Crockpot Beef Tips With Mushroom Gravy
Crockpot beef tips turn a tough, cheap cut of beef into something fork-tender by dinnertime, and the slow cooker does almost all the work while you go about your day. The gravy builds itself right in the pot, so there’s no separate saucepan to wash.
This is the kind of dinner you start at lunch and forget about until the smell of onions and beef broth pulls you back into the kitchen.
Why This Crockpot Beef Tips Dinner Works
Chuck roast has enough connective tissue and fat marbled through it that hours in the slow cooker turn it silky instead of chewy. Searing it first isn’t optional filler, it’s where the deep brown color in the gravy comes from.
The mushrooms and tomato paste give the sauce body without needing cream, so it stays rich but not heavy.
I keep coming back to this one because it’s mostly hands-off, and it reheats just as well the next day for lunch.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes: chuck has enough fat and connective tissue to go tender over a long cook; leaner cuts dry out
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil: for searing, this is where the browned crust and flavor start
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced: white button mushrooms work fine too
- 2 cups beef broth: use low-sodium so the gravy doesn’t turn too salty as it reduces
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce: adds savory depth without making the sauce taste like soy sauce
- 1 tbsp tomato paste: rounds out the color and gives the gravy some backbone
- 1 tsp dried thyme
- 2 tbsp cornstarch
- 2 tbsp water: whisked with the cornstarch to thicken the gravy at the end
- 2 tbsp chopped fresh parsley: for finishing, skip it if you don’t have any on hand
Variations / Substitutions
- Swap the beef: stew meat or a cubed sirloin tip roast both work, though chuck stays juicier over the long cook because of its fat content.
- Make it creamy: stir in 1/4 cup sour cream right after the gravy thickens for a stroganoff-style sauce.
- Change the herb: rosemary instead of thyme gives the gravy an earthier, piney note.
- Turn up the heat: add 1/2 tsp crushed red pepper flakes with the broth for a background warmth.
- Brighten it up: a splash of red wine vinegar or 1/4 cup dry red wine stirred in with the broth cuts through the richness.
If you like this one, the method is close to what I use for my classic slow cooker pot roast.
How to Make Crockpot Beef Tips
Step 1: Sear the Beef Cubes
Season the 2 lbs beef chuck cubes with the 1 tsp salt and 1/2 tsp black pepper. Heat the 2 tbsp olive oil in a large skillet over medium-high heat and sear the beef in batches, about 2 minutes per side, until a deep brown crust forms on most sides.
Don’t crowd the pan, the beef should sizzle loudly the moment it hits the oil. If it just sits there quietly, the pan isn’t hot enough yet and the meat will steam instead of brown.
Step 2: Soften the Onion, Garlic, and Mushrooms
In the same skillet, add the diced onion and 8 oz sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until the onion turns soft and the mushrooms start to release their liquid. Add the 3 cloves minced garlic and cook for another 30 seconds.
You’ll know it’s ready when the kitchen smells like garlic and the mushroom edges have started to brown a little. Scrape up any browned bits stuck to the pan, that’s flavor you don’t want to leave behind.
Step 3: Slow Cook the Beef Tips
Transfer the seared beef and the onion mixture into the crockpot. Pour in the 2 cups beef broth, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, and 1 tbsp tomato paste, then stir in the 1 tsp dried thyme. Cover and cook on low for 7 hours, or on high for 4 hours, until the beef is fork-tender and shreds with almost no resistance.
The broth will turn a deep, rich brown and the whole kitchen will smell like a pot roast by the last hour. Resist lifting the lid too often, every peek lets out heat and slows the whole thing down.
Step 4: Thicken the Gravy
Whisk the 2 tbsp cornstarch with the 2 tbsp water until smooth, then stir it into the crockpot. Cover and cook on high for another 10 to 15 minutes, until the gravy has thickened enough to coat the back of a spoon.
It should go from thin and watery to glossy and slightly clingy in that short window. If it’s still thin after 15 minutes, the crockpot just needs another 5 minutes with the lid on.
Step 5: Spoon Over Noodles and Serve
Ladle the beef tips and gravy over mashed potatoes, rice, or egg noodles, then sprinkle with the 2 tbsp chopped parsley. Serve it right away while the gravy is still hot and glossy.
The beef should fall apart at the touch of a fork, and the gravy should pool around it instead of running thin.
Tips for Fall-Apart Tender Beef Tips
- Pick a chuck roast with visible white marbling running through it rather than a lean-looking cut. That fat is what melts into the gravy and keeps the beef from drying out.
- Cut the cubes no smaller than 1 inch. Smaller pieces overcook and turn stringy long before the 7-hour mark is up.
- Extra gravy doesn’t have to go to waste. Spoon it over baked potatoes or warm biscuits the next day.
- If you’re using turkey instead of beef, a well-marbled turkey shoulder holds up the same way over a long, slow cook.
Cook times will shift a bit depending on the setting you use.
| Setting | Time | Doneness Check |
|---|---|---|
| Low | 7 to 8 hours | Beef shreds easily with a fork |
| High | 4 to 5 hours | Beef pulls apart at the edges when pressed |
Storing and Reheating Leftover Beef Tips
Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: warm gently on the stovetop over low heat or in the microwave in short bursts, stirring between each one. If the gravy has thickened too much in the fridge, stir in a splash of beef broth while it reheats to loosen it back up.
What to Serve With Crockpot Beef Tips
Mashed potatoes are the obvious match here because the ridges and butter in the potatoes soak up the gravy instead of letting it run off. A simple green salad with a sharp vinaigrette works too, the acidity cuts through the richness of the beef and mushrooms. If you want something with more texture, roasted green beans or blistered broccoli hold their own against a heavy gravy without turning soggy.
Frequently Asked Questions
Can I make this without a crockpot?
Yes, you can simmer it covered on the stovetop over low heat for about 2 to 2.5 hours, or braise it in a 325°F (163°C) oven for the same amount of time, checking that the beef is fork-tender before thickening the gravy.
Can I use frozen beef cubes?
It’s better to thaw the beef first. Cooking from frozen keeps the meat from browning properly in the sear step and can throw off the crockpot’s timing.
Can I double this recipe?
Yes, as long as your crockpot has room. A 6-quart or larger slow cooker handles a doubled batch fine, but the cook time stays about the same since it’s really about the beef, not the volume of liquid.
Do I have to sear the beef first?
You don’t have to, but skipping it means a flatter-tasting gravy since a lot of the color and depth comes from that browned crust. If you’re short on time, a quick 3-minute sear on just one side is better than none.
Crockpot Beef Tips Recipe
Ingredients
Method
- Season the beef cubes with salt and pepper, then sear in olive oil over medium-high heat until browned on most sides.
- Cook the onion and mushrooms in the same skillet until softened, then add the garlic and cook briefly.
- Transfer the beef and vegetables to the crockpot with the broth, Worcestershire sauce, soy sauce, tomato paste, and thyme, and cook on low for 7 hours or high for 4 hours until the beef is fork-tender.
- Whisk the cornstarch and water together, stir into the crockpot, and cook on high for 10 to 15 minutes until the gravy thickens.
- Spoon the beef and gravy over mashed potatoes, rice, or egg noodles, top with parsley, and serve hot.
