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

Before you start

Before you start, trim any excess fat from the sirloin tips and cut them into even, bite-size pieces. Dice the onion and slice the mushrooms if they aren't pre-sliced. Measure the butter and set it out so it softens slightly.

Have the condensed cream of mushroom soup, bourbon mushroom gravy, and a 6-quart slow cooker ready. If you plan to serve over rice, start the rice about 30 minutes before the beef finishes cooking, or prepare it ahead and reheat. No need to brown the beef first — the slow cooker does all the work.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Spread the condensed cream of mushroom soup over the beef, then scatter the diced white onion and sliced mushrooms on top. Pour the bourbon mushroom gravy evenly over everything. Dot the surface with the butter pats.
   Look for The slow cooker insert should be about half full, with the beef mostly covered by the soup and gravy.
   Tip No need to stir — the layers will meld as the slow cooker works.
2. 2Cover and Cook
   Place the lid on the slow cooker. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the beef is fork-tender and easily shreds or cuts with a spoon. Let it rest for 3 minutes before slicing.
   Look for The gravy will be bubbling gently around the edges and the aroma of mushrooms and bourbon will fill the kitchen.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking — each peek adds 15 to 20 minutes to the cook time.

As you finish layering the ingredients, the slow cooker insert will be about half full, with the beef visible under a blanket of creamy soup, gravy, and butter. The onions and mushrooms are scattered over the top, and the butter pats sit like little golden islands.

The aroma is fresh and savory, with a hint of mushroom and bourbon. Before covering, give everything a gentle nudge to ensure the gravy and soup are evenly distributed, but don't stir — the layers will meld as they cook.

Slow Simmer

3. 3Check for Tenderness
   After the minimum cook time, check a piece of beef. It should be very tender and easily pull apart with a fork. If not, continue cooking in 30-minute increments until fork-tender. Let the beef rest for at least 3 minutes before serving.
   Look for The beef is done when it offers no resistance to a fork and the gravy has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender results, cook on LOW rather than HIGH.

After several hours, the slow cooker will be gently bubbling around the edges and the kitchen will smell deeply savory with notes of mushroom and bourbon. The beef should be visibly tender, and the gravy will have darkened and thickened slightly. When you press a piece of beef with a spoon, it should yield easily. If it still resists, continue cooking and check again in 30 minutes. The mushrooms will have softened and released their liquid, adding to the sauce.

Serve and Savor

4. 4Serve Over Rice
   Spoon hot cooked rice onto serving plates. Ladle the sirloin tips and gravy over the rice, making sure to include plenty of mushrooms and onions. Serve immediately.
   Look for The gravy should coat the back of a spoon and the beef should be glistening.
   Tip Mashed potatoes or egg noodles also work well in place of rice.

When you lift the lid, steam rises and the gravy glistens under the light. The beef is fork-tender, the mushrooms are silky, and the onions have melted into the sauce. The gravy coats the back of a spoon and clings to the meat. Spoon the mixture over hot rice, making sure each serving gets a generous portion of beef and gravy. The first bite should be rich, savory, and deeply comforting — exactly what a slow cooker dinner should be.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets heat escape and extends the cooking time. Another is using a lean cut like top round without enough fat, which can dry out during long cooking — sirloin tips or chuck are better choices.

Overcrowding the slow cooker can also lead to uneven cooking, so keep the insert no more than three-quarters full. Finally, don't skip the butter — it adds richness and helps the gravy feel silky and indulgent.

How to tell it’s done

The sirloin tips are done when they are fork-tender and easily pull apart with minimal effort. The gravy should be bubbling gently and have thickened slightly from the condensed soup. For food safety, the internal temperature of the beef must reach at least 145°F (63°C) when measured with an instant-read thermometer.

Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute. If the beef is still chewy after the minimum cook time, continue cooking in 30-minute increments until it reaches the desired tenderness.

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