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Beef Tips Crock Pot Recipe
If you’re craving cozy comfort food with almost no effort, this Beef Tips Crock Pot Recipe gives you tender beef, rich gravy, and a house that smells amazing—all while you go about your day.
Meet Your New Favorite Slow Cooker Beef Tips
This Beef Tips Crock Pot Recipe is my weeknight secret weapon for those long, busy days when I still want a real home-cooked meal on the table. We’re talking bite-sized pieces of beef simmered for hours in a slow cooker until they’re fork-tender, surrounded by a savory, oniony brown gravy that tastes like you babysat it on the stove all afternoon…even though you absolutely did not.
I started making slow cooker beef tips back when my kids were teenagers and running in twelve different directions after school. I needed something I could throw in the crock pot at lunch, forget about, then serve with mashed potatoes and a salad when everyone finally landed back home. Over time, I played with the ingredients—different broths, herbs, thickeners—until this version became “Mom’s Beef Tips” in our house.
What makes this crock pot beef recipe special?
- It’s true set-it-and-forget-it comfort food.
- The beef cooks low and slow, which gives you incredibly tender beef tips.
- The gravy is rich but simple—no fancy chef skills.
- It feels like Sunday dinner, even on a Tuesday.
And while this is serious comfort food, you can absolutely make it a bit lighter with leaner cuts and smart sides. Serve it over mashed potatoes, rice, egg noodles, or even cauliflower mash if you’re watching your carbs.
Also, if you’re a visual cook like I am, here’s a peek at what you’re making:
Now let’s talk about why you’re going to want this on repeat.
Why You’ll Love This Beef Tips Crock Pot Recipe
- Hands-off cooking: Quick prep, then the slow cooker does all the work while you handle your day.
- Ultra-tender beef: Long, gentle cooking turns budget-friendly beef into melt-in-your-mouth tender beef tips.
- Cozy comfort food: Classic beef tips and gravy flavor—savory, rich, and deeply satisfying.
- Family-friendly: Kids, teens, and picky eaters usually love this; it’s simple, familiar, and not spicy.
- Great for meal prep: Leftovers reheat beautifully and the flavor actually improves overnight.
- Versatile serving options: Serve over mashed potatoes, rice, egg noodles, polenta, or cauliflower rice.
- Works with many cuts of beef: You can use stew meat, chuck, or sirloin tips depending on what’s on sale.
- Freezer-friendly: Cook once, freeze in portions, and you’ve got a ready-to-go crock pot dinner anytime.
- Beginner-friendly recipe: No fancy techniques—just sear, pour, and let the slow cooker handle it.
Ingredients for Slow Cooker Beef Tips and Gravy
Here’s everything you’ll need for this easy beef tips crockpot recipe. I’ll include tips and a few swaps as we go.
For the Beef Tips
- 2 to 2 ½ pounds beef stew meat or beef tips, cut into 1–1½-inch cubes
- Tip: Chuck roast, sirloin tips, or round roast all work. Chuck has the best flavor and tenderness after a long cook.
- 2 tablespoons olive oil (or vegetable/canola oil, for searing)
- 1 ½ teaspoons kosher salt (start here; adjust later to taste)
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or regular, your call)
For the Gravy and Sauce
- 1 medium yellow onion, thinly sliced or diced
- 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
- 2 cups low-sodium beef broth (I like Better Than Bouillon beef base with water)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (optional, but adds a nice depth and “meaty” flavor)
- 1 tablespoon tomato paste (helps give body and richness)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh, added at the end)
- 2 bay leaves (optional, but lovely if you have them)
To Thicken the Beef Tips and Gravy
- ¼ cup cornstarch
- ¼ cup cold water
(You can use ⅓ cup all-purpose flour whisked with ⅓ cup water instead, but cornstarch keeps the gravy a bit glossier and gluten-free.)
Optional Add-Ins
- 8 ounces mushrooms, sliced (baby bella or white button)
- 1 tablespoon butter, stirred in at the end for a silky finish
- Fresh parsley, chopped, for garnish
You know what? Don’t stress if you’re missing one or two small things like thyme or bay leaves. The core of this crock pot beef recipe is the beef, broth, and slow cooking time—those do most of the heavy lifting.
