Slow-Cooker Bourbon Gravy Tenderloin Tips with Carrots and Potatoes

This slow-cooker recipe turns simple ingredients into a deeply comforting dinner: tender beef tenderloin tips, sweet baby carrots, and buttery red potatoes all simmered in a rich bourbon-mushroom gravy.

With just 10 minutes of prep, you can walk away and let the slow cooker do the work. The result is a hearty, flavorful meal that tastes like it simmered all day—because it did. Perfect for busy weeknights or a cozy Sunday supper, this dish is sure to become a family favorite.

There’s something magical about a meal that comes together with almost no effort. This slow-cooker bourbon gravy tenderloin tips recipe is exactly that: a handful of ingredients, a quick layer in the crock, and hours of gentle simmering.

The beef becomes meltingly tender, the carrots and potatoes soak up the savory gravy, and the bourbon adds a subtle warmth that elevates the whole dish. Serve it over rice, noodles, or with crusty bread to soak up every last drop. It’s the kind of dinner that makes the house smell wonderful and everyone eager to sit down.

Ingredients

Why this recipe works

Slow cooking is the secret to turning budget-friendly beef tips into fork-tender perfection. The low, steady heat breaks down the connective tissue in the meat, transforming it into buttery, melt-in-your-mouth bites.

Meanwhile, the vegetables cook gently in the same gravy, absorbing all the savory flavors without turning mushy. This hands-off method is forgiving, reliable, and ideal for busy days when you want a home-cooked meal without the fuss.

The bourbon-mushroom gravy does double duty here: it seasons the beef and vegetables while also creating a luscious sauce that coats every bite. The butter adds richness and helps meld the flavors together.

Because everything cooks in one pot, the ingredients exchange juices and aromas, building a deep, complex taste that tastes like you simmered a stock for hours—but it’s all from a jar and a few pantry staples.

Notes and substitutions

For the best results, use beef tenderloin tips or another tender cut like sirloin, cut into 1-inch pieces. If you use a tougher cut like chuck, increase the cooking time to ensure it becomes tender. Baby carrots are convenient, but you can also use regular carrots peeled and cut into 2-inch pieces. Red bliss potatoes hold their shape well, but Yukon Golds or baby potatoes work just as well.

The bourbon-mushroom gravy is the backbone of this dish. Look for a good-quality jarred gravy, or make your own from scratch if you prefer. If you can’t find bourbon gravy, use a rich brown gravy and add a splash of bourbon or Worcestershire sauce for depth. The butter is essential—don’t skip it. It adds a silky finish and helps the sauce cling to the meat and vegetables.

• beef tenderloin tips: sirloin steak, cut into 1-inch pieces (cook a bit longer for tenderness)
• bourbon-mushroom gravy: any rich brown gravy (beef or mushroom) plus 1 tablespoon bourbon, if desired
• red bliss potatoes: Yukon Gold or baby potatoes, halved or quartered
• salted butter: unsalted butter plus a pinch of salt

Equipment

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