Beef Tips Crock Pot Recipe
If you’ve been craving a cozy, hands-off dinner that fills your home with the smell of slow-cooked goodness, this Beef Tips Crock Pot Recipe is going to be your new weeknight hero—tender beef, rich gravy, and a whole lot of comfort with almost no effort.
I’ve been making some version of slow cooker beef tips since my kids were little and my workdays were long. These days, as a 50-year-old mom, new grandma, and unapologetic comfort-food lover, I lean hard on recipes like this when I want something hearty but don’t want to fuss. This crock pot beef recipe is all about tender beef tips and gravy that practically make themselves while you go live your life.
Picture this: juicy, fork-tender pieces of beef simmering all day in a slow cooker, bathed in a savory onion-and-garlic gravy that’s perfect over mashed potatoes, rice, or noodles. It’s classic comfort food beef tips, but with simple ingredients and sensible steps you can manage on a busy Tuesday—no chef training required.
And yes, this Beef Tips Crock Pot Recipe uses pantry staples, budget-friendly cuts of meat, and a method that practically guarantees tenderness. If you’ve ever had tough, chewy beef from your slow cooker, stay with me—I’ll walk you through exactly how to avoid that.
Why You’ll Love This Beef Tips Crock Pot Recipe
Let’s start with the “why,” because honestly, if a recipe doesn’t earn its place in the rotation, it’s not worth your time.
- Hands-off cooking – You toss everything in the slow cooker and let it do the work while you handle your day.
- Fork-tender beef – Long, low heat turns tougher cuts into melt-in-your-mouth tender beef tips.
- Family-friendly flavor – Simple, cozy flavors that picky eaters, teenagers, and grown-ups all agree on.
- Budget-conscious – Uses affordable beef cuts and pantry staples without tasting “cheap.”
- Versatile serving options – Serve over mashed potatoes, egg noodles, rice, or even cauliflower mash.
- Perfect for meal prep – Reheats beautifully and the gravy gets even better the next day.
- Freezer-friendly – You can make a double batch and freeze half for an emergency dinner.
- Works for busy schedules – You can cook on LOW all day or HIGH if you’re starting later.
- Cozy comfort food – Feels like Sunday supper even if you made it in the middle of the week.
Ingredients
Here’s what you’ll need for this easy beef tips crockpot dinner. I’ll give you the “why” behind a few of these too, because those little choices add up to big flavor.
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2 ½ pounds beef stew meat or sirloin tips, cut into 1–1½-inch cubes
- (You can also use chuck roast cut into chunks—great for tender beef tips slow cooker style.)
-
2 tablespoons olive oil or vegetable oil
- For browning the beef (you can skip browning in a pinch, but it adds flavor).
-
1 medium yellow onion, finely chopped
- (About 1 cup; sweet onion works too if that’s what you have.)
-
3 cloves garlic, minced
- Or 1 teaspoon garlic powder in a pinch, but fresh is best.
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1 ½ cups beef broth, low sodium if possible
- I like Better Than Bouillon beef base mixed with water for deeper flavor.
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1 (10.5-ounce) can condensed cream of mushroom soup
- This gives rich body to the gravy—use a reduced-sodium version if you’re watching salt.
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1 (1-ounce) packet dry onion soup mix
- Classic for slow cooker beef tips—Lipton is the common brand, but store brand is fine.
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2 tablespoons Worcestershire sauce
- Adds that savory “something” you can’t quite place (it’s umami!).
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1 teaspoon dried thyme
- Optional, but I love the subtle herbal note.
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1 teaspoon paprika
- Smoked or regular—just a gentle warmth, not spicy.
-
½ teaspoon black pepper, plus more to taste
- Start with less salt and adjust at the end since the soup mix is salty.
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¼ teaspoon salt, or to taste
- Taste the finished gravy before adding more.
-
3 tablespoons cornstarch
- For thickening the beef tips and gravy.
-
3 tablespoons cold water
- To mix with the cornstarch for a smooth slurry.
