Crock Pot Beef Tips and Gravy
Some dinners are pure comfort, and crock pot beef tips and gravy sits right at the top of that list: bite-size pieces of beef, slow-cooked until they are spoon-tender, all tucked into a rich, savory gravy that begs to be spooned over mashed potatoes. It is the kind of meal that makes the whole house smell like Sunday at grandma’s — on a Tuesday, with about 15 minutes of work from you.
Most recipes make you choose a side in the great gravy debate: the canned-soup shortcut or the from-scratch sauce. This recipe gives you both — my favorite from-scratch gravy as the main recipe (no canned soup, and better flavor), plus the famous 3-ingredient shortcut version in the Variations for the days when even 15 minutes feels like a lot. Mushrooms or no mushrooms, sear or dump-and-go — it is all covered below.
Why You’ll Love This Recipe
- Fall-apart tender beef — chuck, cut small and cooked low and slow, melts in the gravy.
- Real gravy, your way — from-scratch in the main recipe, with an honest shortcut option too.
- Mushrooms optional — instructions for mushroom lovers and a proper mushroom-free version.
- Made for spooning over — mashed potatoes, rice, or egg noodles all soak up the gravy perfectly.
- Freezer-friendly — make a double batch; leftovers freeze beautifully in the gravy.
The Best Cut of Beef for Beef Tips
Use beef chuck (sold as chuck roast, or pre-cut “stew meat” — check the label says chuck). Chuck’s marbling melts over the long cook and keeps the tips juicy. Sirloin tips work and cook a little leaner; round steak is the budget option but can dry out if it cooks past tender. Whatever you buy, cut it into even 1½-inch pieces so everything finishes at the same time.
Ingredients
- 2 lbs beef chuck, cut into 1½-inch pieces
- 1 large yellow onion, chopped
- 8 oz cremini or white mushrooms, sliced (optional — see the no-mushroom note)
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ¾ teaspoon fine sea salt, plus more to finish
- ½ teaspoon black pepper
- 2 tablespoons cornstarch + 2 tablespoons cold water (for thickening at the end)
- Chopped fresh parsley, to serve (optional)
Only if you sear the beef (optional Step 1): 2 tablespoons flour, 2 tablespoons oil.
No-mushroom version: simply leave the mushrooms out — the gravy is built on broth, tomato paste, and Worcestershire, so nothing else changes. Add a second onion if you like more body.
What Size Slow Cooker Do I Need?
A 5- or 6-quart slow cooker, filled about ⅔ to ¾ full, is perfect for this batch. Do not overcrowd or pack a smaller cooker full to the rim — the tips need to sit in the gravy, not steam above it.
How to Make Beef Tips and Gravy (Step by Step)
Step 1 — Sear the beef (optional, for deeper flavor). Pat the beef dry, toss it with the flour and a pinch of the salt and pepper, and sear in hot oil in two batches, 2–3 minutes per side. Move it to the slow cooker and deglaze the skillet with a splash of the broth, scraping up the browned bits — pour every drop over the beef. Skipping the sear? Put the raw beef straight into the cooker, seasoned as below; it still turns out tender and delicious, with a slightly lighter gravy.
Step 2 — Build the gravy base. Add the onion, mushrooms (if using), and garlic over the beef. Whisk the broth, Worcestershire, soy sauce, tomato paste, garlic powder, onion powder, thyme, salt, and pepper, and pour it over everything.
Step 3 — Cook low and slow. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is very tender and the gravy smells rich and savory. Try a piece at the early end of the range — when it gives easily, you are there.
Step 4 — Thicken the gravy. Stir the cornstarch and cold water into a smooth slurry, stir it into the hot gravy, cover, and cook on HIGH for 15–20 minutes until the gravy turns glossy and coats a spoon. Too thick? Whisk in broth a splash at a time. Too thin still? A second small slurry fixes it.
Step 5 — Finish and serve. Taste and adjust the salt and pepper — and for a richer finish, stir in 2 tablespoons of sour cream or a splash of heavy cream off the heat. Spoon over mashed potatoes, rice, or egg noodles, and scatter with parsley.
3 Ways to Make the Gravy (Pick Your Day)
- From scratch (the main recipe above): broth + tomato paste + Worcestershire thickened with a slurry. Best flavor, naturally gluten-free, moderate sodium — about 10 extra minutes of measuring.
- Brown gravy mix shortcut: replace the tomato paste, thyme, and seasonings with 1 packet brown gravy mix whisked into the broth. Nearly as good, a little saltier.
- The famous 3-ingredient version: 2 lbs beef + 2 cans cream of mushroom soup + 1 packet onion soup mix, nothing else, LOW 6–8 hours. Zero measuring, soup does the thickening — richer, saltier, and a weeknight legend for a reason. (Mushroom flavor included, obviously — mushroom haters, stick with the main recipe.)
