Cowboy Butter Tenderloin Tips with Carrots & Potatoes

This slow-cooker dinner is the definition of set-it-and-forget-it. Tender beef tenderloin tips, sweet baby carrots, and buttery red potatoes cook low and slow in a rich garlic-herb butter and au jus until everything is fork-tender and bathed in a savory gravy.

The hands-off method means you can go about your day while the slow cooker works its magic. When you lift the lid, the aroma is incredible—and the payoff is a hearty, comforting meal that feels like a special occasion but comes together with almost no effort.

This recipe turns a handful of simple ingredients into a deeply satisfying dinner. The beef tenderloin tips become meltingly tender, the carrots and potatoes soak up the buttery juices, and the au jus mix creates a savory gravy that ties everything together.

Serve it over creamy mashed potatoes for the full effect. It's the kind of meal that makes a weeknight feel like a Sunday supper, and it's all done in the slow cooker with just a few minutes of prep.

Ingredients

Why this recipe works

The slow cooker's low, steady heat breaks down the connective tissue in the beef, turning even lean tenderloin tips into fork-tender morsels. As the meat simmers, it releases its juices, which mingle with the butter and au jus to create a rich, glossy gravy.

The vegetables cook alongside the beef, absorbing all those savory flavors and becoming soft and sweet. This method requires no browning, no stirring, no fuss—just layer the ingredients and walk away.

The combination of garlic-herb butter and au jus is a classic flavor pairing that elevates beef and vegetables. The butter adds richness and a silky mouthfeel, while the au jus provides deep umami notes. As the butter melts and the au jus dissolves, they create a broth that gently poaches the beef and vegetables, keeping everything moist and flavorful. The result is a dish that tastes like it simmered all day—because it did.

Notes and substitutions

Beef tenderloin tips are the star here, but you can also use sirloin tips or stew meat cut into 1-inch pieces. The slow cooker will make any of these cuts tender.

If you can't find garlic-herb cowboy butter, make your own by mixing softened butter with minced garlic, chopped parsley, and a pinch of black pepper. The au jus mix is a pantry staple that adds concentrated beef flavor—if you prefer, substitute with beef broth and a splash of Worcestershire sauce.

Baby carrots and red bliss potatoes are ideal because they hold their shape during long cooking. You can use regular carrots cut into chunks if you prefer, and Yukon Gold or russet potatoes also work. The slow cooker does the work, but the layering matters: put the beef on the bottom, then the vegetables on top, so the meat stays submerged in the juices. No need to stir—just let the heat do its thing.

• beef tenderloin tips: beef sirloin tips or stew meat (cut into 1-inch pieces)
• garlic-herb cowboy butter: 4 tbsp unsalted butter mixed with 1 tsp garlic powder, 1 tsp dried parsley, and 1/2 tsp black pepper
• au jus mix: 1 cup beef broth plus 1 tsp Worcestershire sauce and 1/2 tsp onion powder

Equipment

• 6- to 7-quart slow cooker
• Cutting board
• Chef's knife
• Measuring spoons
• Serving spoon