Cowboy Butter Green Bean Tenderloin Tips: One-Pot Slow Cooker Step-by-step instructions

Before you start

Before you start, trim the green beans if needed and cut the potatoes into 1-inch cubes—no need to peel them unless you prefer. Pat the beef tenderloin tips dry with paper towels, but do not season them; the butter and au jus will provide plenty of flavor.

Soften the cowboy butter if it's cold, so it's easy to dot over the top. Have your slow cooker ready and all ingredients measured out. This recipe comes together in minutes, so a little prep makes the process seamless.

Instructions

Layer and Season

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the trimmed green beans and cubed russet potatoes over the beef. Dot the top with the garlic-herb cowboy butter, then sprinkle the dry au jus mix evenly over everything.
   Look for The slow cooker is filled with raw beef, vegetables, butter, and seasoning, ready to cook.
   Tip No need to stir—the layers will meld as they cook.

At this stage, the slow cooker contains raw beef, green beans, potatoes, butter, and au jus mix. The ingredients are neatly layered, with the butter and seasoning on top. The raw beef is visible at the bottom, and the vegetables are evenly distributed. The butter is softened and ready to melt during cooking. Everything looks fresh and vibrant, with the promise of a rich, savory meal to come.

Slow Cook to Perfection

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 the potatoes are easily pierced with a knife. The butter will melt into a rich sauce with the au jus. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the aroma of garlic and herbs fills the kitchen.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender beef, choose LOW and the longer end of the time range.

After several hours, the slow cooker is filled with bubbling, aromatic liquid. The butter has melted into a golden sauce, and the beef is visibly tender, easily shredding with a fork.

The potatoes are soft and have absorbed some of the sauce, and the green beans are cooked but still bright. The kitchen smells of garlic, herbs, and beef. The sauce is slightly thickened and coats the back of a spoon.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes. Then serve the beef, green beans, and potatoes with a generous spoonful of the buttery au jus. If desired, serve over creamy mashed potatoes.
   Look for The beef is tender, the vegetables are coated in glossy sauce, and the dish is ready to plate.
   Tip Resting the beef allows the juices to redistribute, keeping every bite moist.

The slow cooker is turned off, and the dish rests for a few minutes. The sauce settles slightly, and the beef remains moist. When you lift a spoonful, the beef, green beans, and potatoes are coated in glossy, buttery gravy. The aroma is rich and savory. The dish is ready to be ladled over mashed potatoes or served as is, with the sauce spooned generously over each portion.

Common mistakes

One common mistake is overcooking the green beans, which makes them mushy. To avoid this, keep an eye on the time and use the lower end of the range if you prefer more crunch. Another pitfall is using frozen potatoes, which can turn grainy; always use fresh.

Skipping the rest time after cooking can cause the beef to dry out—always let it rest in the sauce for at least 3 minutes. Finally, don't be tempted to lift the lid and stir; the slow cooker retains heat and steam, and opening it lets out moisture and extends cooking time.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart, and the potatoes are soft when pierced with a knife. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but because it cooks low and slow, it will be well beyond that and incredibly tender.

The sauce should be bubbly and slightly thickened. If the vegetables are tender but the beef needs more time, continue cooking in 30-minute increments until done.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest