This easy Slow Cooker Beef Tips and Gravy recipe is the perfect dump and go dinner idea for a busy weeknight. Tender beef, rich and savory gravy go beautifully with mashed potatoes, egg noodles or rice. There is no need to precook anything, saving time and dirty dishes.
If you love Pot Roast and Beef Stew, you will love these beef tips and gravy. It is an easy, quick prep and then it cooks all day while you do something else. For this recipe, you don't need to brown the meat ahead of time. It is heavily seasoned and will cook long enough for the flavor to come through.
Beef Tips can be used in so many ways. Some of our favorites using a slow cooker, crockpot or Instant pot are : Shortcut Sauerbraten, Instant Pot Beef and Broccoli . and They are also delicious in Air Fryer Beef Tips or on the stovetop or in the oven. Try my Hot and Spicy Beef, Dutch Oven Beef Stroganoff and Braised Steak.
Ingredients
**not shown: Bay leaves, cornstarch
Ingredient Notes & Substitutions
- Beef cubes - You can use a tougher cut such as beef stew meat or a cut up chuck roast or rump roast. Cut it into 1 - 1 ½ inch cubes. They will need to be cooked on low heat for at least 8 hours. The meat is also fattier so you may want to skim off the fat from the top of the liquid before making the gravy.
- Umami seasoning is really something I would say to try not to leave out or substitute. It's that good! It adds a deep, savory flavor and I always use it in stews and soups. But if you have to, add an extra teaspoon of pepper, onion powder and add some paprika. I also added the red pepper flakes at the end. It didn't make the dish spicy, just more flavorful.
- Soy sauce can be subbed for the Worcestershire. It just adds a bit of salty, savory flavor.
- Gravy-I prefer making gravy for the beef tips from scratch. But you could use some packaged or jarred gravy if you prefer.
How to make Beef Tips and Gravy in a Slow Cooker
Step 1: Oil and season the beef cubes.
Step 2: Add beef, tomatoes, broth, onion, Bay leaves, Worcestershire and minced garlic to the slow cooker. Cook approximately 7 hours on low and 4 hours on high.
Step 3: Add the vinegar and red pepper flakes to slow cooker. Test the beef for doneness.
Step 4: Remove 1 cup of the liquid. Measure 3 tablespoons cornstarch or flour.
Step 5: Stir the cornstarch or flour into the broth. Press out any lumps. Stir in the optional gravy master.
Step 6: Add to the slow cooker and stir well. Let cook another 15 minutes to thicken. Remove bay leaves and taste the gravy for seasoning before serving.
Recipe tips
- You can meal prep the beef and other ingredients the day before so it's quick and easy to pour everything in the slow cooker in the morning.
- Cut the meat into similar size to ensure even cooking. To test for doneness, use a meat thermometer to see if it registers at least 150°F. Also use a fork to see if the cubes are easily cut apart or shredded.
Frequently Asked Questions
This is a personal choice that is determined by how quickly you want the food in the slow cooker and if you want to keep it simple.
Personally, if I have a choice, I will always prefer pre-browning any meat before stewing or slow cooking, especially chicken. I do feel the flavors and juices are a bit more increased due to the searing. But for ease of prep and clean up, I have certainly chosen not to at times.
For this recipe I did not sear the meat. Now, honestly I felt I had to add a bit more seasoning to get the recipe to where I wanted it to be. The cut of beef had some marbling of fat so I knew it would be juicy.
So all in all, it is quicker and easier not to. Was this slow cooker beef tips recipe delicious? Absolutely! I think it depends on what you are looking for in the end and how much time you have.
For this recipe, the beef is a quality cut and not too lean or fatty. If it were a tougher cut, such as stew meat, I would definitely say low and slow is best to break down the fibers in the beef. I actually compromised and began cooking on low for 4 hours and then raised to high for another 1 ½ hours and it came out perfect.
If yours is a tough cut, then I recommend cooking on low for 7-8 hours.
Mashed or any type of potato is a perfect go-along with this recipe, especially the gravy. Or choose some wide egg noodle or white rice.
For a vegetable, I chose a steamed seasonal vegetable blend that was sautéed with a bit of olive oil, salt and pepper. Or try my Blackened Green Beans, Charred Brussels Sprouts or Broccoli.
For carrots or celery- add at the same time as beef.
Potatoes, bell peppers and mushrooms- add midway; 1-2 hours if cooked on high, 2-3 hours if cooked on low.
Softer vegetables like peas or green beans- add them the last 45 minutes of cooking.
If you tried this recipe and enjoyed it, I'd love if you gave it comment and rating. This tells me what you like and want to see more of. Thank you!
Nutrition is estimate from Nutrifox.com.
Some other slow cooker recipes to try:
Slow Cooker Beef Tips and Gravy
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Crock Pot
- Cuisine: American
Description
This easy Slow Cooker Beef Tips and Gravy recipe is the perfect dump and go dinner idea for a busy weeknight. Tender beef, rich and savory gravy go beautifully with mashed potatoes, egg noodles or rice. There is no need to precook anything, saving time and dirty dishes.
Ingredients
- 2.50 pounds top sirloin beef, cubed
- 1 tablespoon oil
- 1 tablespoon Umami seasoning (McCormick brand)
- 1 teaspoon ground celery seed or celery salt. (Use a bit less salt and taste the gravy before adding more.)
- 1 teaspoon ground thyme
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups low sodium beef broth
- 16 ounce can diced tomatoes
- 1 medium onion, chopped
- 3 teaspoons minced garlic or 2 teaspoons garlic powder
- 2 tablespoons red wine vinegar
- 2 Bay leaves
- 3 tablespoons cornstarch or flour
Instructions
- Cut beef into approximately 1 ½ inch cubes. Combine seasonings, except red pepper flakes.
- Place beef cubes into large bowl, coat with oil and seasonings.
- Place beef, broth, tomatoes, garlic, Worcestershire, Bay leaves, onion in a slow cooker.
- Cook on low for 6-7 hours or high for 4 hours.
- Add the vinegar and red pepper flakes to slow cooker. Stir well. Check beef tips for doneness. You should be able to break apart with a fork and they will slightly shred as well. If the beef tips still seem tough. Cook another 30 minutes or so.
- Remove 1 cup of the liquid. Stir in the cornstarch or flour. Press out any lumps. Stir in the gravy master, if using.
- Add gravy back to the slow cooker, cook for about 15 minutes until gravy thickens. You can add a bit more flour etc. combined with the liquid if you want the gravy thicker.
- Taste gravy for seasoning and also remove Bay leaves before serving.
Notes
*You can prep the beef and other ingredients the day before so it's quick and easy to pour everything in the slow cooker in the morning.
*Some paprika and Italian seasoning can sub for the Umami.
*Cut the meat into similar size to ensure even cooking. To test for doneness, use a meat thermometer to see if it registers at least 150°F. Also use a fork to see if the cubes are easily cut apart or shredded.
*Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet on the stovetop for 2-3 minutes on low heat. Freeze for up to 3 months and defrost overnight in the refrigerator.
Nutrition
- Serving Size: 1
- Calories: 291
- Sugar: 2.5g
- Sodium: 713mg
- Fat: 9.3g
- Carbohydrates: 6.2g
- Protein: 43.7g
- Cholesterol: 111mg
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