Slow-Cooker Bourbon Gravy Sirloin Tips Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always choose a cut that benefits from low-and-slow cooking, like sirloin tips or chuck roast. If you're short on time, you can cook on HIGH for 4-5 hours, but low is better for achieving that fall-apart texture.

To enhance the bourbon flavor, you can add an extra splash of bourbon in the last 30 minutes of cooking—just let it cook off slightly before serving.

The gravy is the heart of this dish, so don't skimp on quality. If you have time, make a homemade mushroom gravy with beef broth, mushrooms, and a touch of bourbon.

To thicken the gravy at the end, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Let it cook for 10-15 minutes until it thickens.

Variations

• Mushroom and Onion: Add 1 cup of sliced cremini mushrooms and 1/2 cup of diced yellow onion along with the potatoes. The mushrooms will soak up the gravy and add an earthy flavor. You may need to increase the gravy by half a jar to keep everything moist.
• Spicy Kick: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper to the gravy before pouring it over the meat. For extra heat, stir in a chopped chipotle pepper in adobo sauce. Serve with a dollop of sour cream to balance the spice.
• Herb Infusion: Add 2 sprigs of fresh rosemary and 3 sprigs of fresh thyme to the slow cooker before cooking. Remove the herb sprigs before serving. The herbs will infuse the gravy with a fragrant, woodsy note that pairs beautifully with the bourbon.
• Beef and Bacon: Cook 4 slices of bacon until crisp, then crumble. Add the crumbled bacon to the slow cooker along with the other ingredients. The bacon adds a smoky depth that complements the bourbon gravy. Reserve a little bacon for garnish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

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

Reheat

Reheat individual portions in the microwave for 2-3 minutes, stirring halfway.

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.

To reheat, simply microwave individual portions or warm gently on the stovetop. The gravy may thicken when chilled, so add a splash of beef broth or water when reheating to loosen it if needed.

This recipe is perfect for meal prep. You can 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 since you're starting from cold. Alternatively, cook the entire dish, let it cool, and refrigerate for up to 4 days.

Serving ideas

Serve these sirloin tips over fluffy white rice, mashed potatoes, or egg noodles to soak up all the rich gravy. A side of steamed green beans or a crisp green salad adds a fresh contrast to the hearty dish. For a low-carb option, serve over cauliflower rice or with roasted vegetables.

Garnish with a sprinkle of fresh parsley or chives for a pop of color and freshness. If you like a bit of heat, add a dash of hot sauce or red pepper flakes. This dish is also delicious with crusty bread for dipping into the gravy. It's a satisfying meal that will please the whole family.

Frequently asked questions

Recipe card

Slow-Cooker Bourbon Gravy Sirloin Tips

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb top sirloin steak tips
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 2 tbsp minced garlic
• 1 jar (12 oz) mushroom-bourbon gravy
• 4 tbsp salted butter, cut into pats

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

30 g

Fat

24 g

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