Sour Cream Garlic Potato Sirloin Tips: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always choose a cut with some marbling, like top sirloin or chuck. Trim excess fat but leave a little for flavor. Cut the meat into uniform pieces so they cook evenly.

If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes of cooking.

To intensify the flavor, you can sear the beef in a hot skillet before adding it to the slow cooker, but this recipe is designed to skip that step.

For a brighter finish, stir in a tablespoon of chopped fresh parsley just before serving. The dish is forgiving — if the gravy seems thin at the end, let it cook uncovered for 15-20 minutes to reduce.

Variations

• Mushroom Stroganoff: Add 8 oz sliced cremini mushrooms along with the potatoes. The mushrooms will release moisture and add earthy flavor. Increase the gravy mix to 1.5 oz for a thicker sauce.
• Spicy Kick: Stir 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper into the sour cream mixture. Add a diced jalapeño with the garlic for extra heat without overwhelming the dish.
• Herb Garden: Add 1 teaspoon dried thyme and 1 teaspoon dried rosemary with the garlic. Garnish with fresh parsley and chives before serving for a bright, aromatic finish.
• Beef and Broccoli: Add 2 cups broccoli florets during the last 30 minutes of cooking. The broccoli will steam in the gravy and stay crisp-tender. Serve over rice instead of noodles.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if the gravy thickens.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until bubbling and hot throughout.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the gravy is too thick. The potatoes may soften further, but they will still be delicious.

This recipe is ideal for meal prep. 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 and cook as directed.

You may need to add 30 minutes to the cooking time because the ingredients start cold. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve the sirloin tips and potatoes over a bed of buttered egg noodles to soak up the rich gravy. The noodles add a comforting, hearty element that balances the dish. For a lower-carb option, serve over steamed rice or with a side of crusty bread for dipping. A simple green salad with a tangy vinaigrette cuts through the richness nicely.

This meal is satisfying on its own, but you can round it out with a vegetable side like roasted green beans or sautéed spinach. The gravy is so good that you'll want extra bread to mop it up.

For a special touch, sprinkle with fresh parsley or chives before serving. The dish pairs well with a glass of red wine, such as a Merlot or Zinfandel.

Frequently asked questions

Recipe card

Sour Cream Garlic Potato Sirloin Tips: Easy Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb top sirloin steak tips, trimmed and cut into 1-inch pieces
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 2 tbsp minced garlic
• 1 cup sour cream
• 1 oz brown gravy mix (1 envelope)
• 12 oz buttered egg noodles, cooked, for serving

Instructions

1. Place the trimmed 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, making sure everything is in a single layer as much as possible.
2. In a small bowl, stir together the sour cream and brown gravy mix until smooth. Spoon the mixture over the beef and potatoes, spreading it gently to cover as much surface as possible. Do not stir.
3. 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 easily pierced with a knife. The sauce will darken and become rich and bubbly. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the dish rest, covered, for at least 3 minutes. The beef should reach an internal temperature of at least 145°F (63°C). Serve the sirloin tips and potatoes over buttered egg noodles, spooning the gravy over the top.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

540

Protein

42 g

Carbohydrates

45 g

Fat

22 g

Sodium

780 mg

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