Cowboy Butter Carrot Potato Sirloin Tips Step-by-step instructions

Before you start

Before you start, make sure you have a 6-7 quart slow cooker. There's no need to brown the beef—the slow cooker does all the work. If your steak tips are large, cut them into 2-inch pieces for even cooking.

Rinse and quarter the red potatoes if needed, and have the baby carrots ready. The garlic-herb cowboy butter can be at room temperature or straight from the fridge; it will melt as the cooker heats. Have the au jus mix measured out. That's it—everything goes into the pot in minutes.

Instructions

Layer and Start

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-7 quart slow cooker. Scatter the baby carrots and quartered red bliss potatoes around the beef. Place the sticks of garlic-herb cowboy butter on top. Sprinkle the au jus mix evenly over everything.
   Look for The slow cooker should be about two-thirds full with the beef nestled among the vegetables and butter on top.
   Tip For even cooking, cut any large steak tips into uniform 2-inch pieces.
2. 2Cover and Cook Low and Slow
   Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced with a fork. Let it rest for 3 minutes before slicing.
   Look for The aroma of garlic and herbs fills the kitchen as the butter melts into the au jus.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek releases heat and adds 20 minutes to the cook time.

At the end of this phase, the slow cooker is filled with raw beef, carrots, potatoes, butter, and au jus mix. The butter is starting to melt, and the au jus mix is beginning to dissolve. The scene looks like a neatly arranged pile of ingredients, not yet cooked. This is the 'dump it in' moment—no browning, no sautéing, just layering. Make sure the lid is on securely before turning it on.

Slow-Cook to Tender

3. 3Test for Tenderness
   After the minimum cook time, check the beef by piercing a piece with a fork. It should shred or cut easily with the side of a fork. The potatoes should be soft and the carrots tender. If not, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
   Look for The beef yields easily to a fork, and the vegetables are soft but not mushy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most accurate doneness reading, use an instant-read thermometer inserted into the thickest piece of beef—it should read at least 145°F (63°C).
4. 4Let the Meat Rest
   Turn off the slow cooker. Remove the beef to a cutting board and let it rest for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist and tender.
   Look for The beef rests while the gravy settles in the slow cooker.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip While the meat rests, you can prepare the mashed potatoes or set the table.

After several hours, the kitchen smells of garlic, herbs, and beef. The butter has fully melted into a golden, savory sauce. The beef is visibly darker and tender to the touch, and the potatoes are soft when pierced with a fork. The carrots have brightened in color and are glazed with the gravy. The slow cooker is bubbling gently around the edges. This is the moment to test for doneness and then rest the meat.

Serve and Enjoy

5. 5Serve Over Mashed Potatoes
   Spoon the beef, vegetables, and rich au jus over creamy whipped mashed potatoes on individual plates. Serve hot, with extra gravy spooned over the top.
   Look for The plate is piled with tender beef, glazed carrots, and potatoes, all coated in a buttery, savory gravy.
   Tip For a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker juices; cook on HIGH for 10 minutes.

The final phase is all about plating. The beef, carrots, and potatoes are spooned over whipped mashed potatoes, with the rich, buttery au jus ladled over the top.

The steam rises, and the colors are vibrant: deep brown beef, orange carrots, red potatoes, and golden gravy. The plate looks like a hearty, homey dinner that's both comforting and impressive. The first bite is tender, savory, and rich—exactly what you wanted.

Common mistakes

One common mistake is lifting the lid to check on the food—this releases heat and extends the cooking time. Another is overcooking the vegetables, which can turn mushy; if you're cooking on high, check earlier.

Using lean cuts like tenderloin may dry out, so stick to sirloin or chuck. Also, don't skip the rest time for the beef—it helps the juices redistribute, keeping the meat moist. Finally, be careful with salt: au jus mix and seasoned butter can be salty, so taste before adding more.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart with a fork. To be safe, check the internal temperature of the beef with an instant-read thermometer—it should read at least 145°F (63°C) for medium-rare, but for this slow-cooked dish, it will likely be higher.

The potatoes should be soft and easily pierced with a fork, and the carrots should be tender but not mushy. The gravy should be bubbling and thickened slightly from the butter and au jus.

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