I can’t get over how the garlic butter melts into tender beef tips and creamy potatoes for a rich, savory dinner worth waiting for. One bite and this slow cooker favorite makes its case for a permanent spot on the menu.

Jump to Recipe

I’m obsessed with this Simple Crockpot Garlic Butter Beef Tips And Potatoes because it tastes like the kind of dinner I want after a long, loud day: rich, savory, and seriously satisfying. I love how the beef sirloin tips turn tender and juicy, soaking up all that garlicky butter flavor until every bite feels heavy in the best way.

And the baby potatoes? Soft, buttery, and built for dragging through that glossy sauce.

No fuss, no fancy nonsense. Just big flavor, tender meat, and a plate I keep going back to before I’ve even finished my first serving every time.

Ingredients

Print Recipe (No Advertisments)

Beef sirloin tips turn tender and hearty, like cozy dinner without much fuss.
Baby potatoes soak up all that buttery, garlicky sauce and stay perfectly satisfying.
Butter makes the whole dish rich, glossy, and a little extra comforting.
Garlic brings that warm, savory kick you’ll smell before dinner’s ready.
Yellow onion melts down and adds sweetness without trying too hard.
Beef broth keeps everything juicy and gives the sauce real depth.
Worcestershire sauce adds tangy, savory flavor that makes the beef taste bigger.
Soy sauce sneaks in saltiness and that deep, dinner-party kind of flavor.
Thyme gives it a cozy, herby backbone without tasting too fancy.
Parsley adds a fresh little pop, especially at the end.
Salt and pepper keep the flavors clear, balanced, and not boring.
Cornstarch thickens the sauce so it clings to every potato bite.
Plus, olive oil helps brown the beef if you’ve got the extra minute.

Ingredient Quantities

2 pounds beef sirloin tips, trimmed and cut into 1 to 1 1/2 inch pieces

1 1/2 pounds baby potatoes, halved or quartered if large

4 tablespoons unsalted butter, divided

4 cloves garlic, minced

1 medium yellow onion, thinly sliced

1 cup beef broth

1/4 cup Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 tablespoons cornstarch

2 tablespoons cold water (for cornstarch slurry)

1 tablespoon olive oil for searing, optional

How to Make this

Print Recipe (No Advertisments)

1. Pat beef dry, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. If using, heat 1 tablespoon olive oil in a skillet over medium-high and sear beef in batches until browned on all sides, about 2 minutes per side; transfer to slow cooker.

2. Place halved or quartered baby potatoes and thinly sliced onion in the slow cooker around the beef.

3. In a bowl combine 1 cup beef broth, 1/4 cup Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon dried thyme, and 1 teaspoon dried parsley; pour over beef and potatoes.

4. Add 2 tablespoons of the unsalted butter cut into pieces on top of the meat and vegetables and sprinkle the minced garlic evenly over everything.

5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until beef is tender and potatoes are cooked through.

6. About 20 minutes before serving, melt the remaining 2 tablespoons unsalted butter in a small skillet or microwave and stir in the garlic if you prefer a fresher garlic butter finish; optionally spoon this over the beef and potatoes.

7. To thicken the sauce, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth to make a slurry.

8. Remove about 1/2 cup of the cooking liquid from the slow cooker into a bowl, stir in the cornstarch slurry, then pour the mixture back into the slow cooker and stir gently.

9. Cover and cook on high for 10 to 15 minutes until sauce thickens, taste and adjust seasoning with more salt and pepper if needed, then sprinkle with fresh chopped parsley if using and serve.

Equipment Needed

1. Slow cooker (crockpot)
2. Large skillet for searing and melting butter
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Mixing bowls (one for sauce, one for cornstarch slurry)
7. Whisk
8. Tongs or slotted spoon
9. Small ladle or measuring cup for removing cooking liquid and serving

FAQ

How long should I cook the beef tips and potatoes in the crockpot? Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until beef is tender and potatoes are fork tender.

Do I need to sear the beef first? Searing is optional but recommended for better color and deeper flavor. Sear in a hot skillet with olive oil for 1 to 2 minutes per side before adding to the crockpot.

How do I prevent the potatoes from getting mushy? Use baby potatoes or cut larger ones into even pieces so they cook evenly. If you prefer firmer potatoes, add them halfway through the cooking time.

How do I thicken the sauce? Make the cornstarch slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water. Stir the slurry into the crockpot during the last 15 to 30 minutes of cooking and cook until the sauce thickens.