Emily’s Best Tips
- Tough tips usually mean undercooked tips. If the beef is chewy, it almost always needs more time, not less — give it 30–45 minutes more on LOW before judging. Overcooked beef in a slow cooker turns dry and stringy instead; know which one you have.
- Salt at the end. Broth, soy sauce, and Worcestershire all bring salt, and the gravy concentrates as it cooks. Season fully after thickening, not before.
- Gone all day? Use LOW, the full 2 lbs of beef, and mushrooms whole instead of sliced so they hold up. Dinner will be ready and rich when you walk in.
- A splash of something bright — a teaspoon of Worcestershire or a few drops of vinegar at the end — wakes up a gravy that tastes flat.
Variations
- Creamy beef tips: finish with sour cream (stroganoff-style) and serve over egg noodles.
- Red wine twist: replace ½ cup of the broth with a dry red wine for a deeper, restaurant-style gravy.
- Add vegetables: chunked carrots or a handful of frozen peas in the last hour turns it into a full one-pot dinner.
- Low-sodium version: low-sodium broth, low-sodium soy sauce, and the from-scratch gravy (skip the packets entirely) keeps all the flavor with a fraction of the salt.
What to Serve with Beef Tips and Gravy
The universal trio: mashed potatoes (my #1 — the gravy pools in the swirls), buttered egg noodles, or fluffy white rice. Add something green and simple — green beans, peas, or a salad — and dinner is complete. For a low-carb plate, cauliflower mash catches the gravy just as well.
Storage, Freezing, and Reheating
- Fridge: in the gravy, airtight, up to 4 days.
- Freezer: cool completely and freeze in the gravy for up to 3 months. For a make-ahead freezer dump bag: raw beef, onion, garlic, and all the gravy ingredients (minus the cornstarch) in a gallon bag, frozen flat up to 3 months; thaw overnight, cook as directed, thicken at the end.
- Reheat: gently on the stovetop over medium-low with a splash of broth, stirring now and then — the gravy loosens back up as it warms.
Frequently Asked Questions
How long do beef tips and gravy take in the slow cooker?
LOW 6–8 hours or HIGH 3–4 hours for 1½-inch chuck pieces. LOW gives the most tender result.
Do you have to brown beef tips before slow cooking?
No. Browning (Step 1) deepens the flavor and the gravy’s color, but the recipe is written to work completely without it — dump the seasoned raw beef in and go.
What cut of beef is best for beef tips?
Chuck. Its marbling melts during the long cook and keeps the tips juicy. Sirloin tips are leaner but fine; avoid very lean cuts that dry out.
Can I make beef tips and gravy without cream of mushroom soup?
Yes — this recipe is the proof. The from-scratch gravy (broth, tomato paste, Worcestershire, finished with a cornstarch slurry) needs no canned soup at all. The shortcut version with the soup is in the Variations if you want it.
How can I thicken the gravy without flour?
A cornstarch slurry (gluten-free) stirred in at the end and simmered 15–20 minutes on HIGH. Tapioca or arrowroot work the same way.
Can you freeze beef tips and gravy?
Yes, up to 3 months, frozen right in the gravy. Thaw in the fridge and reheat gently with a splash of broth.
More Slow Cooker Beef Dinners to Try Next
If your family loves gravy, Easy Slow Cooker Pot Roast and Slow Cooker Beef Stew are next in line — and Mississippi Pot Roast brings the tangy pepperoncini twist. Browse All Recipes for more.
Crock Pot Beef Tips and Gravy
Ingredients
Equipment
Method
- Step 1 — Sear the beef (optional, for deeper flavor). Pat the beef dry, toss it with the flour and a pinch of the salt and pepper, and sear in hot oil in two batches, 2–3 minutes per side. Move it to the slow cooker and deglaze the skillet with a splash of the broth, scraping up the browned bits — pour every drop over the beef. Skipping the sear? Put the raw beef straight into the cooker, seasoned as below; it still turns out tender and delicious, with a slightly lighter gravy.
- Step 2 — Build the gravy base. Add the onion, mushrooms (if using), and garlic over the beef. Whisk the broth, Worcestershire, soy sauce, tomato paste, garlic powder, onion powder, thyme, salt, and pepper, and pour it over everything.
- Step 3 — Cook low and slow. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is very tender and the gravy smells rich and savory. Try a piece at the early end of the range — when it gives easily, you are there.
- Step 4 — Thicken the gravy. Stir the cornstarch and cold water into a smooth slurry, stir it into the hot gravy, cover, and cook on HIGH for 15–20 minutes until the gravy turns glossy and coats a spoon. Too thick? Whisk in broth a splash at a time. Too thin still? A second small slurry fixes it.
- Step 5 — Finish and serve. Taste and adjust the salt and pepper — and for a richer finish, stir in 2 tablespoons of sour cream or a splash of heavy cream off the heat. Spoon over mashed potatoes, rice, or egg noodles, and scatter with parsley.
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