Cowboy Butter Green Bean Tenderloin Tips: One-Pot Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always choose the LOW setting and allow the full cooking time. The low heat gently breaks down the meat's fibers, resulting in fork-tender bites.

If you're short on time, HIGH works, but the texture may be slightly less tender. Also, cutting the potatoes into even cubes ensures they cook at the same rate as the green beans. Uniform pieces are key to even cooking.

To thicken the sauce, remove the beef and vegetables from the slow cooker, then whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water into the remaining liquid. Cook on HIGH for 10-15 minutes until thickened.

For extra flavor, stir in a splash of Worcestershire sauce or a teaspoon of Dijon mustard before serving. These small additions can elevate the dish without overwhelming the original flavors.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the green beans. They will release moisture and add an earthy depth to the sauce. No other changes needed.
• Spicy Kick: Stir 1 teaspoon of red pepper flakes or a minced jalapeño into the butter before topping. This adds a gentle heat that balances the richness.
• Swap the Potatoes: Use sweet potatoes instead of russet. They cook similarly but bring a subtle sweetness that pairs well with the garlic-herb butter. Cut into 1-inch cubes.
• Make It a Stew: After cooking, stir in 1 cup of beef broth and 2 tablespoons of tomato paste. Simmer on HIGH for 15 minutes, then serve as a hearty stew with crusty bread.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little beef broth or water if needed.

Refrigerate leftovers in an airtight container for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. When reheating, add a splash of beef broth or water to loosen the sauce, as it will thicken when chilled. Reheat gently on the stovetop or in the microwave until piping hot. Avoid boiling, as that can toughen the beef.

You can assemble the raw 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 base and cook as directed.

If you do this, add 30 minutes to the cooking time to account for the cold start. Alternatively, cook the full recipe, let it cool completely, and refrigerate for up to 4 days. Reheat gently before serving.

Serving ideas

Serve this dish straight from the slow cooker for a casual family dinner. Ladle the beef, green beans, and potatoes into shallow bowls, and spoon the buttery au jus over the top.

A side of crusty bread or warm dinner rolls is perfect for soaking up every last drop of the sauce. For a more substantial meal, pile the mixture over creamy mashed potatoes or buttered egg noodles.

This dish also works well as a hearty topping for baked potatoes or polenta. For a lighter option, serve it alongside a simple green salad with a tangy vinaigrette to cut through the richness. Garnish with fresh chopped parsley or chives if you like, but it's delicious as is. The leftovers make a fantastic filling for tacos or a savory pie filling the next day.

Frequently asked questions

Recipe card

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

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb beef tenderloin tips
• 1 lb fresh green beans, trimmed
• 1 1/2 lb russet potatoes, cubed (about 3 medium)
• 2 sticks garlic-herb cowboy butter, softened
• 1 oz dry au jus mix (1 envelope)

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

28 g

Fat

38 g

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