Slow Cooker Beef Tips and Gravy

If you are looking for a dinner that tastes like a Sunday meal but takes almost no work, these slow cooker beef tips and gravy are the answer. Tender chunks of beef simmer all day in a rich, savory brown gravy with onions and mushrooms, until each piece breaks apart with the touch of a fork. You pour it over mashed potatoes, buttered egg noodles or rice, and the whole kitchen smells wonderful long before dinner is ready.

This is real comfort food. It is hearty, warm and filling, and it is made with simple ingredients that you probably already have. The slow cooker does the hard work while you are at work, running errands or simply enjoying your day, and when you lift the lid you find a thick gravy that needs only a quick stir to be perfect.

Why you will love these slow cooker beef tips and gravy

There are many beef and gravy recipes, but this one has several advantages that make it a favorite for busy families:

• Fork tender beef. Chuck roast is a tough cut when it is cooked quickly, but after hours of gentle heat it becomes soft and juicy, because the connective tissue melts into the sauce.
• A rich, savory gravy. The beef juices, the broth, the onion soup flavor and a little Worcestershire sauce make a gravy with deep flavor that tastes like it simmered on the stove for a day.
• Very little work. You cut the beef, put everything in the pot and walk away. There is no browning step required, although it adds extra flavor if you have time.
• Budget friendly. Chuck roast is one of the most affordable cuts of beef, and a pound of beef tips stretches to feed a whole family when it is served over potatoes or noodles.
• Perfect for meal prep. The leftovers reheat beautifully and taste even better the next day, so you can pack lunches for the whole week.
• Flexible. You can serve it over mashed potatoes, egg noodles, rice, biscuits or even toast, and you can add carrots, peas or extra mushrooms.

What are beef tips?

Beef tips are small, bite sized chunks of beef that are cooked in a sauce or gravy. Traditionally, they were cut from the tip of the sirloin, which is why they are called tips. These days, many recipes use any tender or well marbled cut of beef cut into one inch pieces. In a slow cooker, the best choice is a cut with plenty of connective tissue, because it becomes meltingly tender over a long cooking time.

Beef tips and gravy is a classic American comfort dish, and it shows up in diners, family kitchens and church suppers across the country. It sits somewhere between a stew and a pot roast: it has the tenderness of a roast, but because the meat is cut small, it soaks up even more of the flavor of the gravy.

The best cut of beef for beef tips

For a slow cooker, the best cut is beef chuck roast. Chuck comes from the shoulder of the animal, and it has a lot of flavor and a good amount of fat and connective tissue. When it is cooked slowly, that fat and collagen melt and give the gravy body and the meat a soft, silky texture. Look for a roast with plenty of white marbling running through it, and cut away any very thick pieces of hard fat before you cube it.

You can also use stew meat, which is usually chuck that has already been cubed, and it is a good time saver. Check that the pieces are about the same size, so they cook evenly. Sirloin tips also work, but they are leaner and are best cooked for a shorter time on LOW, about four to five hours, so they do not dry out. Avoid very lean cuts such as round steak, which can turn tough and stringy in a slow cooker.

Ingredients you will need

The ingredient list is short, and most of it is pantry staples. Here is what you need and why each ingredient matters:

• Beef chuck roast. The heart of the dish. Cut it into one and a half inch cubes so the pieces stay intact but become tender.
• Beef broth. The base of the gravy. Low sodium broth is best, so you can control the salt.
• Onion soup mix. A packet of dry onion soup mix adds savory, salty and slightly sweet onion flavor and helps to season the whole pot.
• Worcestershire sauce. A splash adds depth and a tangy, savory note that makes the gravy taste richer.
• Mushrooms. Sliced mushrooms soak up the gravy and add an earthy taste. Cremini mushrooms have the best flavor.
• Onion and garlic. A diced onion and a few cloves of garlic build the flavor foundation.
• Cornstarch. Mixed with cold water, it thickens the gravy to a silky, spoon coating consistency at the end.
• Seasonings. Black pepper, thyme and a little garlic powder complete the flavor, with parsley to finish.

Do you need to brown the beef first?

This is one of the most common questions about slow cooker beef. The honest answer is that you do not have to, but it makes the dish a little better. Browning the beef in a hot skillet for a few minutes creates a deep brown crust that adds a roasted flavor, and it gives the gravy a darker color. If you have ten minutes in the morning, it is worth doing.

