Slow Cooker Beef Tips and Gravy

If there is one thing I absolutely love about slow cooker meals, it’s coming home to the smell of a delicious dinner that’s been cooking all day. And honestly, these Slow Cooker Beef Tips and Gravy are one of those comforting meals that never disappoint!

Tender, juicy pieces of beef slowly cook in a rich, flavorful brown gravy until they practically melt in your mouth. The gravy is thick, savory, and packed with delicious flavor from garlic, onions, beef broth, and simple seasonings.

This is the kind of meal I usually make when I want something hearty and satisfying without spending hours standing in the kitchen. Just prepare the ingredients, add everything to your slow cooker, and let it do most of the work.

What I especially love about this recipe is how versatile it is. You can serve the beef tips over creamy mashed potatoes, fluffy rice, egg noodles, or even alongside warm homemade bread to soak up every last bit of that delicious gravy.

Whether you’re preparing a cozy Sunday dinner or need an easy family meal for a busy weekday, this crockpot beef tips recipe is definitely worth saving!

Why You’ll Love This Recipe

• Easy preparation: Most of the cooking happens in your slow cooker.
• Tender beef: Slow cooking makes the beef incredibly soft and juicy.
• Rich homemade gravy: A delicious savory sauce that tastes like it has been cooking all day.
• Family-friendly: A comforting dinner that both kids and adults can enjoy.
• Budget-friendly: You can use affordable cuts of beef that become tender with slow cooking.
• Perfect for meal prep: Leftovers taste wonderful the next day.

Ingredients You’ll Need

You only need a handful of everyday ingredients to make this delicious slow cooker dinner.

Main Ingredients

• 2 pounds beef stew meat or beef tips, cut into bite-sized chunks
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1 tablespoon tomato paste

For the Gravy

• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 2 tablespoons butter (optional)
• Fresh parsley, chopped, for garnish

How to Make Slow Cooker Beef Tips and Gravy

This recipe is wonderfully simple. I usually brown the beef first because it adds extra flavor, but you can skip that step if you’re short on time.

Step 1: Prepare the Beef

Start by cutting your beef into approximately 1½-inch bite-sized pieces if it isn’t already cut.

Pat the beef dry using paper towels. This helps it brown nicely.

Season the beef with salt, black pepper, garlic powder, onion powder, and paprika.

Toss everything together until the beef is evenly coated.

Step 2: Brown the Beef

Heat olive oil in a large skillet over medium-high heat.

Add the beef in batches, making sure not to overcrowd the pan.

Sear the pieces for approximately 2–3 minutes per side until nicely browned.

You don’t need to cook the beef all the way through at this stage. The goal is simply to develop a flavorful brown exterior.

Transfer the browned beef to your slow cooker.

Step 3: Prepare the Gravy Mixture

In a medium bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, tomato paste, and minced garlic.

Stir until the tomato paste is well incorporated.

This mixture creates the savory base for the gravy and gives the beef plenty of flavor as it slowly cooks.

Step 4: Add Everything to the Slow Cooker

Add the chopped onion over the beef.

Pour the prepared broth mixture into the slow cooker.

Add the dried thyme and stir gently to distribute the ingredients.

Make sure the beef is mostly surrounded by the cooking liquid.

Step 5: Slow Cook Until Tender

Cover the slow cooker with its lid.

Cook on:

• LOW: 7–8 hours
• HIGH: 4–5 hours

I usually prefer the LOW setting because the longer cooking time gives tougher cuts of beef a chance to become beautifully tender.

The beef should be fork-tender when finished.

Step 6: Thicken the Gravy

Once the beef is tender, it’s time to make that delicious gravy nice and thick.

In a small bowl, whisk together the cornstarch and cold water until smooth.

Pour the slurry into the slow cooker and stir gently.

Cover and cook on HIGH for another 15–20 minutes, or until the gravy thickens.

If you prefer an extra-rich gravy, stir in a little butter at the end.

Step 7: Garnish and Serve

Taste the gravy and adjust the salt and pepper if needed.

Sprinkle freshly chopped parsley over the beef tips.

Serve warm over mashed potatoes, rice, or egg noodles.

And that’s it! You now have a delicious homemade slow cooker dinner that tastes like something you’d order at a cozy restaurant.

Helpful Tips for the Best Beef Tips and Gravy

A few simple tricks can make this recipe even better.

1. Choose the Right Cut of Beef

Chuck roast, chuck steak, and beef stew meat are excellent choices.

These cuts contain connective tissue that breaks down during slow cooking, resulting in tender, flavorful beef.

