Beef tenderloin, often hailed as the king of cuts, is prized for its tenderness and rich flavor. When cooked in a Crockpot, this luxurious cut of meat becomes even more tender, perfectly absorbing the flavors of its seasonings. Whether you’re hosting a dinner party or simply treating yourself to a special meal, homemade Crockpot beef tenderloin offers an easy, hands-off way to create an impressive dish. If you want to learn how to make this mouthwatering delight, you’ve come to the right place!

Ingredients

To make a delicious homemade Crockpot beef tenderloin, you’ll need the following ingredients:

Beef Tenderloin – 2-3 pounds (trimmed of excess fat)
Olive Oil – 2 tablespoons
Garlic – 4 cloves (minced)
Fresh Rosemary – 2 sprigs (or 2 teaspoons dried rosemary)
Fresh Thyme – 2 sprigs (or 2 teaspoons dried thyme)
Onion – 1 large (sliced thin)
Carrots – 3 medium (peeled and sliced)
Beef Broth – 1 cup (preferably low sodium)
Soy Sauce – 2 tablespoons
Worcestershire Sauce – 2 tablespoons
Balsamic Vinegar – 1 tablespoon
Salt – 1 ½ teaspoons (or to taste)
Black Pepper – 1 teaspoon (or to taste)
Cornstarch – 1 tablespoon (optional, for thickening the sauce)

This combination of ingredients ensures your beef tenderloin is juicy, flavorful, and aromatic, with a balance of savory, tangy, and earthy notes.

Instructions

Now that you have your ingredients, let’s move on to the step-by-step process of creating your perfect Crockpot beef tenderloin.

Step 1: Prepare the Beef Tenderloin

Begin by trimming any excess fat from the beef tenderloin. The goal is to leave enough fat to ensure flavor and juiciness, but you don’t want it to be overwhelming. Next, pat the beef tenderloin dry with paper towels to remove any moisture. This will help you get a nice sear on the meat later.

Step 2: Sear the Beef

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, add the beef tenderloin to the skillet. Sear it on all sides for about 2-3 minutes each side until a beautiful brown crust forms. This step locks in the juices and creates a rich, caramelized exterior.

Step 3: Layer the Vegetables in the Crockpot

While the beef is searing, prepare the vegetables. Slice the onion and carrots, and mince the garlic. Once the beef is done, remove it from the skillet and place it into the Crockpot. In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Then, transfer the garlic into the Crockpot as well. Layer the sliced onion and carrots on top of the beef in the Crockpot.

Step 4: Mix the Sauces

In a small bowl, combine 1 cup of beef broth, 2 tablespoons of soy sauce, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of balsamic vinegar. Stir the mixture to combine. Pour this flavorful sauce mixture over the beef and vegetables in the Crockpot.

Step 5: Add Herbs and Seasonings

Now, sprinkle 1 ½ teaspoons of salt and 1 teaspoon of black pepper over the top of the beef. Place the sprigs of rosemary and thyme on top of the beef, or sprinkle the dried herbs evenly over the meat if you’re using dried herbs instead of fresh.

Step 6: Slow Cook the Beef

Cover the Crockpot and cook the beef tenderloin on low heat for 4 to 6 hours. The key here is to slow cook the beef, allowing the meat to tenderize and absorb all the flavors. After 4 hours, check the internal temperature of the beef using a meat thermometer. For medium-rare, you want the beef to reach an internal temperature of 130°F (54°C), and for medium, aim for 140°F (60°C).

Step 7: Optional Gravy (Cornstarch Method)

Once the beef is cooked to your desired doneness, remove it from the Crockpot and cover it loosely with aluminum foil to rest. Meanwhile, if you’d like to make a thicker sauce or gravy, you can use cornstarch. To do this, remove 1 cup of the cooking liquid and place it in a small saucepan. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this slurry into the cooking liquid in the saucepan and bring it to a simmer over medium heat, stirring constantly until it thickens.

Step 8: Slice and Serve

After the beef has rested for 10 minutes, slice it against the grain into thick pieces. Serve it with the carrots, onions, and sauce from the Crockpot.

Conservation and Storage

Leftover Crockpot beef tenderloin can be stored for up to 3-4 days in the refrigerator. Be sure to store the beef and vegetables separately in airtight containers. The juices should be kept with the meat to maintain moisture.

For longer storage, you can freeze the cooked beef tenderloin. Wrap the sliced beef tightly in plastic wrap, then in aluminum foil, or store it in a freezer-safe container. It will keep well for up to 3 months in the freezer. When ready to serve, thaw the beef in the refrigerator overnight and reheat gently in the microwave or on the stovetop.

