Slow-Cooker Tenderloin Tips with Carrots and Potatoes Step-by-step instructions

Before you start

Before starting, cut the red bliss potatoes into quarters (or smaller if they are large) and measure out all the ingredients. There is no need to brown the beef or sauté the vegetables—just place them directly into the slow cooker.

If you plan to serve the dish with egg noodles, cook them according to the package directions just before serving, and keep them warm with a little butter. Have a small bowl ready for mixing the sour cream and gravy mix, and ensure your slow cooker is clean and ready to use.

Instructions

Layer and Sauce

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the baby carrots and quartered red bliss potatoes over the beef, distributing them evenly.
   Look for The beef should be mostly covered by the vegetables, creating a single layer.
   Tip No need to sear the beef first—the slow cooker will tenderize it perfectly.

The raw beef, carrots, and potatoes are layered evenly in the slow cooker, with the sour cream and gravy mix spooned over the top. The sauce will look thick and pale, and the vegetables will be brightly colored. Before moving on, ensure the beef is mostly covered by the vegetables and the sauce is spread as evenly as possible, though it's fine if some areas are more coated than others.

Slow Cook

2. 2Add the Sauce
   In a small bowl, stir together the sour cream and dry brown gravy mix until smooth. Spoon this mixture over the beef and vegetables, spreading it gently to coat as much as possible.
   Look for The sauce will look thick and pale; it will thin out as the slow cooker works.
   Tip For a smoother sauce, whisk the gravy mix into the sour cream before adding.

After several hours on low, the slow cooker will be filled with a rich, bubbling gravy. The beef should be visibly tender, and the potatoes and carrots will be soft and glazed.

The aroma will be deeply savory with a hint of tang from the sour cream. Check that the beef is fork-tender and the vegetables offer no resistance when pierced, and that the gravy has thickened to a coating consistency.

Serve

3. 3Cook Low and Slow
   Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. The sauce will darken and thicken as it cooks. Let it rest for 3 minutes before slicing.
   Look for The gravy should be bubbling gently around the edges and the meat should shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes to the cook time.
4. 4Check the Temperature
   Verify that the beef has reached a safe internal temperature of 145°F (63°C) using an instant-read thermometer. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.
   Look for The thermometer should read at least 145°F (63°C) when inserted into the thickest piece.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the meat isn't fork-tender yet, continue cooking for another 30 minutes and check again.
5. 5Serve Over Noodles
   Spoon the beef, vegetables, and gravy over warm buttered egg noodles. Serve immediately, ensuring each plate gets a generous portion of the rich sauce.
   Look for The gravy should cling to the noodles and coat the beef and vegetables nicely.
   Tip If the gravy seems too thin, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then cook for 10 more minutes.

The finished dish is spooned over warm buttered egg noodles, with the gravy coating every component. The beef should be shreddable, the potatoes creamy, and the carrots sweet and tender. The gravy should be velvety and cling to the noodles. Before serving, taste and adjust seasoning if needed, though the gravy mix usually provides enough salt.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Each time the lid is removed, heat escapes and adds to the cooking time. Another is using low-fat sour cream, which can separate and become grainy during long cooking.

Also, be careful not to overfill the slow cooker—leave about an inch of space at the top so the ingredients can cook evenly. Finally, resist the urge to stir too much; the layers help the vegetables cook at different rates, and stirring can break them apart.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart, and the potatoes and carrots are soft enough to be pierced with a knife without resistance. The gravy should be thick and bubbling around the edges, with a deep brown color.

For food safety, verify that the beef reaches an internal temperature of at least 145°F (63°C) using an instant-read thermometer. Let the meat rest for 3 minutes before serving to ensure it stays juicy.

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