Slow Cooker Cowboy Butter Tenderloin Tips with Broccoli Step-by-step instructions

Before you start

Before you start, make sure the beef tenderloin tips are trimmed and cut into even bite-size pieces, about 1 to 1 1/2 inches. Wash and cut the broccoli into small florets, and slice the mushrooms.

If using homemade garlic-herb butter, prepare it ahead of time and let it soften. Have the dry au jus mix measured and ready. No need to brown the beef first—the slow cooker will do all the work.

Instructions

Layer the Ingredients

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the broccoli florets and sliced baby bella mushrooms over the beef. Dot the top with the garlic-herb butter and sprinkle with the dry au jus mix.
   Look for The ingredients are layered in the slow cooker, with the butter and au jus mix on top.
   Tip No need to stir—the butter and juices will combine as they cook.

At the end of this phase, the slow cooker contains the beef, broccoli, mushrooms, butter, and au jus mix. The butter is dotted over the top, and the dry mix is sprinkled evenly. The ingredients should be evenly distributed, though they will not be fully combined yet. The raw beef is visible, and the vegetables are bright and fresh.

Slow Cook Until Tender

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the broccoli is tender but still bright. The internal temperature of the beef should reach at least 145°F (63°C) for medium-rare, but for this recipe, cooking to 190°F (88°C) yields fall-apart tenderness. Let it rest for 3 minutes before slicing.
   Look for The beef is fork-tender and the sauce is bubbling and thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using a tougher cut like chuck, cook longer until it shreds easily.

After cooking, the slow cooker is bubbling gently. The beef is fork-tender, and the broccoli is tender but still green. The sauce has turned a rich golden-brown, and the aroma of garlic and herbs fills the kitchen. The mushrooms have shrunk slightly and are coated in the glossy sauce. Everything looks moist and inviting.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker. Let the beef rest for at least 3 minutes before serving. Serve the beef and vegetables over creamy whipped mashed potatoes, spooning extra au jus over the top.
   Look for The beef rests, then is spooned over mashed potatoes with plenty of sauce.
   Tip For a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce before serving.

The slow cooker is turned off, and the beef rests for at least 3 minutes. The sauce has settled slightly, and the beef is ready to be served.

The mashed potatoes are creamy and smooth, waiting to be topped with the beef and vegetables. The final dish is a generous scoop of tender beef and broccoli in a buttery au jus, spooned over the potatoes.

Common mistakes

One common mistake is overcooking the broccoli, which can turn it mushy and gray. To avoid this, add the broccoli during the last hour of cooking if you prefer it with more bite.

Another mistake is using a high heat setting, which can toughen the beef. Always cook on LOW for the best texture. Finally, resist the urge to lift the lid and stir—every time you do, heat escapes and extends the cooking time.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart, and the broccoli is tender but still holds its shape.

The internal temperature of the beef should be at least 145°F (63°C) for medium-rare, but for this slow-cooked recipe, it will likely be much higher—aim for 190°F (88°C) if you want fall-apart tenderness. The sauce should be bubbling and slightly thickened. Taste and adjust seasoning with salt and pepper if needed.

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