slow Cooker

This slow cooker dinner is the definition of set-it-and-forget-it. Tender beef tenderloin tips, crisp-tender green beans, and russet potatoes cook low and slow in a rich, savory garlic-herb butter and au jus sauce.

The result is a hearty, comforting meal that tastes like it simmered all day—because it did. With just a few minutes of prep and a handful of ingredients, dinner is practically made on its own. Perfect for busy weeknights or a lazy Sunday, this one-pot dish delivers deep flavor without any fuss.

This recipe brings together the best of slow-cooker convenience and bold, homey flavor. Beef tenderloin tips are nestled with green beans and potatoes, then topped with garlic-herb cowboy butter and a packet of au jus mix. As the slow cooker works its magic, the butter melts into a luscious sauce that coats every ingredient.

The beef becomes fork-tender, the potatoes soak up the savory juices, and the green beans stay pleasantly crisp. It's a complete meal in one pot, with minimal cleanup and maximum comfort. Whether you're feeding a family or meal-prepping for the week, this dish is a reliable, delicious choice.

Ingredients

Why this recipe works

The slow cooker is the hero here. Cooking the beef low and slow allows the connective tissue in the tenderloin tips to break down, turning them exceptionally tender. The gentle, even heat also lets the potatoes cook through without becoming mushy, and the green beans retain a slight bite. The long simmer concentrates the flavors of the butter and au jus into a rich, savory sauce that clings to every ingredient.

The combination of garlic-herb butter and dry au jus mix creates a deeply savory, buttery gravy with minimal effort. The butter adds richness and a silky mouthfeel, while the au jus provides a beefy, salty backbone.

Layering the ingredients—beef on the bottom, vegetables on top—ensures everything cooks evenly and the flavors meld without stirring. This method is foolproof and delivers consistently delicious results.

Notes and substitutions

Beef tenderloin tips are the star, but you can substitute sirloin steak cut into cubes if needed. Look for already-trimmed tips to save prep time. Fresh green beans are best; if using frozen, thaw and reduce the cooking time by about 30 minutes.

Russet potatoes hold up well, but Yukon Golds also work beautifully. The garlic-herb cowboy butter is a shortcut—if you can't find it, mix softened butter with minced garlic, parsley, and a pinch of thyme.

You'll need a 6-quart slow cooker for this recipe. A larger or smaller one may affect cooking times, so adjust accordingly. The dry au jus mix is typically found in the gravy or seasoning aisle. If you prefer a thicker sauce, you can whisk a cornstarch slurry into the liquid after cooking. This recipe is naturally gluten-free if you choose a gluten-free au jus mix, but always check labels.

• beef tenderloin tips: sirloin steak, cut into 1-inch cubes (cook a little longer if needed)
• fresh green beans: frozen green beans, thawed (reduce cook time by 30 minutes)
• russet potatoes: Yukon Gold potatoes, cubed
• garlic-herb cowboy butter: 4 oz (1 stick) unsalted butter mixed with 2 cloves minced garlic and 1 teaspoon dried parsley

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring spoons
• Serving spoon