Cowboy Butter Carrot Potato Sirloin Tips

This slow-cooker dinner is the definition of set-it-and-forget-it. Tender sirloin tips, sweet baby carrots, and buttery red potatoes cook low and slow in a garlic-herb cowboy butter and au jus until everything is fork-tender.

The result is a rich, savory meal that tastes like you spent hours in the kitchen—but the slow cooker does all the work. Serve it over creamy mashed potatoes for a complete, comforting dinner that's perfect for busy weeknights.

There are slow-cooker recipes that promise convenience, and then there's this one—where the ingredients are literally dumped into the pot and forgotten. Sirloin steak tips, baby carrots, and red bliss potatoes are layered in a slow cooker, topped with two sticks of garlic-herb cowboy butter and a packet of au jus mix.

After several hours on low, the beef becomes meltingly tender, the vegetables soak up the buttery gravy, and the whole house smells incredible. This is the kind of meal that makes you look like a hero with almost zero effort.

Ingredients

Why this recipe works

The slow cooker's low, steady heat gently breaks down the connective tissue in the sirloin tips, turning them from chewy to tender. The fat in the cowboy butter melts slowly, basting the meat and vegetables as they cook. This method ensures the beef stays moist and the vegetables become soft without turning to mush. The au jus mix adds a savory, salty backbone that complements the richness of the butter.

Cooking everything together in one pot allows the flavors to meld and deepen. The carrots and potatoes release their natural sweetness into the gravy, while the garlic and herbs from the butter infuse every bite.

Because the ingredients are layered rather than stirred, the beef stays in contact with the bottom of the pot, where it browns slightly and develops a deeper flavor. The result is a cohesive, satisfying dish that tastes like it simmered all day—because it did.

Notes and substitutions

Top sirloin steak tips are ideal because they're relatively lean but still have enough fat to stay moist during long cooking. If you can't find sirloin tips, you can use chuck roast cut into 2-inch cubes—it's even more forgiving and shreds beautifully. Baby carrots are convenient and hold their shape well; regular carrots cut into large chunks work too. Red bliss potatoes are waxy and hold up well, but Yukon Golds are a good substitute.

Garlic-herb cowboy butter is the star of this dish. You can buy it pre-made or make your own by blending softened butter with minced garlic, chopped parsley, thyme, and a pinch of salt. If using salted butter, you may want to reduce the au jus mix slightly to avoid over-salting.

The au jus mix provides a savory, beefy flavor that forms the base of the gravy. If you prefer a gluten-free option, look for a gluten-free au jus mix or use beef broth with extra herbs.

• top sirloin steak tips: chuck roast, cut into 2-inch cubes
• baby carrots: regular carrots, peeled and cut into 2-inch pieces
• red bliss potatoes: Yukon Gold potatoes, quartered
• garlic-herb cowboy butter: 4 tablespoons unsalted butter mixed with 2 minced garlic cloves and 1 teaspoon dried herbs (thyme, rosemary, parsley)

Equipment

• 6-7 quart slow cooker
• Measuring cups and spoons
• Cutting board
• Chef's knife
• Serving spoon