Slow-Cooker Tenderloin Tips with Carrots and Potatoes Tips, FAQ & printable recipe

Tips for success

For the best flavor, use full-fat sour cream—it holds up better during the long cooking time and creates a silkier sauce. If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

Let it bubble for a few minutes to thicken. You can also add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce for extra depth.

To make this recipe even easier, you can assemble everything in the slow cooker insert the night before and refrigerate it overnight. In the morning, place the insert in the slow cooker and cook as directed.

If you're short on time, you can cook on HIGH for 3-4 hours instead of LOW for 6-8 hours—the texture will be slightly less tender, but still delicious. Always ensure the beef reaches 145°F (63°C) before serving.

Variations

• Mushroom Stroganoff: Add 8 oz sliced cremini mushrooms along with the beef. Sauté them in butter for 5 minutes before adding to the slow cooker for extra depth. The mushrooms will release moisture and create an even richer gravy.
• Herb-Infused: Stir in 1 teaspoon dried thyme and 1 teaspoon dried rosemary with the gravy mix. The herbs will infuse the sauce with a warm, aromatic flavor that complements the beef and vegetables beautifully.
• Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes or a diced jalapeño with the vegetables. The heat will balance the creamy sour cream and add a pleasant warmth to the dish.
• Veggie-Packed: Add 1 cup frozen peas during the last 30 minutes of cooking. They will turn bright green and add a pop of color and sweetness. You can also add 1 cup green beans with the other vegetables for extra crunch.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy will thicken; add a splash of broth when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 30-second intervals, stirring in between.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the dish even more delicious the next day. When reheating, add a splash of beef broth or water to loosen the gravy, as it will thicken as it cools. Reheat gently on the stovetop or in the microwave until piping hot.

This recipe can be assembled up to 1 day ahead. Place the beef, carrots, potatoes, sour cream, and gravy mix in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. You may need to add 30 minutes to the cooking time if the ingredients are cold from the refrigerator.

Serving ideas

Serve the beef and vegetables over a generous bed of warm buttered egg noodles, spooning extra gravy over the top. The noodles provide a soft, comforting base that soaks up the rich sauce, making every bite satisfying.

You can also serve this with mashed potatoes or rice if you prefer, or simply enjoy it in a bowl with crusty bread for dipping.

For a complete meal, add a simple green salad with a tangy vinaigrette to cut through the richness of the gravy. A side of steamed green beans or roasted asparagus also works well. If you have leftovers, the dish is even better the next day—the flavors have more time to develop. Just reheat gently and serve with fresh noodles or bread.

Frequently asked questions

Recipe card

Slow-Cooker Tenderloin Tips with Carrots and Potatoes

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb beef tenderloin tips
• 1 cup baby carrots
• 1 1/2 lb red bliss potatoes, quartered
• 1 cup sour cream
• 1 oz brown gravy mix
• 12 oz egg noodles, cooked and buttered

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the beef, vegetables, and gravy over warm buttered egg noodles. Serve immediately, ensuring each plate gets a generous portion of the rich sauce.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

22 g

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