Tender pieces of beef, soft onions, and a rich brown gravy make this Crockpot Beef Tips & Gravy a comforting dinner with very little last-minute work. Spoon it over mashed potatoes and the gravy settles into every little hollow, giving you a hearty meal that’s especially welcome on a cool evening.
This version starts with beef chuck, which becomes tender during a long, gentle cook. A quick sear adds flavor, then the slow cooker takes over. Beef broth, Worcestershire sauce, tomato paste, and a few pantry seasonings create the gravy without condensed soup or seasoning packets.
The final step is thickening the cooking liquid until it coats a spoon. Then all you need is something underneath to catch it.
Why You’ll Love This Recipe
- Tender, slow-cooked beef: Chuck roast softens beautifully with enough cooking time.
- Homemade gravy: Simple ingredients give the sauce a savory flavor.
- Easy preparation: A little chopping and browning get dinner started.
- Flexible serving options: Pair it with mashed potatoes, noodles, or rice.
- Good leftovers: The beef reheats well in its gravy.
Recipe at a Glance
- Prep time: 20 minutes
- Cook time: Approximately 7–8 hours on LOW or 4–5 hours on HIGH
- Finishing time: 15–25 minutes to thicken the gravy
- Servings: 6
- Equipment: 5- to 6-quart slow cooker and a large skillet
Cooking times are approximate. The beef is ready when it yields easily to a fork, which may take longer depending on the cut and size of the pieces.
Ingredients
For the Beef
- 2½ pounds (1.13 kg) boneless beef chuck roast, cut into 1½-inch pieces
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon neutral oil, plus more if needed
- 1 large yellow onion, diced
- 3 garlic cloves, minced
For the Gravy Base
- 2 cups (480 ml) low-sodium beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon low-sodium soy sauce
- ½ teaspoon dried thyme
- 1 bay leaf
To Finish
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 tablespoon unsalted butter, optional
- Chopped fresh parsley, optional
What Cut of Beef Should You Use?
Beef chuck roast is the best fit for this method. Its connective tissue softens during slow cooking, giving you tender pieces that stay moist in the gravy.
Packages labeled “beef tips” can contain different cuts. Some are suitable for braising, while others are lean cuts intended for quicker cooking. Buying a chuck roast and cutting it yourself gives you more control over the result.
Trim away thick, hard pieces of exterior fat, but leave the fine marbling throughout the meat.
How to Make Crockpot Beef Tips & Gravy
1. Prepare the Beef
Pat the beef pieces dry with paper towels. Season with the salt and pepper.
Keep the pieces roughly the same size so they cook evenly.
2. Brown in Batches
Heat the oil in a large skillet over medium-high heat.
Add the beef in a single layer, leaving space between pieces. Sear for about 2 minutes per side on two or three sides, until browned. The centers should still be raw.
Transfer each batch directly to the slow cooker. Add a little more oil between batches if necessary.
3. Cook the Onion and Garlic
Reduce the skillet heat to medium. Add the onion and cook for 3–4 minutes, stirring to loosen the browned bits.
Add the garlic and tomato paste. Cook for 1 minute, stirring constantly.
4. Deglaze the Skillet
Pour about ½ cup of the measured beef broth into the skillet. Scrape the bottom with a wooden spoon to release the golden browned bits.
Transfer the onion mixture and liquid to the slow cooker.
5. Add the Remaining Ingredients
Pour in the remaining broth. Add the Worcestershire sauce, soy sauce, thyme, and bay leaf.
Stir gently to distribute the ingredients. The broth does not need to completely cover every piece of beef; the meat and onions will release additional moisture.
6. Slow-Cook Until Fork-Tender
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Check a piece of beef near the end of the cooking window. It should separate easily when pressed with a fork. If it is still chewy or resistant, cover and continue cooking, checking every 30–60 minutes.
7. Thicken the Gravy
Remove and discard the bay leaf. Skim excess fat from the surface if needed.
Whisk the cornstarch and cold water together until completely smooth. Stir the slurry into the hot cooking liquid.
Cover and cook on HIGH for 15–25 minutes, or until the gravy thickens, stirring once if convenient.