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Fresh parsley, chopped (optional)
- For a pop of color and freshness when serving.
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For serving (choose your favorite):
- Mashed potatoes, egg noodles, white or brown rice, cauliflower mash, or polenta.
A quick tip: if you’re new to crock pot meat recipes, choosing the right cut matters. Leaner cuts like sirloin will be a bit “neater” and sliceable, while chuck roast and stew meat get incredibly tender, almost falling apart. For classic comfort food beef tips and gravy, I usually grab chuck or stew meat when they’re on sale and stock the freezer.
Directions
-
Brown the beef (optional, but worth it).
Heat the oil in a large skillet over medium-high heat. Pat the beef tips dry with paper towels (this helps them brown instead of steam), then add them in a single layer. Brown in batches, turning occasionally, until you get nice color on at least two sides. Don’t overcrowd the pan. Transfer the browned beef tips to the crock pot as you go. -
Sauté the onion and garlic.
In the same skillet, reduce the heat to medium. Add the chopped onion and cook for 3–4 minutes, scraping up any browned bits from the bottom of the pan. When the onion starts to soften, add the minced garlic and cook 30–60 seconds, just until fragrant. Transfer the onion and garlic to the crock pot. -
Mix the gravy base.
In a medium bowl, whisk together the beef broth, cream of mushroom soup, onion soup mix, Worcestershire sauce, dried thyme, paprika, black pepper, and salt. Whisk until the soup is mostly smooth and everything’s combined. It won’t be super thick yet—that’s okay. -
Pour it all over the beef.
Pour the gravy mixture over the beef tips and onions in the slow cooker. Give it a gentle stir to make sure the meat is mostly submerged. It doesn’t have to be perfect; the liquid will redistribute as it cooks. -
Slow cook until tender.
Cover the crock pot and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender when pierced with a fork. Low and slow gives the best texture, especially for stew meat or chuck. -
Thicken the gravy.
About 20–30 minutes before serving, whisk the cornstarch and cold water together in a small bowl to make a smooth slurry. Stir the slurry into the crock pot, cover, and continue cooking on HIGH for about 20 minutes, or until the gravy has thickened. If you like a thinner gravy, add only part of the slurry and see how it looks. -
Taste and adjust.
Now’s the time to taste the gravy. Add a pinch more salt or pepper if needed. If it’s a little too salty, a splash of extra water or broth, plus a tablespoon of heavy cream or sour cream, can help balance it. -
Serve and enjoy.
Spoon the tender beef tips and gravy over mashed potatoes, noodles, or rice. Garnish with chopped parsley if you’d like. Serve warm, with a side of green beans, roasted carrots, or a crisp salad to round it out.
A little visual cue: when this recipe is ready, the beef tips will look deeply browned and the gravy will be glossy and thick enough to coat the back of a spoon, like in that photo where the beef tips are nestled in that rich, brown sauce. That’s your “we’re ready for dinner” signal.
Servings & Timing
- Yield: Serves 6 generously
- Prep Time: 15–20 minutes (a bit longer if you brown the meat in batches)
- Cook Time:
- LOW: 7–8 hours
- HIGH: 4–5 hours
- Total Time: About 7½–8½ hours on LOW, or 4½–5½ hours on HIGH (mostly unattended)
This is one of those crock pot dinner recipes that fits nicely into a workday—start it in the morning, and you’ll come home to dinner already made.
Variations
Because once you love a recipe, it’s fun to play with it a little.
- Mushroom Lover’s Beef Tips – Add 8 ounces of sliced cremini or button mushrooms to the crock pot with the onions.
- Red Wine Beef Tips – Swap ½ cup of the beef broth for dry red wine for a richer, slightly more “grown-up” flavor.
- Gluten-Friendly Twist – Use gluten-free cream soup (or make a quick homemade version) and thicken the gravy with arrowroot instead of cornstarch.
- Creamy Beef Tips – Stir in ¼–½ cup sour cream or heavy cream at the end for a stroganoff-style creamy gravy.
