The BEST Crock Pot Beef Tips and Gravy (So Tender!)

There is nothing quite like lifting the lid of your slow cooker and finding fall apart tender beef tips swimming in a rich, glossy gravy waiting for you.

This is one of those beef tips crock pot recipes that feels like a Sunday supper, yet it is effortless enough for a weeknight when you know the day will be hectic.

In my kitchen I worked this recipe over and over to avoid all the usual slow cooker pitfalls chewy meat and watery, bland sauce until I landed on one simple flavor boosting trick that changes everything.

I will walk you through the exact steps and timing so you get melt in your mouth beef and deeply savory gravy every single time.

Why You’ll Love This Recipe

Unique Flavor Twist: Blooming 1 tablespoon of tomato paste with the onions, then deglazing the hot pan with 2 tablespoons of balsamic vinegar, pulls every bit of browned fond into the gravy and adds layered umami with a gentle tang.

Deep, Complex Gravy: Instead of a flat brown gravy, you get a slow simmered sauce that tastes beefy, slightly sweet from the balsamic, and perfectly rounded, ideal for spooning over mashed potatoes or egg noodles.

Set It And Forget It Ease: Once the beef is seared and everything is in the crock pot, the slow cooker does the work for you, which makes this a go to comfort food dinner on busy days and a great partner to other easy slow cooker favorites like our hearty Crockpot Lasagna Soup.

Fall Apart Tender Beef: Cooking low and slow gives time for the connective tissue in beef stew meat to soften, so every bite is spoon tender instead of tough.

Minimal Mess: If you have a multi cooker with a sauté function you can sear and simmer in the same pot for fewer dishes and maximum flavor.

Ingredients and Substitutions

These simple pantry staples and a good cut of beef come together to make a rich, savory pot of crock pot beef tips with gravy that tastes like you fussed all day.

Ingredients

• 2 tablespoons oil
• 3 pounds beef stew meat cut into 1 inch pieces
• 1 1/2 cups beef stock
• 2 cups sliced mushrooms
• 1 onion peeled and diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme leaves
• Salt and pepper to taste
• 3 tablespoons cornstarch
• 1/4 cup finely chopped fresh parsley for garnishing (optional)

Ingredient Notes & Substitutions

Beef stew meat: Typically this is a mix of cuts like chuck or round, already trimmed and cubed for convenience, which makes prep fast even though chuck roast you cube yourself will often be the most tender and flavorful option.

Beef stock: Stock is usually richer and more gelatinous than beef broth, and I like using full sodium stock for the boldest flavor, though if you are sensitive to salt a low sodium version works well and you can season to taste at the end.

Mushrooms: Cremini or baby bella mushrooms give the gravy a deeper, almost meaty flavor, but classic white button mushrooms will still taste great and hold their shape in the slow cooker.

Aromatics: If you have fresh onion and garlic on hand you can boost the flavor further by using 1 medium onion in place of the onion powder and 2 to 3 minced garlic cloves instead of the garlic powder, or keep the powders for maximum ease.

Worcestershire sauce: This pantry staple layers in salty, savory umami and a subtle tang that rounds out the beef and mushroom gravy, so try not to skip it even if you are tempted to omit extras.

How to Make beef tips crock pot recipes

Sear the Beef and Build the Flavor Base

1. Heat the 2 tablespoons oil in a large skillet over medium high heat until the oil shimmers and a piece of beef sizzles on contact. Working in batches so the pan is not crowded, sear the beef stew meat on all sides until each piece has a deep brown crust from the Maillard reaction, about 2 to 3 minutes per side, then transfer the browned pieces to the bowl of your slow cooker as they are done.
2. Once all the beef is seared and in the slow cooker, add the sliced mushrooms, the peeled and diced onion, Worcestershire sauce, onion powder, garlic powder, dried thyme leaves, and a generous pinch of salt and pepper directly to the slow cooker, scattering them evenly over the meat so the flavors will infuse the beef as it cooks.

Add Liquid and Slow Cook Until Tender

3. Pour the 1 1/2 cups beef stock into the slow cooker, stirring gently to combine the beef, vegetables, seasonings, and liquid so everything is coated and mostly submerged. Cover the crock pot and cook on high for 4 hours or on low for 8 hours, keeping the lid closed as much as possible so the beef becomes very tender.

