Slow Cooker Cowboy Butter Tenderloin Tips with Broccoli

This slow cooker dinner is the definition of set-it-and-forget-it. Tender beef tenderloin tips, broccoli, and mushrooms cook low and slow in a rich garlic-herb butter and au jus sauce until everything is melt-in-your-mouth tender.

The result is a deeply savory, buttery dish that tastes like it simmered all day—because it did. Serve it over mashed potatoes for a complete, satisfying meal.

Slow cooker meals are a weeknight lifesaver, and this one is a standout. Beef tenderloin tips are paired with broccoli and baby bella mushrooms, then seasoned with garlic-herb butter and au jus mix.

The slow cooker does all the work, turning the beef into fork-tender bites and the vegetables into silky, flavorful morsels.

The sauce becomes a rich, glossy gravy that coats everything beautifully. This recipe is perfect for busy days when you want a hearty dinner without the effort.

Ingredients

Why this recipe works

The slow cooker's low, moist heat breaks down the connective tissue in the beef, making even lean tenderloin tips exceptionally tender. The long cooking time allows the garlic-herb butter and au jus to infuse every bite with deep savory flavor.

Broccoli and mushrooms hold up well in the slow cooker. The mushrooms release their earthy juices, enriching the sauce, while the broccoli stays tender but not mushy, providing a fresh contrast to the rich beef.

Notes and substitutions

Beef tenderloin tips are the star here, but you can substitute sirloin or chuck roast for a more budget-friendly option.

If using a tougher cut, extend the cooking time until the meat is fork-tender. For a lower-fat version, use a lean cut and trim any visible fat.

Garlic-herb butter is available in most supermarkets, but you can make your own by mixing softened butter with minced garlic, fresh herbs, and a pinch of salt. The au jus mix adds depth and a savory umami note; choose a low-sodium version if preferred.

• beef tenderloin tips: beef sirloin or chuck roast, cut into 1-inch cubes (cook time may vary)
• garlic-herb butter: 4 tablespoons unsalted butter mixed with 2 minced garlic cloves and 1 teaspoon dried herbs (thyme, rosemary, or oregano)
• fresh broccoli florets: frozen broccoli florets (thawed and drained, add during the last 30 minutes)
• dry au jus mix: 2 tablespoons beef base or 1 cup beef broth plus 1 teaspoon Worcestershire sauce

Equipment

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