Cowboy Butter Sirloin Tips and Potatoes: Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the most tender beef, cook on low rather than high. Low heat gives the connective tissue time to break down slowly, resulting in a more fork-tender texture.

If you're short on time, high heat works, but the meat will be slightly chewier. Also, cut the potatoes into uniform halves so they cook at the same rate as the beef. If some pieces are larger, they may stay firm while others turn mushy.

To thicken the sauce, remove the beef and potatoes from the slow cooker and whisk a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) into the remaining liquid. Simmer for a few minutes until it thickens. For extra richness, stir in a tablespoon of cold butter before serving. This adds a glossy finish and a velvety mouthfeel that elevates the dish.

Variations

• Add Vegetables: Add 2 cups of baby carrots or sliced mushrooms along with the potatoes. They'll soak up the buttery sauce and become tender. Increase the cook time by 30 minutes if adding extra vegetables.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño with the garlic for a subtle heat. The spice balances the richness of the butter and au jus.
• Herb Swap: If you don't have cowboy butter, use 1/2 cup unsalted butter mixed with 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 2 cloves minced garlic. Or use a store-bought garlic-herb butter spread.
• Beef Broth Boost: For a more liquid sauce, add 1 cup of beef broth along with the au jus mix. This creates more gravy, perfect for serving over rice or mashed potatoes.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken; add a splash of broth when reheating.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth if needed. Or microwave in 30-second bursts, stirring between, until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The beef and potatoes will continue to absorb the sauce, so they may become even more flavorful.

When reheating, add a splash of beef broth or water to loosen the sauce, as it will thicken as it cools. Reheat gently on the stovetop or in the microwave until hot throughout. Avoid boiling, which can toughen the meat.

This recipe is perfect for making ahead. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook on low as directed.

You can also fully cook the dish and refrigerate it for up to 4 days; reheat gently on the stovetop. The flavors only get better after a day in the fridge.

Serving ideas

Serve the sirloin tips and potatoes over a bed of creamy whipped mashed potatoes to soak up the rich gravy. The combination of the buttery mashed potatoes and the savory beef is classic comfort food.

You can also serve with crusty bread for dipping, or over egg noodles for a different take. A side of steamed green beans or a crisp salad adds a fresh contrast to the rich dish.

For a low-carb option, skip the mashed potatoes and serve the beef and potatoes as a hearty stew in bowls. The sauce is so flavorful that it stands on its own. Garnish with fresh chopped parsley or chives for a pop of color and freshness. This dish is hearty enough to be a complete meal, but you can also serve it as a main with a simple side of roasted vegetables.

Frequently asked questions

Recipe card

Cowboy Butter Sirloin Tips and Potatoes: Slow Cooker

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb sirloin steak tips, cut into 2-inch pieces
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 2 tbsp minced garlic
• 2 sticks garlic-herb cowboy butter, softened
• 1 oz au jus mix (1 packet)

Instructions

1. Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Scatter the halved baby Yukon Gold potatoes and minced garlic over and around the beef. Place the two sticks of garlic-herb cowboy butter on top, then sprinkle the au jus mix evenly over everything. Do not stir.
2. Cover the slow cooker and cook on low for 6 to 7 hours, or until the beef is fork-tender and the potatoes are soft. The butter will melt and combine with the au jus to create a rich, savory gravy. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
3. After 6 hours, check the beef by piercing a piece with a fork. It should shred or cut easily. The potatoes should be fork-tender with no resistance. Use an instant-read thermometer to confirm the beef reaches 145°F (63°C) for medium-rare, or up to 160°F (71°C) for well done. Let the meat rest for at least 3 minutes before serving.
4. Turn off the slow cooker and let the beef rest in the hot liquid for at least 3 minutes. This allows the juices to redistribute through the meat, keeping it moist and tender. Do not skip this step, even though the meat is already cooked.
5. Spoon the sirloin tips, potatoes, and plenty of the garlic-herb butter au jus over creamy whipped mashed potatoes on a plate. Serve immediately, with extra gravy spooned over the top.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

25 g

Fat

32 g

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