Slow Cooker Beef Tips and Gravy

Slow cooker beef tips and gravy turn a handful of everyday ingredients into a comforting dinner with very little hands-on work. Chunks of beef simmer in beef broth, onion, garlic, Worcestershire sauce, and brown gravy mix until the meat is tender and the sauce is savory and rich. The focused ingredient list also includes beef stew meat and dried onion and garlic powders. It is the sort of meal that feels right for a busy weeknight but is also comfortable on a Sunday table or at a special occasion.

The preparation takes about 10 minutes, then the slow cooker does the steady work. Plan on 7 to 8 hours on LOW for the most tender, fall-apart texture. When dinner is ready, spoon the beef and gravy over cooked white rice, mashed potatoes, or egg noodles for a comforting meal.

Allow about 10 minutes for prep, 8 hours for cooking, and 8 hours 10 minutes in total. The long LOW cook gives the beef the super-tender, fall-apart texture this dinner is meant to have.

At a glance: This is an American dinner recipe with 10 minutes of prep, 8 hours of cook time, and 8 hours 10 minutes of total time. The preferred setting is LOW.

Why You Will Love These Slow Cooker Beef Tips

This is a practical slow cooker dinner because the meat and sauce go into the crockpot together. There is no separate browning step: add the ingredients, cover the cooker, and let the LOW setting take care of the main cooking time.

The finished beef is meant to be ultra-tender and easy to pull apart with a fork. The brown gravy is savory and rich, with onion, garlic, Worcestershire sauce, and black pepper included in the short ingredient list. You can keep the meal simple with rice or egg noodles, or make it feel more special with mashed potatoes and bread.

It is also easy to plan around. The recipe has a clear 7-to-8-hour LOW window and stores in the refrigerator for up to 3 to 4 days or in the freezer for up to 3 months. That makes it useful when you want dinner ready after a full day or want leftovers available for another meal.

Ingredients

For the simplest shopping trip, look for beef stew meat that is already cut into chunks and labeled “beef stew meat,” or buy a larger piece and cut it yourself. Choose yellow, sweet, or white onion, and plan to dice it finely. For the liquid, beef broth and beef stock both work, with beef bone broth and beef bouillon with water also listed as alternatives. Keep the brown gravy mix dry, and have fresh garlic, garlic paste, or jarred minced garlic ready for the garlic amount you choose.

• 2 pounds beef stew meat: Use beef stew meat already cut into chunks, or cut a larger piece of beef into larger bite-sized pieces against the grain. A round eye roast is a preferred option when you want a leaner cut with less connective tissue. Chuck roast is another option.
• 2 cups beef broth or beef stock: Beef stock or beef bone broth can be used. Full-salted regular broth or stock is recommended for the fullest flavor because the long cooking time can dull flavors. Low-sodium beef broth is also an option if that is your preference.
• 1 yellow or sweet onion, finely diced: White onion works too. Dice it finely so it softens into the gravy rather than leaving large pieces in the finished sauce.
• 2 packages (1 ounce each) brown gravy mix: Add the dry contents directly to the slow cooker. Do not prepare the packets according to the package directions. If you have a large container of gravy powder, use 6 tablespoons to equal the two packets.
• 1 tablespoon Worcestershire sauce
• 5 garlic cloves, minced or pressed: Fresh garlic works well, and garlic paste or jarred minced garlic can be used with the conversions below.
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Equipment

You will need a slow cooker. A garlic press is useful for the fresh cloves, although you can mince them with a knife instead.

How to Make Slow Cooker Beef Tips and Gravy

1. Add everything to the slow cooker. Put the chunked beef stew meat, beef broth, finely diced onion, brown gravy mix, Worcestershire sauce, 5 minced or pressed garlic cloves, garlic powder, onion powder, and black pepper into the slow cooker. The gravy packets go in dry; do not prepare them according to the package directions.
2. Cook on LOW. Cover the slow cooker and set it to LOW. Cook for 7 to 8 hours. Plan on 8 hours for the listed cook time, with the beef becoming very tender and easy to pull apart by the end of the window.
3. Check the gravy. If the sauce is thinner than you prefer, use the thickening method in the tips section before serving. You can also leave the lid off briefly to let some extra moisture evaporate and slightly thicken the sauce.
4. Serve. Spoon the beef tips and gravy over cooked white rice, mashed potatoes, or cooked egg noodles. Bread can be served alongside it.

LOW is the preferred setting because cooking beef low and slow produces the super-tender texture this recipe is designed to have. If you use HIGH instead, cook for 3 to 4 hours.

Tips for Success and Troubleshooting

Cut across the grain. If you are cutting a roast yourself, cut it into larger bite-sized chunks against the grain of the meat. Round eye roast is a leaner choice and can be cut into chunks before it goes into the slow cooker.

Keep the gravy mix dry. Add the two 1-ounce packets straight to the crockpot rather than preparing them according to their package directions. If you have a bulk container, measure 6 tablespoons of brown gravy powder.

Choose your broth intentionally. Full-salted beef broth or stock is recommended for flavor, since a long cook can soften the impact of the seasonings. Low-sodium broth remains an acceptable choice. Beef stock, beef bone broth, or beef bouillon with water can also fill the broth role.

