Cowboy Butter Sirloin Tips with Green Beans and Potatoes Step-by-step instructions

Before you start

Before you start, trim the sirloin tips if needed and cut them into 2-inch pieces. Scrub the potatoes and cut them into 1-inch cubes—no need to peel unless you prefer. Trim the ends off the green beans.

Have the cowboy butter at room temperature so it's easy to dot over the top. Measure the water and au jus mix, and whisk them together in a small bowl. Everything should be ready to go before you begin layering the ingredients in the slow cooker.

Instructions

Layer and Set

1. 1Prepare the Slow Cooker
   Place the sirloin tips in the bottom of a 6-quart slow cooker in a single layer. Scatter the green beans and potatoes over the beef. In a small bowl, whisk the au jus mix with the water until dissolved, then pour over the ingredients. Dot the cowboy butter over the top.
   Look for The beef, vegetables, and butter are layered in the pot, with the au jus mixture covering everything.
   Tip For even cooking, cut the potatoes and beef into similar-sized pieces.

At the end of this phase, the slow cooker contains a neat layer of beef, green beans, and potatoes, topped with butter and a savory au jus mixture. The ingredients are not yet cooked, but they are evenly distributed. The butter is in pieces on top, ready to melt and infuse the dish with garlic and herb flavor as it cooks.

Slow Simmer

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 soft. The butter will melt and blend with the au jus to create a rich gravy. Let it rest for 3 minutes before slicing.
   Look for The aroma of garlic and herbs fills the kitchen, and the sauce is bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

After 6-7 hours on low, the kitchen smells richly of garlic, herbs, and beef. The sauce is bubbling gently around the edges, and the butter has melted into a golden gravy.

The beef is visibly tender, and the potatoes are soft. The green beans have darkened slightly but still hold their shape. The sauce has 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 5 minutes. Use a slotted spoon to transfer the beef, green beans, and potatoes to a serving platter. Spoon the remaining sauce over the top. Serve warm, with mashed potatoes if desired.
   Look for The beef is fork-tender and the sauce is thick and glossy.
   Tip Letting the beef rest in the sauce keeps it moist and flavorful.

After resting, the beef is fork-tender and the vegetables are coated in a glossy, savory sauce. The green beans are tender-crisp, and the potatoes are creamy. The sauce has a deep, beefy flavor with a hint of garlic and herbs. The dish is ready to serve, with the sauce spooned over the top.

Common mistakes

A common mistake is lifting the lid to check on the food, which lets out heat and extends cooking time. Trust the recipe and resist the urge. Another issue is overcrowding the slow cooker—make sure the beef and vegetables are in a single layer as much as possible so they cook evenly.

Also, don't add extra liquid beyond the water and au jus mixture; the beef and vegetables release their own juices as they cook, which can make the sauce too thin if you add too much.

How to tell it’s done

The beef is done when it's fork-tender and easily pulls apart. The internal temperature should reach at least 145°F (63°C), but slow-cooked beef is typically cooked well beyond that, so it will be very tender.

The potatoes should be soft when pierced with a fork, and the green beans should be tender-crisp. The sauce will be bubbling and slightly thickened. If the sauce seems thin, let it cook uncovered for 15-20 minutes to reduce, or whisk in a slurry of cornstarch and water.

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