Slow-Cooker Bourbon Gravy Tenderloin Tips with Carrots and Potatoes Step-by-step instructions

Before you start

Before you begin, cut the beef tenderloin tips into 1-inch pieces if they aren’t already. Quarter the red bliss potatoes (or halve them if small). Peel the baby carrots if you like, though they are fine as is. Measure out the gravy and cut the butter into four pats.

Have your 6-quart slow cooker ready. No need to sear the meat—this recipe is designed for simplicity. Just layer everything in the crock and turn it on. Prep time is about 10 minutes, and then you’re free to go about your day.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the baby carrots and quartered red bliss potatoes over the beef, distributing them evenly.
   Look for The beef is in a single layer, with vegetables scattered on top.
   Tip Cut the potatoes into similar-sized pieces so they cook evenly.
2. 2Add the Gravy and Butter
   Pour the bourbon-mushroom gravy over the beef and vegetables. Dot the top with the pats of salted butter. Do not stir; the layers will meld during cooking.
   Look for The gravy covers most of the ingredients, and butter pats are visible on top.
   Tip If the gravy is very thick, thin it with a splash of beef broth or water.

At the end of this phase, the slow cooker contains a neat layer of beef, then carrots and potatoes, topped with gravy and butter pats. The ingredients are not stirred—this helps them cook evenly and keeps the vegetables from breaking down too soon.

The gravy should cover most of the surface, and the butter will melt as the slow cooker heats, adding richness. Everything looks colorful and appetizing, ready to start its long, slow simmer.

Low and Slow

3. 3Slow-Cook Low and Slow
   Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently around the edges, and the meat shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes of cook time.
4. 4Check the Temperature
   Insert an instant-read thermometer into the thickest piece of beef. It should read at least 145°F (63°C). Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The meat will continue to cook slightly while resting, so avoid overcooking.

After several hours, the slow cooker is filled with a fragrant, bubbling gravy. The beef has darkened and is fork-tender, the carrots are glossy, and the potatoes are soft. The aroma is rich and savory with a hint of bourbon. The gravy has thickened slightly and coats the back of a spoon. The meat registers at least 145°F (63°C), and the vegetables are easily pierced. This is the moment to turn off the heat and prepare to serve.

Serve and Savor

5. 5Serve Over Rice
   Spoon the beef, vegetables, and gravy over fluffy white rice or your favorite grain. Serve hot, with extra gravy spooned over the top.
   Look for The plate is filled with rice, topped with a generous ladle of beef and gravy.
   Tip For a low-carb option, serve over mashed cauliflower or steamed greens.

The finished dish is spooned over rice, with the beef and vegetables glistening in the dark gravy. The meat is so tender it almost falls apart, the carrots are sweet, and the potatoes are creamy. The gravy is thick enough to coat each bite. The plate looks hearty and inviting, with steam rising from the food. Every element is cooked through and flavorful, ready to be enjoyed.

Common mistakes

One common mistake is lifting the lid too often—each peek releases heat and adds 20 minutes of cooking time. Another is using a lean cut that becomes dry; tenderloin tips are ideal, but if you use a leaner cut, watch the time carefully.

Don’t overcrowd the slow cooker—if you have more than 2 pounds of meat, increase the cooking time or use a larger slow cooker. Finally, don’t skip the rest time after cooking; it allows the juices to redistribute, making the meat more tender.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart, and the potatoes are soft when pierced with a knife. Use an instant-read thermometer to check the beef—it should register at least 145°F (63°C).

Remember that the meat will continue to cook as it rests, so avoid leaving it in the slow cooker on warm for too long, or it may dry out. The gravy should be bubbling gently and slightly thickened. If it seems too thin, you can remove the lid and cook on HIGH for 15–20 minutes to reduce it.

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