Cowboy Butter Sirloin Tips with Green Beans and Potatoes

This slow-cooker sirloin tips recipe turns a handful of simple ingredients into a rich, savory dinner that tastes like it simmered all day—because it did. The beef comes out fork-tender, the green beans stay slightly crisp, and the potatoes soak up every drop of the garlic-herb butter au jus.

It's the kind of meal that feels special but requires almost no effort. Just layer everything in the crockpot, walk away, and come back to a dinner that's ready when you are.

This recipe is a one-pot wonder: sirloin tips, green beans, and russet potatoes slow-cooked in a savory garlic-herb butter au jus. The beef becomes meltingly tender, the vegetables absorb the rich sauce, and the whole thing comes together with just a few minutes of prep.

It's a hearty, satisfying dinner that's perfect for busy weeknights or a cozy weekend meal. Serve it straight from the crockpot with a side of mashed potatoes or crusty bread to soak up every last bit of the sauce.

Ingredients

Why this recipe works

The slow cooker does all the work here. Low, gentle heat breaks down the connective tissue in the sirloin tips, turning them fork-tender while the potatoes and green beans cook in the same pot.

The garlic-herb butter melts into the au jus, creating a rich, flavorful sauce that coats every ingredient. Because everything cooks together, the flavors meld and deepen over time, resulting in a dish that tastes far more complex than the sum of its parts.

Using a slow cooker also means hands-off cooking. There's no need to brown the beef or sauté the vegetables—just layer everything in the pot and let time do the rest.

This method is forgiving, too: if you're running late, the dish can hold on warm without drying out. The result is a meal that's both comforting and practical, with a sauce that's perfect for sopping up with bread or spooning over mashed potatoes.

Notes and substitutions

Top sirloin steak tips are ideal for slow cooking because they become tender with long, moist heat. If you can't find them, chuck roast cut into chunks works just as well. Fresh green beans hold their texture better than frozen, but frozen can be added during the last 30 minutes of cooking. Russet potatoes are starchy and absorb the sauce beautifully, but Yukon Golds are a great substitute if you prefer a creamier texture.

Garlic-herb cowboy butter is the flavor star here. It's a compound butter made with garlic, herbs, and sometimes a touch of heat. You can find it in the dairy section of many supermarkets, or make your own by mixing softened butter with minced garlic, parsley, thyme, and a pinch of cayenne. The au jus mix adds savory depth and helps thicken the sauce. Use a good-quality brand for the best flavor.

• top sirloin steak tips: chuck roast, cut into 2-inch pieces (cook 8 hours on low)
• fresh green beans: frozen green beans, thawed (add during the last 30 minutes)
• russet potatoes: Yukon Gold potatoes, cut into 1-inch cubes
• garlic-herb cowboy butter: 4 tablespoons unsalted butter mixed with 2 cloves minced garlic and 1 teaspoon dried herbs

Equipment

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