Go Back
Crockpot Beef Tips

Crockpot Beef Tips Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp chopped fresh parsley

Method
 

  1. Season the beef cubes with salt and pepper, then sear in olive oil over medium-high heat until browned on most sides.
  2. Cook the onion and mushrooms in the same skillet until softened, then add the garlic and cook briefly.
  3. 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.
  4. Whisk the cornstarch and water together, stir into the crockpot, and cook on high for 10 to 15 minutes until the gravy thickens.
  5. Spoon the beef and gravy over mashed potatoes, rice, or egg noodles, top with parsley, and serve hot.

Notes

If you're pressed for time in the morning, sear the beef and soften the vegetables the night before, then refrigerate everything separately and load the crockpot straight from the fridge. The gravy also thickens a bit more as it cools, so if you're saving leftovers, loosen it with a splash of broth when you reheat.