Variations

While the classic Crockpot beef tenderloin is delicious on its own, there are plenty of ways to add a personal touch or adjust the recipe to your taste preferences:

Spicy Kick: Add a teaspoon of crushed red pepper flakes to the sauce mixture for a touch of heat.
Mushroom Lover’s Dream: Incorporate 8 ounces of sliced mushrooms into the Crockpot with the onions and carrots. The mushrooms will soak up the flavors and add richness to the sauce.
Red Wine: Substitute half of the beef broth with red wine for an even deeper, more complex flavor.
Honey Balsamic: Add a tablespoon of honey to the balsamic vinegar for a slightly sweet contrast to the savory elements.

Feel free to experiment with herbs or spices such as oregano, garlic powder, or even a dash of smoked paprika for a different flavor profile.

Serving Suggestions

Crockpot beef tenderloin pairs wonderfully with a variety of sides. Here are some serving ideas:

Roasted Potatoes: The crispy texture and mild flavor of roasted potatoes complement the tender beef.
Mashed Potatoes or Creamy Polenta: A rich, creamy side dish pairs beautifully with the beef and its flavorful sauce.
Green Beans or Asparagus: A simple vegetable side like green beans or asparagus provides a refreshing contrast to the richness of the beef.
Dinner Rolls: Soft, buttery dinner rolls are perfect for soaking up the savory juices from the beef tenderloin.

For a complete meal, consider serving the beef with a glass of full-bodied red wine, such as Cabernet Sauvignon or Merlot.

Conclusion

Homemade Crockpot beef tenderloin is a delicious and simple way to create a luxurious meal that’s perfect for any occasion. With just a few ingredients and a little time, you can transform this premium cut of meat into a melt-in-your-mouth masterpiece. Whether you stick with the classic recipe or try one of the variations, this dish promises to deliver tender, flavorful beef every time. The versatility of this recipe makes it ideal for everything from a weeknight dinner to a special celebration.

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Homemade Crockpot Beef Tenderloin

Author: hafsahafsa
Total Time: 4-6 hours 15 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Beef tenderloin, often called the king of cuts, becomes even more succulent and tender when cooked in a Crockpot. With the slow cooking process, this luxurious cut absorbs the flavors of aromatic herbs, vegetables, and savory sauces. Perfect for special occasions or a comforting meal, this Crockpot beef tenderloin is a must-try recipe.

Ingredients

Beef Tenderloin – 2-3 pounds (trimmed of excess fat)

Olive Oil – 2 tablespoons

Garlic – 4 cloves (minced)

Fresh Rosemary – 2 sprigs (or 2 teaspoons dried rosemary)

Fresh Thyme – 2 sprigs (or 2 teaspoons dried thyme)

Onion – 1 large (sliced thin)

Carrots – 3 medium (peeled and sliced)

Beef Broth – 1 cup (preferably low sodium)

Soy Sauce – 2 tablespoons

Worcestershire Sauce – 2 tablespoons

Balsamic Vinegar – 1 tablespoon

Salt – 1 ½ teaspoons (or to taste)

Black Pepper – 1 teaspoon (or to taste)

Cornstarch – 1 tablespoon (optional, for thickening the sauce)

Instructions

Prepare the Beef Tenderloin: Trim excess fat from the beef tenderloin, leaving just enough for flavor. Pat the beef dry with paper towels.

Sear the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef tenderloin on all sides for 2-3 minutes each until a brown crust forms.

Layer Vegetables: Slice the onion and carrots, and mince the garlic. Once the beef is seared, transfer it to the Crockpot. Sauté the garlic in the same skillet for about 30 seconds, then add it to the Crockpot along with the onion and carrots.

Mix the Sauces: In a small bowl, combine the beef broth, soy sauce, Worcestershire sauce, and balsamic vinegar. Pour the sauce mixture over the beef and vegetables in the Crockpot.

Season: Sprinkle the beef with salt and pepper. Add fresh rosemary and thyme on top of the beef or sprinkle dried herbs over it.

Slow Cook the Beef: Cover and cook on low for 4 to 6 hours, checking the internal temperature for desired doneness (130°F for medium-rare, 140°F for medium).

Optional Gravy: If you prefer a thicker sauce, remove 1 cup of the cooking liquid, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water, and bring it to a simmer until thickened.

Slice and Serve: Let the beef rest for 10 minutes, then slice against the grain into thick pieces and serve with the vegetables and sauce.