Slow Cooker Cowboy Butter Tenderloin Tips with Broccoli Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality garlic-herb butter. If you cannot find it, make your own by mixing 1/2 cup softened butter with 2 minced garlic cloves, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh thyme, and a pinch of salt.

This compound butter can be made ahead and refrigerated until ready to use.

To thicken the sauce at the end, remove the beef and vegetables from the slow cooker, then whisk 1 tablespoon cornstarch with 2 tablespoons cold water into the remaining liquid.

Cook on HIGH for 10 to 15 minutes, stirring occasionally, until the sauce thickens. Return the beef and vegetables to the pot and stir to coat.

Variations

• Add Onions and Peppers: Add 1 sliced onion and 1 sliced bell pepper along with the beef in step 1. They will soften and sweeten as they cook, adding extra flavor and texture to the dish.
• Use Chicken Instead: Substitute boneless, skinless chicken thighs for the beef. Cook on LOW for 4 to 5 hours, until the chicken is cooked through and tender. Ensure the chicken reaches 165°F (74°C).
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a minced jalapeño with the butter for a subtle heat. The spice will mellow as it cooks, leaving a warm finish.
• Vegetarian Version: Omit the beef and double the mushrooms and broccoli. Use vegetable broth instead of au jus mix, or choose a mushroom-based gravy mix. Cook on LOW for 3 to 4 hours, until the vegetables are tender.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or water to loosen the sauce.

Freezer

Freeze the cooled beef and sauce 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 warmed through. Add a splash of beef broth or water to restore the sauce's consistency.

Store leftover beef and vegetables in an airtight container in the refrigerator for up to 3 days.

The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen it if needed. The flavors continue to meld, making leftovers even more delicious.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

If starting from cold, add 30 to 45 minutes to the cooking time. The garlic-herb butter can also be made up to a week ahead and stored in the refrigerator.

Serving ideas

Serve the beef and broccoli over creamy whipped mashed potatoes, spooning extra au jus over the top. The buttery sauce soaks into the potatoes, making every bite rich and satisfying. A side of crusty bread is perfect for soaking up any remaining sauce.

For a lower-carb option, serve over cauliflower mash or alongside roasted vegetables. The beef and vegetables are hearty enough to stand alone, but the mashed potatoes make it a complete, comforting meal that the whole family will love.

Frequently asked questions

Recipe card

Slow Cooker Cowboy Butter Tenderloin Tips with Broccoli

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 2 lb beef tenderloin tips (or tenderloin medallions, cut into bite-size pieces)
• 3 cups fresh broccoli florets
• 8 oz baby bella mushrooms, sliced
• 1/2 cup garlic-herb butter (such as cowboy butter), softened
• 1 oz dry au jus mix
• creamy whipped mashed potatoes, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

45 g

Carbohydrates

12 g

Fat

32 g

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