Thicken the Gravy and Finish

4. In a small bowl, stir together the 3 tablespoons cornstarch with 3 tablespoons cold water until completely smooth to make a slurry with no lumps. Stir this mixture into the slow cooker, then continue cooking uncovered for 10 to 15 minutes, stirring once or twice, until the sauce has slightly thickened and coats the back of a spoon, then sprinkle with the finely chopped parsley before serving.

Choosing the Best Beef for Tender Beef Tips

Chuck Roast

Chuck roast is my top pick for crock pot beef tips because it has lots of marbling and connective tissue that melts during long, gentle cooking.

All that collagen breaks down during low and slow cooking into silky gelatin so the gravy tastes extra rich and the meat becomes fall apart tender, similar to how another cut that benefits from slow cooking like beef cheeks turns incredibly soft.

Sirloin or Sirloin Tips

Sirloin or sirloin tips are leaner so they can be quite tender yet will not have the same juicy, shreddy texture as chuck.

They are a good choice if you prefer less fat in your slow cooker recipes or want cleaner slices of beef rather than pieces that completely fall apart.

Round Roast (Eye of Round, Bottom Round)

Round roasts, like eye of round or bottom round, are usually the most budget friendly but they are also very lean and can turn out dry or chewy.

If you use round, cut it into 1 inch pieces against the grain before cooking and be sure to let it go the full time on low to give it the best chance of becoming tender.

For the most reliable, ultra tender beef tips with rich gravy, I recommend choosing chuck roast or a well marbled package of beef stew meat that clearly includes chuck.

Pro Tips & Troubleshooting

Pro Tips for Success

• Do not skip the sear Searing the beef in a hot pan so it develops a brown crust triggers the Maillard reaction, which builds deep savory flavor you cannot get from simmering alone.
• Be patient with low and slow Cooking on low for about 8 hours gives the connective tissue time to break down, which is key for truly tender beef tips.
• Deglaze for depth After searing, scrape up every browned bit from the bottom of the pan with liquid to capture pure flavor, then pour it into the crock pot instead of washing it away.
• Silky gravy option If you prefer a glossier gravy, you can swap the cornstarch slurry for about 3 tablespoons of quick cooking tapioca added in the last hour of cooking.
• Taste and adjust Before serving, taste the gravy and adjust with extra salt, pepper, or even a small splash of vinegar or Worcestershire if it needs a bit more brightness.

Common Problems & Solutions

• Why is my beef tough This usually comes from using a very lean cut like round or from not cooking it long enough, so the fix is almost always to keep it on low heat longer until the connective tissue softens.
• Why is my gravy bland or watery Make sure you used a flavorful beef stock, fully browned the beef, and scraped the pan for fond, and if it is still thin, let it simmer with the lid off or add a touch more Worcestershire and a pinch of salt.
• How can I thicken my gravy more A cornstarch slurry is the fastest option, but you can also stir in a separately cooked flour and butter roux for extra flavor or use tapioca for a very glossy finish.

Serving & Storage

Serving Ideas

For classic comfort, spoon the tender beef tips and rich brown gravy over creamy mashed potatoes, wide egg noodles, or a bowl of fluffy white rice, and if you want a make ahead side, try them with our creamy mashed potato casserole.

For a lower carb twist, serve the beef over cauliflower mash, zucchini noodles, or a soft bed of creamy polenta so the gravy can sink in.

A sprinkle of fresh parsley at the end adds color and a bright, fresh note that wakes up the whole dish.

On the side, I like simple steamed green beans or a piece of crusty bread to soak up every last bit of the gravy.

Storage and Make-Ahead

Leftover beef tips and gravy will keep well if you cool them, then store in an airtight container for up to 4 days in the fridge.

This recipe also freezes beautifully, so once cooled you can portion it into freezer safe bags or containers and freeze for up to 3 months, which makes it perfect for stocking up on cozy meals just like other freezer friendly favorites such as Crockpot Chicken and Stuffing.

Reheat gently on the stovetop over low heat, stirring occasionally until steaming, or use the microwave in short bursts, adding a splash of water or stock if the gravy has thickened too much.

Conclusion

These crock pot beef tips are everything you want in a comfort food dinner, unbelievably tender beef and a mushroom studded gravy that tastes like it simmered on the stove all day.

The simple twist of blooming tomato paste with onions and deglazing with balsamic vinegar gives you restaurant level flavor with almost no extra effort.

I hope you will make this part of your weeknight rotation and play with your favorite sides and small variations to make it your own, and if you make this recipe, be sure to leave a comment and rating below.