These Crock-Pot beef tips cook slowly in a rich onion gravy until tender enough to cut with a fork. The recipe uses stew meat, Worcestershire sauce, and simple pantry seasonings for an easy comfort-food dinner.
Serve the beef and gravy over mashed potatoes, rice, or egg noodles. Browning the meat first is optional, but it adds extra flavor.
Ingredients
- 2 pounds beef stew meat or chuck roast, cut into 1 1/2-inch pieces
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 packet reduced-sodium brown gravy mix
- 1 packet au jus gravy mix
- 1 packet dry onion soup mix
- 2 tablespoons unsalted butter
- 1 1/2 cups water or low-sodium beef broth
Optional cornstarch slurry
- 2 tablespoons cornstarch
- 2 tablespoons cold water
How to Make Crock-Pot Beef Tips and Gravy
- Prepare the beef. Pat the beef dry and trim large pieces of exterior fat. Optional: brown it in a hot skillet with a small amount of oil for 2 to 3 minutes per side.
- Fill the slow cooker. Add the beef, Worcestershire sauce, pepper, garlic powder, gravy mix, au jus mix, onion soup mix, butter, and water or broth. Stir well.
- Slow cook. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the beef is fork-tender. Keep the lid closed as much as possible.
- Thicken if needed. Stir together the cornstarch and cold water until smooth. Add it during the final 20 to 30 minutes and cook on HIGH until the gravy thickens.
- Serve. Taste before adding salt because the seasoning packets already contain sodium. Serve hot over mashed potatoes, rice, or noodles.
Helpful Tips
- Chuck roast generally becomes more tender than very lean stew meat.
- Use reduced-sodium mixes and broth when possible.
- Always mix cornstarch with cold water before adding it to hot gravy.
- The beef should reach at least 145°F (63°C), but slow-cooked chuck is most tender after cooking well beyond that temperature.
Variations
Add sliced mushrooms during the final 1 to 2 hours, or add carrots at the beginning. For a creamier gravy, stir in 1/3 cup sour cream after switching off the slow cooker.
Complete the Meal
The gravy is especially good with crispy garlic-rosemary potatoes. For another slow, comforting dinner with vegetables, try the lean-lamb shepherd’s pie.
Storage and Reheating
Refrigerate leftovers within 2 hours and keep them airtight for up to 4 days. Reheat gently until the beef and gravy reach 165°F (74°C). Freeze for up to 3 months and thaw overnight in the refrigerator.
Frequently Asked Questions
Why are my beef tips tough?
They usually need more time. Continue cooking on LOW until a fork slides into the meat easily.
Can I prepare this the night before?
Yes. Combine the ingredients in the slow-cooker insert, cover, and refrigerate overnight. Begin cooking while the insert is still cold only if your manufacturer permits it.
What should I serve with it?
Mashed potatoes are classic, but rice, noodles, or roasted vegetables also work well.
Easy Crock Pot Beef Tips and Gravy
This versatile ‘put it in there and let it go’ recipe for Crock Pot Beef Tips and Gravy is the ultimate comfort food, perfect for a cold day. Tender beef tips are slow-cooked in a rich, savory gravy, making for an effortless and delicious meal.
- 2 pounds stew meat (sirloin beef or chuck roast cut up)
- 1 tablespoon Worcestershire sauce
- Black pepper, to taste
- 1/2 teaspoon garlic powder
- 1 packet brown gravy mix (reduced sodium or regular)
- 1 packet au jus gravy mix
- 1 dry onion soup packet
- 2 tablespoons butter
- 1 1/2 cups water
- Cornstarch (for slurry, if needed)
- Water (for slurry, if needed)
- Place the stew meat directly into your crock pot. You don’t need to spray the crock pot as the gravy liquid will prevent sticking.
- Add approximately 1 tablespoon of Worcestershire sauce (eyeball it if preferred).
- Season with black pepper, to your liking. (No salt is added due to other seasonings.)
- Sprinkle in 1/2 teaspoon of garlic powder.
- Add one packet of brown gravy mix.
- Add one packet of au jus gravy mix.
- Add one dry onion soup packet.
- Place about two tablespoons of butter into the crock pot.
- Pour in 1 1/2 cups of water, aiming to almost cover the beef tips. Stir everything thoroughly to mix the seasonings. The butter will melt as it cooks.
- Place the lid on your crock pot (do not clamp it down).
- Cook on low for 4 to 4.5 hours. (Original plan was 6 hours, but it often cooks faster.)
- After cooking, check the gravy for desired thickness. If it’s too thin, make a cornstarch slurry by mixing a couple of heaping forkfuls of cornstarch with some liquid from the crock pot and a little bit of water until dissolved.
- Pour the cornstarch slurry into the hot liquid in the crock pot and stir. It will thicken quickly, usually in about 30 seconds. Add more slurry if a thicker gravy is desired.
- Serve hot over mashed potatoes.
Keep the simmer gentle; high heat can tighten the beef before it becomes tender. If the sauce thickens too much, loosen it with a splash of broth. Refrigerate leftovers for up to 4 days and reheat to 165°F/74°C.