Slow-Cooker Bourbon Gravy Tenderloin Tips with Carrots and Potatoes Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose a well-marbled cut like tenderloin tips or sirloin. If you use a tougher cut, extend the cooking time to ensure it breaks down properly.

Cut the meat into uniform pieces so they cook at the same rate. Let the meat rest for at least 3 minutes before serving—this step is crucial for keeping the juices locked in.

The gravy is the star, so don’t be shy with it. If you prefer a thicker sauce, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 30 minutes of cooking.

For a thinner sauce, add a splash of beef broth. Taste the gravy before serving and adjust the seasoning with salt and pepper if needed—the bourbon flavor should be subtle, not overpowering.

Variations

• Mushroom Lover's: Add 8 oz sliced cremini or button mushrooms along with the carrots and potatoes. The mushrooms will release their liquid, adding even more savory depth to the gravy.
• Herb-Infused: Tuck a few sprigs of fresh thyme or rosemary into the slow cooker before cooking. Remove the sprigs before serving. The herbs add a subtle earthy note that pairs beautifully with the bourbon.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a minced chipotle pepper in adobo sauce along with the gravy. This gives the dish a gentle heat that balances the sweetness of the carrots.
• Veggie-Packed: Add 1 cup of frozen peas or green beans during the last 30 minutes of cooking. They will warm through and add a pop of color and nutrients to the meal.

Storage and make-ahead

Fridge

Store 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 in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a little beef broth or water to loosen the gravy if needed.

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 has thickened too much.

This dish is perfect for meal prep. You can assemble the slow cooker insert the night before, cover it, and refrigerate it.

In the morning, place the insert in the slow cooker and cook as directed—just add 30 minutes to the cooking time if starting from cold. You can also cook the entire dish and freeze it in portions for quick dinners later.

Serving ideas

Serve this hearty beef and gravy over fluffy white rice, egg noodles, or mashed potatoes. The gravy is plentiful, so be sure to have something to soak it up—crusty bread works wonderfully. A simple green salad or steamed green beans on the side adds freshness and color to the plate.

For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. The dish is substantial on its own, but a side of crusty bread or a warm roll never hurts.

For a special touch, garnish with chopped fresh parsley or chives before serving—though the video doesn't include it, it adds a pop of color and freshness.

Frequently asked questions

Recipe card

Slow-Cooker Bourbon Gravy Tenderloin Tips with Carrots and Potatoes

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb beef tenderloin tips (trimmed, cut into 1-inch pieces)
• 1 cup baby carrots
• 1 lb red bliss potatoes, quartered
• 1 1/2 cups bourbon-mushroom gravy (store-bought or homemade)
• 4 tbsp salted butter, cut into pats

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the beef, vegetables, and gravy over fluffy white rice or your favorite grain. Serve hot, with extra gravy spooned over the top.

Contains: milk, gluten

Estimated nutrition per serving

Calories

540

Protein

38 g

Carbohydrates

22 g

Fat

32 g

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