Crockpot Beef Tips And Gravy | Tender, Easy Weeknight Dinner

If you’re craving a cozy, no-fuss dinner that feels like a hug in a bowl, Crockpot Beef Tips and Gravy is exactly what you need. This recipe delivers tender, succulent bites of beef bathed in a silky, savory gravy—the kind that begs to be spooned over mashed potatoes, buttered noodles, or fluffy rice. It’s hearty and comforting, with rich flavors that build slowly as everything simmers away in the slow cooker. Best of all, it takes minimal effort for maximum payoff, making it perfect for busy weekdays or slow, restful weekends.

In this guide, I’ll walk you through everything you need—from choosing the right cut of beef to effortless thickening tips, plus how to store leftovers (if you have any!). Expect clear steps, plenty of helpful pointers, and a recipe that tastes like it took all day…because it did, but your crockpot did the work for you.

What Makes These Crockpot Beef Tips and Gravy Irresistible

This dish is a celebration of deep, savory flavors and melt-in-your-mouth texture. The slow cooker turns tougher cuts of beef into something incredibly tender, while a simple blend of broth, aromatics, and seasonings transforms into a glossy gravy that coats every bite. It’s the kind of meal that warms you from the inside out, and it’s endlessly versatile—serve it over potatoes, rice, polenta, or noodles, and it feels like a brand-new dish each time. Minimal hands-on time, big comfort-food payoff—what’s not to love?

What You’ll Need for Crockpot Beef Tips and Gravy

• Beef stew meat or sirloin tips (2 to 2.5 pounds): Well-marbled chunks become incredibly tender after slow cooking.
• Salt and black pepper: Basic seasoning to draw out the beef’s natural flavor.
• All-purpose flour (2 tablespoons, optional): For light dredging before searing, which adds body and helps the gravy cling.
• Olive oil or neutral oil (1–2 tablespoons): Helps achieve a flavorful sear on the beef before it goes into the crockpot.
• Butter (1 tablespoon): Enriches the gravy and adds a round, buttery finish.
• Yellow onion (1 medium, sliced): Builds sweet, savory depth as it softens and melds into the sauce.
• Garlic (3–4 cloves, minced): Adds aromatic warmth and complexity.
• Mushrooms (8 ounces, sliced, optional): Offer an earthy note and meaty texture; they also absorb the gravy beautifully.
• Beef broth (2 cups, low-sodium): The backbone of the gravy; low-sodium keeps salt levels in check.
• Worcestershire sauce (1 tablespoon): Adds umami and a subtle tang that brightens the richness.
• Soy sauce (1 tablespoon, low-sodium): Deepens savoriness and enhances color.
• Tomato paste (1 tablespoon): Contributes body and a gentle acidity for balance.
• Onion soup mix or beef bouillon (1 packet or 2 teaspoons, optional): A shortcut to concentrated flavor; use sparingly if sensitive to sodium.
• Dried thyme (1/2 teaspoon) and dried rosemary (1/2 teaspoon): Herbs that stand up nicely to long cooking and complement beef.
• Bay leaf (1): Infuses subtle herbal notes as it simmers.
• Cornstarch (2–3 tablespoons) + cold water (2–3 tablespoons): The slurry that thickens the gravy at the end without lumps.
• Red wine (1/4 cup, optional): Adds depth and a hint of fruitiness if you deglaze your pan on the stovetop first.
• Fresh parsley (for garnish): A bright finishing touch that lifts the dish visually and flavor-wise.

How to Make Crockpot Beef Tips and Gravy: Step by Step

1. Prep the beef: Pat the beef dry with paper towels. Season with salt and pepper. If you like, toss lightly in flour—this helps with browning and gives the gravy a head start on thickness.
2. Sear for flavor (recommended): Heat oil and butter in a large skillet over medium-high. Sear the beef in batches so the pan isn’t crowded, browning on two sides (2–3 minutes per side). Transfer the browned beef to the crockpot. Don’t skip the fond—the browned bits in the pan are pure flavor.
3. Deglaze the pan: Reduce heat to medium, add a splash of beef broth or red wine, and scrape the pan to release the browned bits. Let it simmer for 1–2 minutes, then pour this liquid into the crockpot.
4. Layer the aromatics: Add sliced onion, minced garlic, and mushrooms (if using) to the crockpot. They’ll soften and enrich the gravy as they cook.
5. Whisk the gravy base: In a bowl, combine beef broth, Worcestershire sauce, soy sauce, tomato paste, onion soup mix or bouillon (if using), thyme, rosemary, and the bay leaf. Whisk until smooth and pour over the beef and vegetables.
6. Let the slow cooker work: Cover and cook on Low for 7–8 hours, or on High for 3–4 hours, until the beef is fork-tender. Resist the urge to lift the lid too often—it releases heat and lengthens cooking time.
7. Thicken the gravy: Stir together cornstarch and cold water to make a smooth slurry. Remove the bay leaf. Set the slow cooker to High (if it isn’t already), and stir in the slurry. Cook for 10–20 minutes until the gravy is glossy and coats the back of a spoon. Add more slurry in small increments if you prefer a thicker gravy.
8. Taste and finish: Adjust salt and pepper as needed. If you prefer a richer finish, swirl in a small pat of butter. Garnish with chopped parsley.
9. Serve generously: Spoon the beef tips and gravy over mashed potatoes, egg noodles, steamed rice, or creamy polenta. Add a side of green beans, roasted carrots, or a crisp salad for color and balance.

