Slow-Cooker Sour Cream Sirloin Tips with Carrots and Potatoes Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If you have time, searing the steak tips in a hot skillet with a little oil adds a lovely browned crust and deeper flavor, but it's completely optional.

Prepare your vegetables: peel and quarter the potatoes if using whole ones, and measure out the baby carrots. In a small bowl, stir together the sour cream and gravy mix until smooth—this will make it easier to spread over the meat. Have your noodles and butter ready for serving.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker. Scatter the baby carrots and quartered red bliss potatoes around and over the beef. In a small bowl, stir together the sour cream and brown gravy mix until smooth, then spoon the mixture over the meat and vegetables. Do not stir; just spread it evenly.
   Look for The sour cream mixture should be dolloped over the top, covering most of the surface.
   Tip For extra flavor, sear the steak tips in a hot skillet before adding them to the slow cooker.
2. 2Cook on Low
   Cover the slow cooker and cook on LOW for 6 to 8 hours, until the beef is fork-tender and the vegetables are soft. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges, and the meat will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you're home, you can give it a gentle stir once after 4 hours, but it's not necessary.

At the start, the slow cooker contains raw beef, bright orange carrots, and red potato chunks, topped with white dollops of the sour cream mixture. The aroma is fresh and savory. Make sure the sour cream mixture is spread reasonably evenly over the top, though it will melt and blend as it cooks. You're ready to move on when everything is in the pot and the lid is on.

Slow-Cook to Tender

3. 3Finish the Gravy
   Once the beef is cooked through and tender, stir the sauce gently to combine. If the gravy seems thin, let it cook uncovered on HIGH for 15–20 minutes to thicken. Taste and adjust seasoning if needed.
   Look for The gravy should coat the back of a spoon and have a rich, glossy sheen.
   Tip If you prefer a thicker gravy, you can whisk in a slurry of 1 tbsp cornstarch and 2 tbsp water.

After hours of gentle bubbling, the kitchen fills with the rich smell of beef and gravy. The sauce has turned a deep mahogany, and the vegetables are glistening. The meat should be fork-tender, and the sauce should be slightly thickened.

Give it a stir to combine the sauce, and if it's too thin, let it cook uncovered for a few minutes. You're ready to serve when the beef is easily shredded.

Serve and Savor

4. 4Cook the Noodles
   About 20 minutes before serving, bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and toss with the butter until melted.
   Look for The noodles should be tender but still slightly firm to the bite.
   Tip Don't overcook the noodles; they'll continue to soften when they meet the hot gravy.
5. 5Serve and Enjoy
   Spoon the buttered noodles onto plates or into shallow bowls. Ladle the sirloin tips, carrots, potatoes, and gravy over the noodles. Serve hot, straight from the slow cooker.
   Look for The beef should be fork-tender and the vegetables glazed with the rich sauce.
   Tip Garnish with fresh parsley if you like, though the video keeps it simple.

The buttered noodles are piled onto plates, and the beef and vegetables are ladled over the top, coating everything in glossy gravy. The first bite is tender, savory, and comforting. The dish is ready to enjoy as soon as it's plated. Serve it hot, and watch it disappear.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends the cooking time. Another is using lean cuts that dry out; sirloin tips are ideal, but if you use something leaner like round steak, you may want to add a bit of beef broth to keep it moist.

Don't overdo the salt—the gravy mix is already seasoned. Finally, don't skip the rest time; it's essential for the most tender meat.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart with a fork. The carrots and potatoes should be soft when pierced with a knife. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but because it's cooked low and slow, it will likely be much higher.

Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute. The gravy should be thick enough to coat the back of a spoon.

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