2. Don’t Skip Browning the Beef

Although optional, browning the beef adds a wonderful depth of flavor.

Those browned bits from the skillet also contribute to a richer-tasting gravy.

3. Use Low and Slow Cooking

If you have enough time, I recommend cooking on LOW.

This helps tougher cuts become tender without rushing the cooking process.

4. Always Mix Cornstarch with Cold Water

Never add dry cornstarch directly to hot gravy.

Mixing it with cold water first prevents lumps and creates a smooth, thick sauce.

5. Adjust the Gravy Consistency

If your gravy is too thin, add another small cornstarch slurry.

If it becomes too thick, stir in a little warm beef broth until it reaches your preferred consistency.

6. Taste Before Serving

Beef broth, soy sauce, and Worcestershire sauce all contain salt.

Taste the gravy before adding extra salt so you don’t accidentally make it too salty.

What to Serve with Slow Cooker Beef Tips and Gravy

One of my favorite things about this recipe is that it pairs beautifully with so many side dishes.

Here are some delicious serving ideas:

• Mashed potatoes: Creamy mashed potatoes are probably my favorite option. The gravy tastes incredible poured over them.
• White rice: Fluffy steamed rice absorbs all that rich brown gravy.
• Egg noodles: Serve the beef tips over buttered egg noodles for a comforting, hearty dinner.
• Roasted vegetables: Carrots, broccoli, green beans, and Brussels sprouts make wonderful sides.
• Dinner rolls: Soft homemade rolls are perfect for soaking up leftover gravy.
• Garlic bread: A crispy slice of garlic bread adds a delicious touch.
• Steamed green beans: A simple vegetable side balances the richness of the beef.

Variations to Try

Want to change things up? Here are a few easy ways to customize this recipe.

Creamy Beef Tips and Gravy

For a creamier gravy, stir in ¼ cup of heavy cream or a few tablespoons of sour cream after the gravy has thickened.

Mushroom Beef Tips

Add 8 ounces of sliced mushrooms along with the onions before slow cooking.

They add a wonderful earthy flavor that pairs beautifully with beef gravy.

Onion Beef Tips

Add an extra sliced onion or use a packet of onion soup mix for an even deeper onion flavor. If using soup mix, reduce the added salt.

Garlic Butter Beef Tips

Stir in an additional tablespoon of butter and one minced garlic clove just before serving for a richer garlic-butter flavor.

How to Store and Reheat Leftovers

This recipe is excellent for leftovers, and I honestly think the gravy tastes even better after the flavors have had time to mingle.

Refrigerator: Allow the beef to cool slightly, then transfer it to an airtight container. Refrigerate within 2 hours and enjoy within 3–4 days.

Freezer: Store the cooled beef tips and gravy in freezer-safe containers for up to 3 months for best quality.

Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of beef broth if the gravy has thickened too much.

You can also reheat individual portions in the microwave, stirring halfway through until heated thoroughly.

Approximate Nutrition Information

The following values are estimates based on one serving of beef tips and gravy, without additional side dishes.

Nutrition values vary depending on the beef cut, broth, seasonings, and serving size.

Frequently Asked Questions

1. Can I put raw beef directly into the slow cooker?

Yes! You can add raw beef directly to the slow cooker without browning it first.

However, I usually recommend browning the beef because it adds extra flavor and gives the finished gravy a richer taste. Browning is for flavor, not a substitute for thoroughly cooking the beef.

2. Why are my beef tips still tough after slow cooking?

If your beef is still tough, it may need more cooking time.

Some cuts take longer to break down, especially when using chuck or stew meat.

Continue cooking until the beef is fork-tender. Avoid judging doneness by the clock alone.

3. Can I make beef tips and gravy without cornstarch?

Absolutely! You can use all-purpose flour instead.

Mix approximately 2 tablespoons of flour with a little cold water to create a smooth slurry, then gradually stir it into the cooking liquid.

Allow the gravy to simmer until thickened.

4. Can I prepare this recipe the night before?

Yes! You can chop the onions, mince the garlic, measure the seasonings, and prepare the beef ahead of time.

Store the prepared ingredients in the refrigerator in separate covered containers.

For food safety, keep everything refrigerated until you’re ready to cook. Don’t refrigerate the removable ceramic insert while it’s hot or place a cold insert directly into a hot slow cooker unless the manufacturer allows it.

5. What is the best cut of beef for slow cooker beef tips?

Chuck roast is one of my favorite choices because it becomes incredibly tender after several hours of slow cooking.

Beef stew meat is another convenient option.

Avoid very lean cuts if you want that soft, juicy texture, as they can become dry when overcooked.