Do not worry about searing. This recipe does not require searing the beef first. The slow cooker produces the fall-apart tenderness that is the goal. Add the chunks directly with the other ingredients.

Thicken the sauce gently. After the cook time, remove the lid and allow extra moisture to evaporate if the gravy only needs a slight thickening. If it still is not thick enough, mix 1 teaspoon cold water with 1 teaspoon cornstarch. Stir that slurry into the slow cooker and let it cook for a few minutes to thicken. Add more slurry a little at a time only if needed, since adding too much at once can make the sauce thicker than you want.

Let the texture guide the finish. The beef should be ultra-tender and fall apart easily. Once the meat has reached that texture, adjust the gravy only as needed and serve.

Variations and Substitutions

Beef cuts: Beef stew meat is the straightforward choice, but a round eye roast or chuck roast can be cut into larger bite-sized chunks against the grain. Round eye roast is a leaner option with less connective tissue than beef stew meat or chuck roast. A 2- to 2.5-pound round eye roast is an option. Other choices include a top sirloin roast for sirloin tips, or another beef roast cut into chunks according to your preference.

Broth and stock: Use beef broth, beef stock, or beef bone broth. Beef bouillon and water are also listed as an option. Regular full-salted broth or stock is recommended for flavor, while low-sodium beef broth is fine if you prefer it.

Garlic: Five teaspoons of garlic paste can replace the 5 fresh garlic cloves. For jarred minced garlic, use 2.5 tablespoons. These swaps keep the garlic component in the same place in the recipe without requiring a new quantity guess.

Mushrooms: Add sliced or cubed fresh mushrooms to the slow cooker along with the beef. Fresh mushrooms are recommended over canned or frozen mushrooms for this addition.

More spice: Add a pinch of red pepper flakes, sriracha, or another hot sauce you prefer.

Storage, Make-Ahead, and Freezing

Store leftover beef tips and gravy in an airtight container in the refrigerator for up to 3 to 4 days.

For one serving, reheat in the microwave for 45 to 60 seconds at a time, stirring or checking between intervals, until it reaches the desired temperature. For a larger portion, put the leftovers in a pot over medium-low heat and stir occasionally. If the gravy becomes too thick while reheating, add some beef broth to loosen it.

To freeze the leftovers, first cool them completely to room temperature. Transfer the cooled beef and gravy to a freezer-safe airtight container or freezer bag, leaving room for the liquid to expand as it freezes. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop.

Serving Suggestions

Serve the beef tips and gravy over cooked white rice, mashed potatoes, or cooked egg noodles. Cream cheese mashed potatoes are one option. You can also use store-bought mashed potatoes in packets or ready-to-use mashed potatoes, or choose another mashed potato recipe, including one made with fresh herbs.

To make it a complete meal, serve bread such as Hawaiian dinner rolls, frozen rolls that you bake, rolls from the bakery section, or buttery one-hour rolls.

Frequently Asked Questions

Can I add sliced mushrooms?

Yes. Add sliced or cubed fresh mushrooms to the slow cooker at the same time as the beef. Fresh mushrooms are recommended rather than canned or frozen mushrooms for this recipe.

How can I thicken the sauce more?

Start by taking the lid off the slow cooker and letting extra moisture evaporate. That will slightly thicken the sauce. If you want more thickening after that, stir together 1 teaspoon cold water and 1 teaspoon cornstarch, then stir the slurry into the slow cooker. Let it cook for a few minutes and add another small amount of slurry only if needed.

Can I add some spice?

Yes. Add a pinch of red pepper flakes, sriracha, or any hot sauce you prefer.

Do I need to sear the meat first?

No. Searing is not needed for this recipe. It adds extra work without being necessary for the result you want here: beef that becomes ultra-tender and falls apart in the slow cooker. Add the chunks directly to the cooker.

Can I use a different type of beef?

Yes. Use a beef roast cut into chunks if you prefer. Round eye roast is a preferred lean option, and chuck roast, top sirloin roast for sirloin tips, or another roast are also named choices. Whichever roast you use, cut it into larger bite-sized pieces against the grain before adding it.

Can I cook this on HIGH?

LOW is recommended because the low-and-slow approach gives the beef its super-tender, fall-apart texture. If you choose HIGH, cook for 3 to 4 hours. For the preferred LOW method, plan on 8 hours of cooking.

What if I have brown gravy mix in a large container?

Use 6 tablespoons of the brown gravy powder to equal the two 1-ounce packets. Add the powder directly to the slow cooker instead of preparing it according to the package directions.

Which broth can I use?

Use beef broth or beef stock, or choose beef bone broth. Beef bouillon and water are also options. Full-salted regular broth or stock is recommended for the best flavor, while low-sodium beef broth can be used if you prefer it.

Nutrition Information

Nutrition information: 248 calories, 7 g carbohydrates, 35 g protein, 8 g fat, 3 g saturated fat, 0.3 g polyunsaturated fat, 3 g monounsaturated fat, 94 mg cholesterol, 477 mg sodium, 669 mg potassium, 1 g fiber, 3 g sugar, 4 IU vitamin A, 4 mg vitamin C, 55 mg calcium, and 4 mg iron.