Slow Cooker Beef Tips and Gravy

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.

Beef Tips can be used in so many ways. Some of our favorites using a time-saving kitchen appliance are : Slow Cooker Shortcut Sauerbraten, Instant Pot Beef and Broccoli and Air Fryer Beef Tips. They are also great on the stovetop or in the oven. Try my Hot and Spicy Beef, Dutch Oven Beef Stroganoff and Braised Steak.

Ingredients

You will need the following ingredients to make Beef Tips and Gravy in a Slow Cooker:

**not shown: Bay leaves

Ingredient Notes & Substitutions

• Beef cubes - You can use a tougher cut such as a 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.

How to make Slow Cooked Beef Tips and Gravy

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 Arrowroot powder, cornstarch or flour.

Step 5: Stir the Arrowroot or 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 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.

Do you have to brown the beef first?

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.

Is it better to slow cook on high or low temperature?

For this recipe, the beef is a quality cut and not too lean or fatty. If it were a tougher cut, 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.