On a busy day, you can skip it. The onion soup mix, the Worcestershire sauce and the long cooking time build plenty of flavor on their own, and the beef will still be tender and delicious. If you do brown it, work in batches so the pieces are not crowded, because crowded beef steams instead of browning, and pat the cubes dry first for the best crust.

How to make slow cooker beef tips and gravy, step by step

1. Cut and season the beef

Trim the thickest pieces of fat from the chuck roast and cut the meat into one and a half inch cubes. Pat them dry with paper towels, then toss them with the black pepper and garlic powder. Cubes that are about the same size cook at the same speed, so take a minute to cut them evenly.

2. Brown the meat if you have time

Heat a tablespoon of oil in a large skillet over medium high heat. Brown the beef in two batches for about two minutes per side, until it has a deep golden crust. The meat will not cook through, which is fine, because it finishes in the slow cooker. Scrape the beef and any browned bits into the pot.

3. Add the vegetables

Scatter the diced onion, the minced garlic and the sliced mushrooms over the beef. The mushrooms release moisture as they cook, which adds more flavor to the gravy.

4. Mix the gravy

In a medium bowl, whisk the beef broth, the onion soup mix, the Worcestershire sauce and the thyme until the soup mix dissolves. Pour the mixture over the beef and vegetables. The liquid should come about halfway up the beef, and that is exactly right, because the meat and mushrooms release their own juices.

5. Cook low and slow

Cover and cook on LOW for eight hours, or on HIGH for four to five hours, until the beef is very tender and breaks apart easily with a fork. Try not to lift the lid, because every peek lets out heat and adds about twenty minutes to the cooking time.

6. Thicken the gravy

Whisk the cornstarch with the cold water until smooth and stir it into the pot. Turn the slow cooker to HIGH, cover and cook for fifteen to twenty minutes, until the gravy is thick and glossy. Taste and add salt or pepper if needed. The soup mix is salty, so you may not need any.

7. Serve

Stir in the chopped parsley and spoon the beef tips and gravy over hot mashed potatoes, buttered egg noodles or steamed rice. Add a spoonful of extra gravy on top, because everyone wants more.

Tips for the best beef tips and gravy

• Cut the beef evenly. Pieces of the same size cook at the same rate, so you do not end up with some mushy and some tough pieces.
• Use low sodium broth. The onion soup mix is already salty, so low sodium broth gives you control over the final taste.
• Do not add too much liquid. The beef and the mushrooms release a lot of juice, so a smaller amount of broth gives a richer, thicker gravy.
• Thicken at the end. Cornstarch added at the beginning can break down over a long cook. Adding it at the end gives the best texture.
• Keep the lid on. A slow cooker works because it traps heat and steam, so lift the lid only when you need to.
• Let it rest. After the gravy thickens, turn the cooker off and let it sit for ten minutes. The flavors settle and the gravy thickens a little more.

LOW or HIGH: which setting should you use?

Both settings work, but LOW gives a better result. Eight hours on LOW lets the connective tissue in the chuck roast melt slowly, so the beef becomes tender and stays juicy. HIGH takes about half the time, four to five hours, and gives good results when you are in a hurry, but the meat can be slightly less silky.

A good rule is that one hour on HIGH equals about two hours on LOW. Slow cookers vary, so if your cooker runs hot, check the beef an hour early the first time you make the recipe. The beef is done when a piece falls apart when you press it with a fork.

What to serve with beef tips and gravy

The gravy is the star, so serve it with something that soaks it up:

• Mashed potatoes. The classic choice. Creamy mashed potatoes are the perfect bed for the thick gravy.
• Buttered egg noodles. Wide egg noodles tossed in butter and parsley are a favorite in many families.
• White or brown rice. A simple choice that catches every drop of gravy.
• Biscuits or dinner rolls. Perfect for mopping up the bowl.
• Green beans or roasted broccoli. A bright side that balances the rich gravy.
• Roasted carrots. Sweet and tender, they go beautifully with beef.

Variations to try

• Add carrots and potatoes. Add one pound of baby potatoes and a cup of sliced carrots in the beginning and you have a full one pot meal.
• Make it creamy. Stir in a half cup of sour cream or a splash of heavy cream in the last ten minutes for a stroganoff style gravy.
• Use red wine. Replace a quarter cup of the broth with red wine for a deeper, richer flavor.
• Add a little heat. A pinch of red pepper flakes or a teaspoon of hot sauce gives the gravy a gentle kick.
• Make it with cream of mushroom soup. Replace half of the broth with a can of cream of mushroom soup for a thicker, creamier gravy.
• Make it gluten free. Use gluten free broth and a homemade seasoning blend instead of the soup mix, and thicken with cornstarch.