Step-by-Step Directions for Crock Pot Beef Tips
Let me walk you through it. This is very forgiving, so take a breath and enjoy the process.
1. Season the Beef
Pat the beef tips dry with paper towels—this helps them brown instead of steam. Toss them in a large bowl with the salt, pepper, onion powder, garlic powder, and paprika until the pieces are evenly coated.
Tip: If your beef is very wet (sometimes store-packaged stew meat is), really dry it well. Dry beef browns better, and browned bits = flavor.
2. Sear the Beef (Highly Recommended)
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the beef in a single layer, working in batches so you don’t crowd the pan. Sear for 2–3 minutes per side, just until you see a nice brown crust.
Transfer the browned beef tips to the crock pot as you go.
If you skip searing, the recipe still works, but you’ll miss a layer of flavor and deeper color in the gravy. On a really busy morning, I’ve skipped it, and my family still cleans their plates—so you have options.
3. Sauté the Aromatics (Optional but Flavorful)
In the same skillet, add the onions (and mushrooms, if using). If the pan is dry, add another splash of oil. Cook over medium heat for 4–5 minutes, scraping up the browned bits from the bottom of the pan with a wooden spoon.
Add the minced garlic and cook 30 seconds, just until fragrant. Then transfer everything to the crock pot on top of the beef.
4. Mix the Cooking Liquid
In a medium bowl or large measuring cup, whisk together the beef broth, Worcestershire sauce, soy sauce, and tomato paste until the tomato paste dissolves. Stir in the thyme, parsley, and bay leaves.
Pour this mixture evenly over the beef and onions in the crock pot.
You want the liquid to almost cover the beef. If your slow cooker is very large and it looks skimpy, add another ½–1 cup beef broth or water.
5. Slow Cook Until Tender
Cover the crock pot with the lid and cook:
- On LOW for 7–8 hours (best for really tender beef tips)
- Or on HIGH for 3½–4 hours (still good, just not quite as “fall-apart”)
The beef is done when it’s very tender and easily pierced with a fork.
6. Thicken the Gravy
About 20–30 minutes before you want to serve, whisk the cornstarch and cold water in a small bowl until smooth.
Remove the lid from the crock pot. Stir the cornstarch slurry into the liquid, mixing well. Replace the lid and cook on HIGH for another 20–30 minutes, until the gravy thickens.
If you prefer your gravy thicker, you can add a bit more cornstarch slurry (start with 1 tablespoon cornstarch + 1 tablespoon water). If it gets too thick, just stir in a splash more broth or water.
7. Final Taste and Finish
Fish out the bay leaves and discard them. Taste the beef tips and gravy and add more salt or pepper if needed. If you’re using butter, stir it in now for a silky finish.
Sprinkle with fresh chopped parsley before serving for a little color and freshness.
Now spoon those tender beef tips and gravy over something cozy and carb-y, and enjoy.
Servings & Timing
- Yield: Serves 6 (about 1 cup beef tips and gravy per person)
- Prep Time: 15–20 minutes (a few more if you’re searing in batches)
- Cook Time: 7–8 hours on LOW or 3½–4 hours on HIGH
- Total Time: About 7½–8½ hours (mostly completely hands-off)
So realistically, it’s 15 minutes of “you” time and hours of your slow cooker working quietly in the background.
Easy Variations on Crock Pot Beef Tips
Once you’ve tried the base Beef Tips Crock Pot Recipe, it’s fun to switch things up:
- Red Wine Beef Tips: Replace ½ cup of the beef broth with dry red wine for a deeper, more elegant flavor.
- Creamy Beef Tips: Stir in ½ cup sour cream or heavy cream at the very end for a creamy, stroganoff-style sauce.
- Mushroom Lover’s Version: Use a full 16 ounces of mushrooms and add 1 teaspoon dried rosemary for a woodsy, steakhouse vibe.
