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Crockpot beef tips slow cooked in rich brown gravy
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Crockpot Beef Tips

Tender chunks of beef chuck roast slow cooked in a rich brown gravy until perfectly fork tender. This crockpot beef tips recipe delivers deep savory flavor with minimal hands-on time, making it the ultimate comfort food for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American Comfort Food
Calories: 508
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2 lb beef chuck roast, cut into 1-inch cubes trim excess fat and silver skin
  • 3 tbsp cornstarch divided
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp avocado oil or light olive oil
For the Flavor Base
  • 1 medium yellow onion, finely diced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
For the Sauce
  • 2 cups low sodium beef broth
  • 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard

Method
 

  1. Pat the beef cubes dry. Toss with 2 tablespoons cornstarch, salt, and black pepper until evenly coated.
  2. Heat oil in a large skillet over medium-high heat. Brown the beef in batches until a deep golden crust forms. Transfer to the slow cooker.
  3. In the same skillet, sauté onion and mushrooms until softened. Stir in garlic and tomato paste and cook for 1 minute. Transfer to the slow cooker.
  4. Deglaze the skillet with a splash of beef broth, scraping up browned bits. Pour into the slow cooker.
  5. Add remaining broth, thyme, bay leaf, Worcestershire sauce, soy sauce, and Dijon mustard. Cover and cook on Low for 7 to 8 hours or High for 4 hours until fork tender.
  6. Mix remaining 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the slow cooker during the last 30 minutes to thicken the gravy.
  7. Remove bay leaf and thyme stems. Serve hot over mashed potatoes, egg noodles, or rice.

Notes

For deeper flavor, do not skip browning the beef. If short on time, use the dump-and-go method by adding all ingredients directly to the slow cooker without searing.
If the gravy is too salty, add a peeled whole potato during the last 30 minutes to absorb excess salt, then remove before serving.
Always thaw beef fully before adding to the slow cooker for even and safe cooking.