Slow Cooker Beef Tips and Gravy

Recipe Slow Cooker Beef Tips and Gravy 

🕒 Recipe Overview

• Prep time: 15 minutes

• Cook time: 4 hours (High) or 7–8 hours (Low)

• Servings: 6

• Difficulty: Easy

🛒 Ingredients

• 2 lbs Beef tips or chuck roast cut into 1-inch cubes

• 1 medium Yellow onion, diced

• 8 oz Sliced mushrooms (optional, but highly recommended)

• 2 cups Beef broth (low sodium preferred)

• 2 tbsp Worcestershire sauce

• 1 tsp Garlic powder

• 1 tsp Onion powder

• ½ tsp Dried thyme

• Salt and black pepper to taste

• Slurry: 3 tbsp cornstarch mixed with 3 tbsp cold water

👩‍🍳 Instructions

1. Sear (Optional but Better): Heat a splash of oil in a skillet over medium-high heat. Season beef with salt and pepper and brown the edges for 2 minutes. Transfer to the slow cooker.

2. Layer: Add the diced onions and mushrooms on top of the beef.

3. Whisk: In a small bowl, whisk together the beef broth, Worcestershire sauce, garlic powder, onion powder, and thyme. Pour the mixture over the beef.

4. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours until the beef is fork-tender.

5. Thicken: About 30 minutes before serving, whisk your cornstarch and water to create a slurry. Stir it into the slow cooker. Cover and cook on High for the remaining 30 minutes until the gravy is glossy and thick.

💡 Chef’s Notes & Tips

• Meat Choice: While labeled “beef tips” in stores (usually sirloin), chuck roast actually works better in a slow cooker because the connective tissue breaks down into gelatin, making it much more tender.

• Deglaze: If you sear the meat in a pan, pour a splash of the beef broth into the hot pan to scrape up the “fond” (brown bits) and pour that into the slow cooker. That’s pure flavor gold.

• The “Pink” Myth: Sometimes slow-cooked beef remains slightly pink inside due to the nitrates in the onions or the low-and-slow process. As long as it’s tender and has reached internal temp, it’s safe!

📊 Nutritional Info (Per Serving)

✨ Benefits of This Dish

• Budget-Friendly: Uses tougher, cheaper cuts of meat that become premium-quality after slow cooking.

• High Protein: Excellent for muscle repair and satiety.

• Meal Prep King: This dish tastes even better the next day as the flavors continue to marry in the fridge.

❓ Common Questions (Q&A)

Q: Can I make this without a slow cooker? A: Yes! Use a heavy Dutch oven. Bake at 300°F (150°C) for about 2.5 to 3 hours until the meat is tender.

Q: What should I serve this with? A: Garlic mashed potatoes are the gold standard, but it’s also incredible over egg noodles, white rice, or even a thick slice of sourdough bread.

Q: Can I use stew meat? A: Absolutely. Stew meat is usually a mix of various trimmings; just ensure you cook it long enough to break down the toughness.