Can I use other cuts of beef or different herbs? Yes. Chuck roast or stew meat work well but may require longer low cooking. Swap dried thyme and parsley for rosemary or Italian seasoning to vary the flavor.

How should I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of beef broth if needed to loosen the sauce.

Simple Crockpot Garlic Butter Beef Tips And Potatoes Recipe Substitutions and Variations

Beef sirloin tips
- Chuck roast, cut into similar size pieces for more marbling and flavor
- Top round or flank steak, sliced against the grain for leaner, quicker-cooking meat
- Boneless short ribs, trimmed and cut, for richer, braise-friendly texture
Baby potatoes
- Yukon Gold potatoes, cut into 1 to 1 1/2 inch pieces for creamy texture
- Red potatoes, halved or quartered to hold shape well
- Fingerling potatoes, left whole or halved for a firmer bite
Worcestershire sauce
- A1 steak sauce or HP sauce, use slightly less and taste as you go
- Soy sauce plus a splash of balsamic vinegar for tang and umami
- Anchovy paste diluted in a little water with a pinch of brown sugar for depth
Cornstarch (for slurry)
- All-purpose flour, make a roux with browned butter or mix with cold water (use about 2 times the flour amount)
- Arrowroot powder, 1:1 substitute for a clear glossy finish
- Instant clearjel or potato starch, use same proportion as cornstarch for thickening

Pro Tips

1. Sear the beef in batches and let it rest briefly before adding to the slow cooker. That quick brown crust locks in flavor and juices; resting prevents the meat from sweating and keeps your sauce from getting cloudy.

2. Cut the potatoes so they are uniform in size and place them beneath the beef when possible. Potatoes cook more evenly and absorb more flavor if they sit close to the liquid and heat source.

3. Add most of the garlic early for depth, but reserve a little fresh minced garlic or garlic butter to stir in at the end. The late addition brightens the dish and gives a fresher garlic note.

4. When making the cornstarch slurry, mix it thoroughly until smooth and temper it first with a few tablespoons of hot cooking liquid before returning it to the slow cooker. That prevents lumps and ensures a silky, glossy sauce.

5. Taste and adjust seasoning only at the end. Slow cooking concentrates flavors, so you may need less salt than expected early on. A splash of acid like a teaspoon of red wine vinegar or a squeeze of lemon at the finish can brighten the whole dish.

Simple Crockpot Garlic Butter Beef Tips And Potatoes Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

544

kcal

Equipment: 1. Slow cooker (crockpot)
2. Large skillet for searing and melting butter
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Mixing bowls (one for sauce, one for cornstarch slurry)
7. Whisk
8. Tongs or slotted spoon
9. Small ladle or measuring cup for removing cooking liquid and serving

Ingredients

2 pounds beef sirloin tips, trimmed and cut into 1 to 1 1/2 inch pieces
1 1/2 pounds baby potatoes, halved or quartered if large
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 medium yellow onion, thinly sliced
1 cup beef broth
1/4 cup Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons cornstarch
2 tablespoons cold water (for cornstarch slurry)
1 tablespoon olive oil for searing, optional

Directions

Pat beef dry, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. If using, heat 1 tablespoon olive oil in a skillet over medium-high and sear beef in batches until browned on all sides, about 2 minutes per side; transfer to slow cooker.
Place halved or quartered baby potatoes and thinly sliced onion in the slow cooker around the beef.
In a bowl combine 1 cup beef broth, 1/4 cup Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon dried thyme, and 1 teaspoon dried parsley; pour over beef and potatoes.
Add 2 tablespoons of the unsalted butter cut into pieces on top of the meat and vegetables and sprinkle the minced garlic evenly over everything.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until beef is tender and potatoes are cooked through.
About 20 minutes before serving, melt the remaining 2 tablespoons unsalted butter in a small skillet or microwave and stir in the garlic if you prefer a fresher garlic butter finish; optionally spoon this over the beef and potatoes.
To thicken the sauce, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth to make a slurry.
Remove about 1/2 cup of the cooking liquid from the slow cooker into a bowl, stir in the cornstarch slurry, then pour the mixture back into the slow cooker and stir gently.
Cover and cook on high for 10 to 15 minutes until sauce thickens, taste and adjust seasoning with more salt and pepper if needed, then sprinkle with fresh chopped parsley if using and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.