- Low-Carb / Keto-Friendly: Skip the cornstarch and let the liquid reduce with the lid slightly ajar, or use xanthan gum (start with ¼ teaspoon). Serve over cauliflower mash or zucchini noodles.
- Spicy Beef Tips: Add ½–1 teaspoon crushed red pepper flakes or a few dashes of hot sauce to the cooking liquid.
- Herb Garden Beef Tips: Finish with a mix of fresh parsley, thyme, and chives for a brighter, fresher flavor.
How to Store, Reheat, and Make Ahead
This is one of those crock pot dinner recipes that might be even better the next day—like so many comfort food beef tips dishes.
Storing
- Fridge:
Cool completely, then store beef tips and gravy in an airtight container in the refrigerator for up to 4 days. - Freezer:
Portion into freezer-safe containers or bags (try to press out extra air) and freeze for up to 3 months.
Reheating
- Stovetop (Best):
Place beef tips and gravy in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if the gravy is too thick. - Microwave:
Reheat in a microwave-safe dish in 45–60 second bursts, stirring between each, until hot. - From Frozen:
Thaw overnight in the fridge, then reheat as above. In a pinch, you can reheat from frozen on low in a covered saucepan with a splash of water; it just takes longer.
Make-Ahead Tips
- Prep the night before:
Season and sear the beef, sauté the onions/mushrooms, and mix the cooking liquid. Store everything in the fridge separately, then add to the slow cooker in the morning. - Freezer meal prep:
Add the raw seasoned beef, onions, garlic, and sauce ingredients to a large freezer bag. Freeze flat. Thaw overnight in the refrigerator, then pour into the crock pot and cook as directed (you may need an extra 30–60 minutes).
Notes & Cook’s Tips from My Kitchen
- Cut size matters: Try to keep your beef pieces around the same size so they cook evenly—larger chunks stay juicier.
- Don’t skip the taste test: Broth brands vary in saltiness. Always taste the gravy at the end and season then; that’s when you’ll nail the flavor.
- Slow cooker differences: Some slow cookers run hot. If you know yours does, check the beef around 6 hours on LOW so it doesn’t shred too much.
- Thicker vs. thinner gravy: Some folks love a very thick gravy, others like it more pourable. Start with the recommended cornstarch, then adjust gradually.
- Serve it smart: For a more “balanced” plate, I like to do half the plate veggies (green beans, roasted carrots, or a salad) and the other half beef tips with mashed potatoes or rice.
- Flavor layering: Searing and sautéing might feel like extra work, but those browned bits in the pan are like seasoning gold. They add a lot of flavor for just a few minutes of effort.
Honestly, after making this a dozen times, the whole process feels second nature—and that’s exactly what you want from a comfort recipe like this.
Frequently Asked Questions
1. What cut of beef is best for beef tips in the crock pot?
Chuck roast, stew meat, or sirloin tips work very well. Chuck is my personal favorite because it gets incredibly tender in the slow cooker.
2. Can I skip searing the beef?
Yes, you can add the raw seasoned beef straight to the crock pot. Searing just adds deeper flavor and better color to the gravy, but the recipe still turns out tasty without it.
3. How do I keep the beef tips from drying out?
Cooking on LOW and not overcooking is key. Make sure there’s enough liquid to almost cover the beef, and don’t lift the lid too often while it cooks.
4. Can I make this Beef Tips Crock Pot Recipe gluten-free?
Absolutely. Use gluten-free soy sauce (or tamari) and thicken the gravy with cornstarch instead of flour. Most beef broth is gluten-free, but always double-check the label.
5. What should I serve with slow cooker beef tips?
Mashed potatoes, buttered egg noodles, rice, or cauliflower mash are all fantastic. Add a green veggie—like steamed broccoli or roasted Brussels sprouts—for color and balance.
6. My gravy is too thin—how can I fix it?
Whisk another 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the crock pot. Cook on HIGH for another 15–20 minutes until it thickens.
7. Can I cook this on the stovetop or in the oven instead?
Yes. Brown everything in a Dutch oven, add the liquid, cover, and simmer on low for about 2–2½ hours on the stovetop or in a 325°F oven, then thicken the gravy at the end.