Prep, Cook Time, and When Dinner’s Ready

This is a set-it-and-forget-it meal, with just a little upfront prep to get those flavors going. Here’s the timeline so you can plan your day:

• Prep time: 15–25 minutes (includes searing; skip searing to save time)
• Cook time (Low): 7–8 hours
• Cook time (High): 3–4 hours
• Finish time: 10–20 minutes to thicken and season
• Total time: About 8 hours on Low or 4.5 hours on High

You’ll know it’s ready when the beef yields easily to a fork and the gravy has a velvety sheen. Once thickened, let the gravy settle for 5 minutes before serving so it clings beautifully to your potatoes or noodles.

Pro Tips for Best Results

• Choose the right cut: Chuck roast, stew meat, or sirloin tips perform best. They have enough connective tissue to become tender and flavorful with slow cooking.
• Brown in batches: A good sear means better flavor. Crowding the pan steams the meat—work in batches for an even crust.
• Deglaze for depth: Those caramelized bits in the pan are liquid gold. Deglazing makes your gravy taste like it simmered for hours (because it did).
• Use low-sodium building blocks: Broth, soy sauce, and onion soup mix can stack up in salt quickly. Start with low-sodium versions so you can control seasoning at the end.
• Thicken thoughtfully: Cornstarch needs simmering to reach full thickening power. Add slowly and give it time—gravy will tighten as it cooks and slightly more as it cools.
• Keep the lid on: Every time it’s lifted, you lose heat and moisture. Peek only if you must.
• Finish with freshness: A sprinkle of parsley or a squeeze of lemon brightens the richness without changing the base flavor.
• Make it your own: Stir in sautéed mushrooms at the end for texture, or a spoonful of Dijon for subtle tang. Red wine adds sophistication if deglazed on the stovetop first.
• Plan for leftovers: The flavors are even better the next day. Gravy may thicken in the fridge—thin with a splash of broth when reheating.

Nutrition at a Glance

These numbers are approximate and will vary based on ingredients and serving size. Assumes 6 servings with gravy.

Note: Serving over mashed potatoes, rice, or noodles will add additional carbohydrates and calories.

Your Top Questions, Answered

Can I make this without searing the beef first?

Yes. You’ll still get tender beef and a flavorful gravy, though searing adds a deeper, richer taste. If you skip searing, consider adding a touch more Worcestershire or a teaspoon of soy sauce to boost umami.

How do I adapt this for an Instant Pot?

Use Sauté to sear the beef in batches, then deglaze with broth or wine. Add remaining ingredients (except cornstarch slurry). Pressure cook on High for 25–30 minutes, natural release for 10 minutes. Stir in the slurry on Sauté until thickened.

What should I serve with beef tips and gravy?

Mashed potatoes are classic, but buttered egg noodles, white or brown rice, polenta, or even cauliflower mash are great. Add a simple vegetable—steamed green beans, roasted carrots, or a crisp salad—to round out the plate.

Final Encouragement and Serving Ideas

There’s something deeply comforting about a pot of beef tips and gravy quietly working away while you go about your day. When you lift the lid, you’re greeted by tender beef, a savory aroma, and a silky gravy ready to spoon over whatever you love most. It’s simple food, made with care, and that’s often the food that brings people closest together.

Whether you serve it at a weeknight table or as a cozy Sunday supper, this recipe is all about ease, warmth, and satisfaction. Make it once and it will likely earn a place in your regular rotation—because good food that’s easy to pull off is the best kind of kitchen magic. Here’s to full plates, happy faces, and the kind of meal that makes you feel right at home.