Bourbon Gravy Pepper Tenderloin Tips: Easy Crockpot Dinner

This Bourbon Gravy Pepper Tenderloin Tips recipe is the ultimate dump-and-go Crockpot dinner. Tender beef tenderloin tips simmer low and slow in a rich, savory bourbon-mushroom gravy with sweet bell peppers and red onions.

Just toss everything in the slow cooker, set it, and forget it—hours later you'll have a steakhouse-quality meal with minimal effort. Serve it over fluffy white rice to soak up every drop of that glossy, flavorful sauce.

Slow cooker meals are a weeknight lifesaver, and this one delivers big flavor with almost zero hands-on time. Beef tenderloin tips are naturally tender, and when cooked low and slow in a bourbon-mushroom gravy, they become melt-in-your-mouth delicious.

The bell peppers and onions soften just enough to add sweetness and texture without turning mushy. This recipe is perfect for busy days when you want a hearty, comforting dinner waiting for you at the end of the day.

Ingredients

Why this recipe works

The slow cooker does all the work here: low, gentle heat breaks down the beef's connective tissue, turning even lean tenderloin tips into fork-tender morsels.

The bourbon-mushroom gravy, with its deep umami and slight sweetness, coats every piece of beef and vegetable, creating a rich, cohesive sauce. Because the ingredients are layered without stirring, the peppers and onions retain some of their structure, offering a pleasant contrast to the tender beef.

The 'dump and forget' method is foolproof: no searing, no deglazing, no constant stirring. The sealed environment of the slow cooker traps steam and flavors, so the gravy develops depth over hours without any attention.

The butter adds a silky finish, while the bourbon (in the gravy) lends a subtle warmth that complements the beef. This is a set-it-and-forget-it recipe that feels special enough for a Sunday supper yet easy enough for a Tuesday.

Notes and substitutions

Beef tenderloin tips are the star here, but you can substitute sirloin tips or even chuck roast cut into chunks. The key is to choose a cut that benefits from long, slow cooking. The bourbon mushroom gravy is typically sold in jars near other gravies and sauces; look for one with a rich, dark color. If you can't find it, use a beef gravy and add a splash of bourbon and some sliced mushrooms.

Use a 6-quart slow cooker for best results—it gives the ingredients room to cook evenly. The butter pats on top melt into the gravy, enriching it without needing extra thickeners. For the peppers, thick strips hold up better than thin slices, and red onion wedges soften beautifully. Serve over white rice, egg noodles, or mashed potatoes to soak up the delicious gravy.

• beef tenderloin tips: beef sirloin tips or chuck roast cut into 1-inch cubes work well; adjust cooking time as needed.
• bourbon mushroom gravy: Use a jarred beef gravy with a splash of bourbon and sliced mushrooms if preferred.
• salted butter: Unsalted butter plus a pinch of salt can be used.
• green or red bell pepper: Any color bell pepper or a mix of sweet peppers works.

Equipment

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