- Veggie Boost – Add sliced carrots and celery for a more stew-like crock pot beef recipe that feels like a full meal in a bowl.
- Spicy Beef Tips – Add ¼ teaspoon crushed red pepper flakes and a tablespoon of tomato paste for a little kick.
Storage & Reheating
One of the reasons I love this easy beef tips crockpot recipe is how well it behaves the next day—almost better, honestly.
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Fridge:
Store leftover beef tips and gravy in an airtight container in the refrigerator for up to 4 days. -
Freezer:
Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Label it—future you will thank present you. -
Reheating (Stovetop):
Add the beef tips and gravy to a saucepan over medium-low heat. Stir occasionally and add a splash of water or broth if the gravy’s too thick. Heat until hot and bubbling gently. -
Reheating (Microwave):
Place a portion in a microwave-safe bowl, cover loosely, and heat in 45–60 second bursts, stirring between each, until hot. -
From Frozen:
Thaw overnight in the fridge before reheating. If you’re in a rush, you can thaw gently in a covered skillet over low heat, adding a little water or broth as needed. -
Make-Ahead Tip:
You can assemble everything (except the cornstarch slurry) in the slow cooker insert the night before—cover and refrigerate. In the morning, set the insert back into the base, let it sit at room temp for 10–15 minutes, then start the crock pot on LOW.
Notes
A few things I’ve learned after making beef tips and gravy more times than I can count:
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Don’t skip drying the meat.
It seems small, but patting the beef tips dry before browning helps them get that deep, caramelized color that adds real flavor to slow cooker beef tips. -
Low and slow is kinder to your meat.
If you have the time, use the LOW setting. Lean cuts especially can get a bit “stringy” on HIGH. -
Taste at the end before adding more salt.
Onion soup mix and condensed soup both bring salt. You probably need less than you think. -
Add veggies thoughtfully.
If you add potatoes to the crock pot, know they’ll soak up salt and flavor. That can be nice, but you may want extra broth. -
Gravy thickness is personal.
If your gravy is too thick, whisk in a bit more broth. Too thin? Add another small cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water). -
Slow cooker differences are real.
Older crock pots tend to run cooler; new ones run hotter. The first time you make this, check the beef a little early to get a feel for your appliance.
And one more thing—this is the kind of recipe that feels “special” enough to serve to company, but it’s still casual. I’ve served it on a Sunday with mashed potatoes and green beans, and no one guessed it cooked while I was out running errands.
FAQs
Can I make this Beef Tips Crock Pot Recipe without browning the meat?
Yes, you can skip browning and just add the raw beef tips to the slow cooker. Browning does add extra flavor and color, but the recipe still works without it.
What cut of beef is best for slow cooker beef tips?
Beef stew meat, chuck roast cut into chunks, or sirloin tips all work well. Chuck and stew meat get especially tender with long, slow cooking.
Can I use fresh mushrooms instead of cream of mushroom soup?
You can. Sauté sliced mushrooms with the onions and garlic, then use extra beef broth plus ¼ cup heavy cream near the end to mimic that creamy texture.
How do I keep the gravy from getting too salty?
Use low-sodium broth, taste before adding extra salt, and if it’s still a bit salty, stir in a splash of cream or a bit more broth to mellow it out.
Can I cook this overnight?
You can, but it’s easy to overcook on LOW for 10–12 hours. If your slow cooker has a timer that switches to “keep warm” after cooking, that’s a safer option.
What can I serve with beef tips and gravy besides mashed potatoes?
This crock pot beef recipe is great over egg noodles, rice, buttered pasta, polenta, or even toasted sourdough for a sort of open-faced sandwich.
Can I make this in an Instant Pot instead of a slow cooker?
Yes—use the Sauté function to brown the beef and onion, then pressure cook on HIGH for about 30–35 minutes with a natural release. Thicken the gravy on Sauté at the end.
How do I make this recipe a bit lighter?
Use a leaner cut of beef, low-fat cream soup, and serve over cauliflower mash or steamed veggies instead of potatoes or noodles.