8. Can I add vegetables directly to the crock pot with the beef tips?
You can. Carrots and mushrooms work best and hold up to long cooking. Add more delicate veggies (like peas or green beans) in the last 30 minutes so they don’t turn mushy.
Conclusion: Cozy Beef Tips You’ll Make Again and Again
This Beef Tips Crock Pot Recipe is one of those quiet, reliable recipes that makes weeknights feel a little more special—tender beef, rich gravy, and hardly any work from you. It fits so many moments: busy school nights, lazy Sundays, or when you just want a warm, comforting bowl of something hearty.
If you make this, I’d love to hear how it goes—tell me what you served it over, any fun twists you tried, or how your family liked it. And if you enjoy slow cooker comfort food like this, you might also enjoy exploring more crock pot meat recipes or other cozy, family-style dinners next.
Beef Tips Crock Pot Recipe
Ingredients
- 2 to 2 1/2 pounds beef stew meat or beef tips cut into 1–1 1/2-inch cubes; chuck roast, sirloin tips, or round roast all work
- 2 tablespoons olive oil or vegetable/canola oil, for searing
- 1 1/2 teaspoons kosher salt plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika smoked or regular
- 1 medium yellow onion thinly sliced or diced
- 3 cloves garlic minced (or 1 teaspoon garlic powder in a pinch)
- 2 cups low-sodium beef broth or water with beef base, such as Better Than Bouillon
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce optional, adds depth and savory flavor
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley or 1 tablespoon fresh, added at the end
- 2 bay leaves optional
- 1/4 cup cornstarch for thickening the gravy
- 1/4 cup cold water for mixing with cornstarch
- 8 ounces mushrooms sliced; baby bella or white button, optional
- 1 tablespoon butter optional, stirred in at the end
- fresh parsley chopped, for garnish
Instructions
- Pat the beef tips dry with paper towels. In a large bowl, toss the beef with kosher salt, black pepper, onion powder, garlic powder, and paprika until all pieces are evenly coated.2 to 2 1/2 pounds beef stew meat or beef tips, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika
- Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Working in batches, add the seasoned beef in a single layer without crowding the pan. Sear for 2–3 minutes per side, until nicely browned. Transfer browned beef tips to the crock pot as you finish each batch.2 to 2 1/2 pounds beef stew meat or beef tips, 2 tablespoons olive oil
- In the same skillet, add the sliced onion and mushrooms (if using). Add a splash more oil if the pan is dry. Cook over medium heat for 4–5 minutes, scraping up browned bits from the bottom of the pan. Add the minced garlic and cook for about 30 seconds, just until fragrant. Transfer the onions and mushrooms to the crock pot on top of the beef.1 medium yellow onion, 3 cloves garlic, 8 ounces mushrooms
- In a medium bowl or large measuring cup, whisk together the beef broth, Worcestershire sauce, soy sauce, and tomato paste until the tomato paste is dissolved. Stir in the dried thyme, dried parsley, and bay leaves.2 cups low-sodium beef broth, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 2 bay leaves
- Pour the prepared cooking liquid evenly over the beef and onions in the crock pot. The liquid should almost cover the beef; if your slow cooker is very large and the liquid looks low, add an additional 1/2–1 cup beef broth or water.
- Cover the crock pot and cook on LOW for 7–8 hours (for the most tender beef) or on HIGH for 3 1/2–4 hours, until the beef is very tender and easily pierced with a fork.
- About 20–30 minutes before serving, whisk the cornstarch and cold water together in a small bowl until smooth. Remove the lid from the crock pot and stir the cornstarch slurry into the cooking liquid, mixing well. Cover and cook on HIGH for another 20–30 minutes, or until the gravy has thickened to your liking.1/4 cup cornstarch, 1/4 cup cold water
- Remove and discard the bay leaves. Taste the beef tips and gravy, then adjust seasoning with additional salt and pepper if needed. If using, stir in the butter for a silky finish. Garnish with chopped fresh parsley and serve hot over mashed potatoes, rice, egg noodles, or your preferred side.2 bay leaves, 1 tablespoon butter, fresh parsley
