Slow Cooker Beef Tips and Gravy
This Slow Cooker Beef Tips and Gravy is the ultimate comfort food—tender, fall-apart beef simmered all day in a rich, velvety gravy. A dump-and-go recipe with deep flavor, minimal prep, and a luxurious sauce perfect for mashed potatoes, rice, or egg noodles.
Equipment
- slow cooker
- mixing bowl
- measuring cups and spoons
- whisk
Ingredients
- 2 lbs chuck roast, cut into 1-inch pieces (or stew meat or sirloin tips)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 packet onion soup mix OR brown gravy mix
- 2 cups beef broth (low sodium recommended)
- 1 tbsp Worcestershire sauce
- 1 onion, sliced (optional)
- 8 oz mushrooms, sliced (optional)
- 3 tbsp cornstarch (or flour)
- 0.25 cup cold water
Instructions
- Pat beef dry and season with salt and pepper. Place the cubed beef into the bottom of a slow cooker.
- Add sliced onions and mushrooms on top if using.
- Whisk beef broth, Worcestershire sauce, and the onion soup mix or gravy mix until smooth. Pour evenly over the beef.
- Cover and cook on LOW for 7–9 hours or HIGH for 4–5 hours, until beef is fall-apart tender.
- Mix cornstarch with cold water to form a smooth slurry. Stir into the slow cooker 20 minutes before serving.
- Turn heat to HIGH and cook 15–20 minutes until gravy becomes thick, glossy, and velvety. Taste and adjust seasoning.
- Serve hot over mashed potatoes, rice, noodles, or cauliflower rice.
Notes
For the most tender results, cook on LOW whenever possible. Chuck roast delivers the best melt-in-your-mouth texture. Add the cornstarch slurry at the end for glossy, velvety gravy. Pair with mashed potatoes, rice, noodles, or cauliflower rice.