Slow-Cooker Bourbon Gravy Sirloin Tips Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If your sirloin tips are not already cut, trim any excess fat and cut them into 1-inch cubes. Wash the baby potatoes and halve any larger ones so they cook evenly.

Measure out the minced garlic and have the gravy jar open. No need to preheat anything—just layer the ingredients as directed and turn on the slow cooker. This recipe requires minimal prep, so you can have it started in under 10 minutes.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Scatter the halved baby potatoes over the beef, then add the minced garlic on top. Pour the mushroom-bourbon gravy evenly over everything, and dot with the butter pats. Do not stir.
   Look for The ingredients should be layered without stirring.
   Tip For even cooking, try to arrange the potatoes in a single layer over the beef.
2. 2Cover and Cook Low
   Cover the slow cooker and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. The sauce will be bubbling gently around the edges. Let it rest for 3 minutes before slicing.
   Look for The gravy should be gently bubbling and the beef should shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat and moisture consistent.

At the end of this phase, you should see the raw beef, potatoes, garlic, gravy, and butter neatly layered in the slow cooker. The gravy should cover most of the ingredients, and the butter pats should be visible on top. It's okay if everything isn't perfectly uniform—the slow cooker will blend the flavors as it cooks.

Slow Cook to Tender

3. 3Rest the Meat
   Once the beef is tender, turn off the slow cooker and let the meat rest in the gravy for at least 3 minutes. This allows the juices to redistribute and the meat to remain moist.
   Look for The meat should be fork-tender and the gravy slightly thickened.
   Tip If the gravy seems thin, remove the meat and potatoes and simmer the sauce on the stovetop for a few minutes to reduce.

After 8-9 hours on low, the kitchen should be filled with a rich, savory aroma. The gravy should be bubbling gently around the edges, and the meat should be tender enough to shred with a fork.

The potatoes should be fork-tender and have absorbed some of the gravy's color. The sauce may look slightly separated, but that's normal—just stir gently before serving.

Rest and Serve

4. 4Serve Over Rice
   Spoon the sirloin tips and potatoes over cooked white rice, then ladle the rich bourbon-mushroom gravy over the top. Serve hot, with extra gravy on the side if desired.
   Look for The meat should be glistening with gravy and the potatoes buttery.
   Tip Fluff the rice with a fork before serving for the best texture.

After resting, the meat should be moist and the gravy should be glossy and thick enough to coat a spoon. The potatoes should be buttery and flavorful. When you scoop into the slow cooker, the meat should easily break apart, and the gravy should cling to the beef and potatoes. Serve immediately over rice or with crusty bread.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets out heat and extends cooking time. Trust the recipe and resist the urge to peek. Another mistake is using frozen meat without thawing it first, which can lead to uneven cooking.

Also, avoid overloading the slow cooker—if it's too full, the ingredients may not cook evenly. Finally, don't skip the resting time; it's essential for keeping the meat juicy.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart with a fork. The potatoes should be tender when pierced with a knife. The gravy should be bubbling and slightly thickened.

For food safety, the beef must reach an internal temperature of 145°F (63°C) and rest for at least 3 minutes before serving. Since the slow cooker cooks on low for 8-9 hours, the meat will far exceed this temperature, ensuring it's safe and tender.

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