If your slow cooker doesn’t get hot enough to thicken the gravy well, transfer the liquid to a saucepan. Bring it to a gentle simmer, whisk in the slurry, and cook for 1–2 minutes before returning it to the beef.
8. Finish and Serve
Stir in the optional butter for a glossy finish. Taste the gravy and adjust the salt and pepper.
Spoon the beef and gravy over mashed potatoes, egg noodles, or rice. Sprinkle with parsley, if using.
Tips for Tender Beef and Flavorful Gravy
Dry the beef before browning. A dry surface develops color more readily than a wet one.
Leave space in the skillet. Crowded beef releases moisture and steams instead of browning.
Choose tenderness over the clock. Chuck can be fully cooked yet still tough. It needs enough time for its connective tissue to soften.
Keep the lid closed during cooking. Frequent opening releases heat and extends the cooking time.
Thicken at the end. Waiting lets you judge how much liquid the beef has released.
Mix cornstarch with cold water first. Adding it directly to hot gravy can create lumps.
Easy Variations
Add Mushrooms
Add 8 ounces of thickly sliced cremini mushrooms with the onions and broth. For a deeper flavor, brown them in the skillet first.
Mushrooms release liquid, so check the gravy’s consistency before serving.
Make It More Peppery
Add an extra ¼ teaspoon of coarsely ground black pepper to the gravy base. Taste before adding more at the end.
Add a Little Rosemary
Replace half the thyme with ¼ teaspoon dried rosemary, crushed between your fingers. Keep the amount modest so it doesn’t dominate the gravy.
Skip the Soy Sauce
Leave it out and adjust the salt after cooking. The Worcestershire sauce and beef broth still provide plenty of savory flavor.
What to Serve with Beef Tips & Gravy
Mashed potatoes are a natural choice for soaking up the sauce. Buttered egg noodles, white rice, or creamy polenta work well too.
Add green beans, roasted carrots, or steamed broccoli for a vegetable side. A crisp salad with a tangy dressing also balances the rich gravy.
Make-Ahead Tips
Cut the raw beef and chop the onion up to 1 day ahead, keeping them covered in separate containers in the refrigerator. Mix the broth and liquid seasonings separately if you want to save another step.
Sear the beef when you’re ready to begin slow cooking. Avoid partially cooking it and refrigerating it to finish another day.
You can also cook the entire dish ahead, refrigerate it promptly, and reheat the beef gently in its gravy before serving.
Storage and Reheating
Refrigerate leftovers in shallow, covered containers within 2 hours and use within 3–4 days.
Reheat in a saucepan over medium-low heat, stirring occasionally, until the beef and gravy reach 165°F (74°C). Add a splash of broth or water if the gravy has become too thick.
To freeze, portion the cooled beef and gravy into freezer-safe containers and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The gravy may loosen slightly after freezing; simmer gently and adjust as needed.
Frequently Asked Questions
Do I have to brown the beef first?
No, but browning adds flavor and gives the gravy a deeper color. If skipping that step, place the beef, onion, garlic, tomato paste, and gravy-base ingredients directly in the slow cooker. Omit the oil.
Can I use stew meat?
Yes, if it is suitable for slow cooking. Stew-meat packages may contain pieces from different cuts, so tenderness and cooking time can vary. Chuck roast is the more predictable choice.
Can I use sirloin tips?
Sirloin is leaner and isn’t the best match for this long cooking method. It can become dry before developing the texture you want. Use chuck for the recipe as written.
Why is my beef still tough?
If you used chuck, it most likely needs more time. Keep the lid on and continue cooking until a fork slides into the meat easily. A lean cut can become dry rather than tender with prolonged cooking.
Can I put frozen beef in the slow cooker?
Thaw the beef completely in the refrigerator before starting this recipe.
What if the gravy is too thick?
Stir in warm broth or water a little at a time until it reaches your preferred consistency.
What if the gravy is too thin?
First, make sure it has become hot enough for the cornstarch to thicken. If it is simmering and still too thin, mix 1 additional tablespoon cornstarch with 1 tablespoon cold water, stir it in, and cook briefly until thickened.
Can I add potatoes and carrots?
You can, but they change the amount of food and liquid in the cooker and may soften before the beef is ready. For this version, prepare them separately so you can control their texture and keep the gravy concentrated.