How to store and reheat leftovers

Let the beef tips cool for about thirty minutes, then store them in an airtight container in the refrigerator for up to four days. The gravy will thicken as it cools, so add a splash of broth or water when you reheat it. Reheat in a saucepan over medium low heat, stirring now and then, or in the microwave in thirty second bursts.

Can you freeze beef tips and gravy?

Yes. This dish freezes very well. Cool it completely, then pour it into freezer bags or containers, leaving a little room at the top for the gravy to expand. Lay the bags flat to freeze so they stack neatly and thaw quickly. It keeps for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little broth if the gravy is thick.

What to do with leftover beef tips

Leftovers are excellent. Spoon them over toast for an open faced beef sandwich, stuff them into a baked potato, fold them into a pie crust for a quick pot pie or stir them into a bowl of rice. A spoonful of gravy over a fried egg is also a wonderful breakfast.

Common mistakes to avoid

• Using a very lean cut. Lean beef dries out and turns stringy. Choose chuck for the best result.
• Cutting the beef too small. Tiny pieces can fall apart completely. One and a half inch cubes hold their shape.
• Adding too much liquid. Too much broth makes a thin gravy. Keep the liquid about halfway up the beef.
• Lifting the lid often. Each peek adds time and lowers the temperature.
• Skipping the thickener. The gravy needs the cornstarch step to become silky and thick.
• Cooking too long on HIGH. Very long cooking on HIGH can make the meat dry. Stick to four to five hours.
• Over salting. The soup mix is salty. Taste at the end before adding any more salt.

Why the slow cooker is perfect for beef and gravy

A slow cooker is a sealed pot that holds a low, steady heat for many hours, and that is exactly what tough, flavorful cuts of beef need. Fast cooking squeezes the moisture out of chuck roast and leaves it chewy, but gentle heat gives the collagen time to melt into gelatin, which is what makes the meat silky and the gravy glossy. Because the lid traps steam, almost no liquid escapes, so the gravy builds slowly and tastes concentrated and rich.

It is also a very forgiving way to cook. If dinner is delayed by an hour, the beef will not suffer, and most slow cookers switch to a warm setting that keeps it ready until you are. That makes this recipe a smart choice for busy weeknights, for guests who arrive late and for anyone who wants to come home to a hot meal. Add a salad or a green vegetable and you have a complete, satisfying dinner with almost no effort.

Slow cooker beef tips and gravy FAQ

Can I use stew meat?

Yes. Beef stew meat is a convenient shortcut. Check that the pieces are about the same size and trim any very large pieces of fat.

Do I need to add water?

No. The beef broth and the juices from the beef and mushrooms provide enough liquid. Extra water would only thin the gravy.

Why is my beef tough?

Tough beef usually needs more time. Cover and cook another hour or two, until the meat breaks apart easily with a fork.

Can I put frozen beef in the slow cooker?

It is best to thaw the beef first in the refrigerator. Frozen beef takes too long to reach a safe temperature, and it releases a lot of water that thins the gravy.

How do I make the gravy thicker?

Whisk one more tablespoon of cornstarch with a tablespoon of cold water, stir it in and cook on HIGH for ten minutes.

Can I use flour instead of cornstarch?

Yes. Whisk three tablespoons of flour with a half cup of cold broth until smooth, stir it in and cook on HIGH for twenty minutes.

Can I make it without the onion soup mix?

Yes. Use an extra teaspoon of onion powder, a teaspoon of garlic powder and a teaspoon of salt, and add another tablespoon of Worcestershire sauce.

Can I cook it in an Instant Pot?

Yes. Cook on high pressure for thirty five minutes with a natural release, then thicken with the cornstarch mixture on the sauté setting.

How many people does it serve?

The recipe serves six generously, especially when it is served over mashed potatoes or noodles.

Can I add vegetables?

Yes. Carrots, potatoes, peas and extra mushrooms all work well. Add hard vegetables at the start and peas in the last fifteen minutes.

Thank you for cooking along. If you make these slow cooker beef tips and gravy, I would love to hear how they turned out and what you served them over. Enjoy every cozy bite!

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