Conclusion
This Beef Tips Crock Pot Recipe is the kind of meal that makes your house smell like someone’s been cooking all day—because technically, someone has—and yet you barely lifted a finger. It’s cozy, forgiving, budget-friendly, and flexible enough to fit your family’s tastes and your schedule.
If you try this, I’d love to hear how it goes—tell me what you served it with, whether you tweaked the gravy, or if your crew licked their plates clean. And if you’re as fond of slow cooker comfort food as I am, you might enjoy exploring more crock pot dinner recipes next—once you’ve got beef tips and gravy in your back pocket, the weeknight possibilities really open up.
Beef Tips Crock Pot Recipe
Ingredients
- 2.5 pounds beef stew meat or sirloin tips cut into 1–1½-inch cubes; chuck roast cut into chunks also works
- 2 tablespoons olive oil or vegetable oil for browning the beef
- 1 medium yellow onion finely chopped (about 1 cup)
- 3 cloves garlic minced (or 1 teaspoon garlic powder in a pinch)
- 1.5 cups beef broth low sodium if possible; Better Than Bouillon beef base recommended
- 10.5 ounces condensed cream of mushroom soup use reduced-sodium if desired
- 1 ounce dry onion soup mix such as Lipton or store brand
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme optional
- 1 teaspoon paprika smoked or regular
- 0.5 teaspoon black pepper plus more to taste
- 0.25 teaspoon salt or to taste; add more at the end if needed
- 3 tablespoons cornstarch for thickening the gravy
- 3 tablespoons cold water to mix with cornstarch for slurry
- fresh parsley chopped, optional for garnish
- mashed potatoes, egg noodles, rice, cauliflower mash, or polenta for serving
Instructions
- Heat the oil in a large skillet over medium-high heat. Pat the beef tips dry with paper towels, then add them in a single layer. Brown in batches, turning occasionally, until you get nice color on at least two sides. Do not overcrowd the pan. Transfer the browned beef tips to the crock pot as you go.2.5 pounds beef stew meat or sirloin tips, 2 tablespoons olive oil or vegetable oil
- In the same skillet, reduce the heat to medium. Add the chopped onion and cook for 3–4 minutes, scraping up any browned bits from the bottom of the pan. When the onion starts to soften, add the minced garlic and cook for 30–60 seconds, just until fragrant. Transfer the onion and garlic to the crock pot.1 medium yellow onion, 3 cloves garlic
- In a medium bowl, whisk together the beef broth, condensed cream of mushroom soup, dry onion soup mix, Worcestershire sauce, dried thyme, paprika, black pepper, and salt until mostly smooth and well combined. The mixture will not be very thick yet.1.5 cups beef broth, 10.5 ounces condensed cream of mushroom soup, 1 ounce dry onion soup mix, 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon paprika, 0.5 teaspoon black pepper, 0.25 teaspoon salt
- Pour the gravy mixture over the beef tips, onions, and garlic in the slow cooker. Gently stir so the meat is mostly submerged; the liquid will redistribute as it cooks.
- Cover the crock pot and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender when pierced with a fork. Cooking on LOW gives the best texture, especially for stew meat or chuck.
- About 20–30 minutes before serving, whisk the cornstarch and cold water together in a small bowl to make a smooth slurry. Stir the slurry into the crock pot, cover, and continue cooking on HIGH for about 20 minutes, or until the gravy has thickened. For a thinner gravy, add only part of the slurry.3 tablespoons cornstarch, 3 tablespoons cold water
- Taste the gravy and add more salt or pepper if needed. If it tastes too salty, stir in a splash of extra water or broth and, if desired, a tablespoon of heavy cream or sour cream to mellow the flavor.0.5 teaspoon black pepper, 0.25 teaspoon salt
- Serve the tender beef tips and gravy over mashed potatoes, egg noodles, rice, cauliflower mash, or polenta. Garnish with chopped fresh parsley if desired. Serve warm with your favorite vegetables on the side.fresh parsley, mashed potatoes, egg noodles, rice, cauliflower mash, or polenta
