Slow-Cooker French Onion Sirloin Tips with Garlic Herb Butter Step-by-step instructions

Before you start

Before you start, trim any excess fat from the sirloin tips and pat them dry with paper towels. Slice the Vidalia onions thinly — about 1/4-inch thick. If using store-bought garlic herb butter, let it soften slightly so it's easy to dot over the top.

Measure out the consommé and au jus mix. Have a 6-quart slow cooker ready. No need to sear the beef; just place it directly into the slow cooker. This recipe is truly dump-and-go, so all you need is a cutting board, a knife, and a measuring cup.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Scatter the sliced Vidalia onions over the beef. Pour the beef consommé over the onions and beef. Sprinkle the dry au jus mix evenly over the top, then dot with the garlic herb butter pieces.
   Look for The slow cooker will be about two-thirds full with the beef and onions.
   Tip For more flavor, sear the steak tips in a hot skillet before adding them to the slow cooker.
2. 2Cover and Cook on Low
   Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the onions are caramelized. Avoid lifting the lid during cooking to maintain the heat. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently and the aroma will be rich and savory.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If time is short, cook on high for 3 to 4 hours, but low heat gives the most tender results.

At the end of this phase, you'll have a slow cooker filled with raw beef, onions, and a liquid mixture. The consommé and au jus mix should be evenly distributed.

The butter pieces will be visible on top. It doesn't look like much yet, but the magic is about to happen. The slow cooker is ready to be turned on, and the house will soon fill with a savory aroma.

Slow Cook and Tenderize

3. 3Check for Doneness
   At the end of the cooking time, check the beef for doneness: it should be fork-tender and easily pulled apart. The internal temperature should read at least 145°F (63°C). If not done, continue cooking in 30-minute increments. Let it rest for 3 minutes before slicing.
   Look for The beef should shred easily with a fork and the onions will be soft and golden.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use an instant-read thermometer to verify the temperature before serving.
4. 4Rest the Beef
   Once the beef is cooked through, turn off the slow cooker and let the beef rest for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist.
   Look for The sauce will settle slightly as it rests.
   Tip While the beef rests, prepare any side dishes like mashed potatoes or crusty bread.

After 6 to 8 hours, the beef should be fork-tender and the onions soft and caramelized. The sauce will have reduced slightly and become richer. The butter will have melted into the sauce, giving it a glossy sheen. The smell is incredible — beefy, buttery, and slightly sweet from the onions. Check that the beef reaches 145°F (63°C) and let it rest before serving.

Serve and Enjoy

5. 5Serve Over Mashed Potatoes
   Spoon the sirloin tips and caramelized onions over creamy mashed potatoes or buttered noodles. Ladle the rich garlic herb butter au jus over the top and serve hot.
   Look for The beef should be glistening with the buttery sauce and the onions will be silky.
   Tip Garnish with fresh parsley or thyme if desired, but the dish is delicious as is.

The final dish features tender sirloin tips coated in a silky, buttery sauce with sweet onion ribbons. Spoon it over mashed potatoes or crusty bread to soak up every drop. The beef should be moist and flavorful, and the sauce should be rich without being greasy. This is comfort food at its best, ready to be devoured.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets heat escape and extends cooking time. Trust the recipe and keep the lid on. Another is overcooking the beef to the point where it becomes dry; even though it's in a slow cooker, too long on high can toughen the meat.

Stick to the recommended times and check for doneness. Also, don't skip the resting time — it helps the juices redistribute. Finally, be careful with salt, as au jus mix and consommé are already salty; taste before adding extra salt.

How to tell it’s done

The beef is done when it's fork-tender and easily pulls apart. The internal temperature should reach at least 145°F (63°C) for food safety, but you'll likely be cooking it longer for tenderness.

The onions should be soft and translucent, and the sauce should be bubbling and slightly thickened. If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and stir it into the sauce during the last 30 minutes of cooking.

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