• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Heart Eating
  • Home
  • About
    • Contact
      • Work with Me
    • Rules and Disclosures
  • Recipes
  • Subscribe
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Slow Cooker » Crockpot Beef Tips

    Crockpot Beef Tips

    Published: Oct 3, 2019 · Modified: Aug 20, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Crock pot beef tips with gravy is pure crock pot comfort food! This yummy beef roast dinner recipe makes its own gravy while it cooks!Crockpot Beef Tips over egg noodles on a white plate

    Simple roast recipes were some of the first crock pot meals that I learned to make.

    When I was in school, I loved the convenience of using my slow cooker. I could buy an inexpensive roast and veggies, add a few basic ingredients like broth and onion soup mix, and come home to a hot meal that would feed me for several days.

    Since that time, I've learned to make all sorts of things in my slow cooker, but I still love a good roast.

    This Crockpot Beef Tip recipe is a little more involved than the dump-and-go roasts that I began with, but the results are fantastic and are worth the extra effort. The 15 or so minutes spent browning the roast, sautéing the veggies, and starting the gravy add so much flavor to the dish!

    What Are Beef Tips?

    Beef tips are sometimes called "stew meat". They're pieces of beef from various parts of the cow that hold up well to a long, slow braise.

    How To Make Beef Tips In The CrockPot

    Cooked beef tips in a crockpot insert

    Heat a large skillet over medium-high heat. Add the oil to the skillet and season the beef.

    Add the the cubed beef to the skillet and brown. Remove to a plate.

    Add the onions and mushrooms to the now-empty skillet. Cook until they're beginning to soften, about 3 minutes.

    Sprinkle the herbs and flour over the onions and mushrooms. Cook for 1 minute, stirring constantly.

    Add the beef broth and whisk in. Bring to a boil. Remove from heat.

    Cooked beef tips in a crockpot insert

    Add the beef cubes to the slow cooker insert, and pour the gravy over the top.

    Cover and cook for about 8 hours on LOW, or until the beef is fork-tender.

    Crockpot beef tips over egg noodles on a speckled plate

    How To Prep Ahead Of Time

    To help make the recipe faster in the morning, prep some of the ingredients the night before. You can trim the fat from the roast and cube it (store the cubed roast in the fridge).

    The mushrooms can be sliced, and the onion can be diced the night before, too.

    Slow Cooker Beef with Mushroom Gravy

    What To Serve With Beef Tips

    Beef tips with gravy go well over noodles like egg noodles or thick homestyle noodles, rice, or mashed potatoes. The beef tips can also be served with vegetables and either crusty bread or dinner rolls to mop up the gravy.

    Closeup of crockpot beef tips with gravy over egg noodlesMore Crockpot Recipes!

    • Crock Pot Mississippi Pot Roast
    • Crock Pot Balsamic Roast Recipe
    • Slow Cooker Pineapple Chipotle Beef
    • Slow Cooker Beef Bourguignon

    If you’ve tried this slow cooker beef with mushroom gravy recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Slow Cooker Beef with Mushroom Gravy

    Crockpot Beef Tips

    Tender beef that makes its own gravy while it cooks in the slow cooker.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 8 hours 30 minutes
    Total Time: 8 hours 40 minutes
    Servings: 12 servings
    Calories: 235kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 3 pound boneless chuck roast1
    • 1 tablespoon canola oil
    • 1 cup diced white or yellow onion
    • 8 ounces sliced button mushrooms
    • ¼ cup all-purpose flour divided
    • ½ teaspoon dried thyme2
    • ½ teaspoon dried rosemary crushed
    • 1 ¼ cups beef broth3
    • Salt and pepper

    Instructions

    • Heat a large skillet over medium-high heat.
    • While skillet is heating up, trim the fat from the roast and cube it. 
    • Add oil and swirl pan to coat.
    • Season roast with salt and pepper. 
    • Brown roast on all sides, and then remove to a plate.
    • Stir in onions and mushrooms, and cook until beginning to soften, about 3 minutes. 
    • Sprinkle flour and herbs over vegetables, and stir in. Cook, stirring constantly, for 1 minutes. 
    • Whisk in beef broth, scraping up any browned bits from the pan, and bring to boil. 
    • Remove gravy from heat.
    • Add the browned beef cubes to the slow cooker insert.
    • Pour the gravy over the beef tips.
    • Cover and cook on low for about 8 hours, or until roast is fork tender.
    • In a bowl, add 1 cup of gravy from the slow cooker and remaining 2 tablespoons flour. Stir together until combined.
    • Whisk beef/flour mixture into slow cooker, and let it continue to cook for 20-30 minutes. 

    Video

    Notes

    1. Or similar cut of meat such as a rump roast
    2. If using fresh herbs, increase to 1 or 1-½ teaspoons each. 
    3. I recommend using reducing sodium broth or stock so that you can control the sodium levels. 
    4. To speed up the morning prep, trim the fat and cube the roast,and cut up onions and mushrooms the night before.
    5. Nutrition values are estimates.

    Nutrition

    Serving: 1serving | Calories: 235kcal | Carbohydrates: 3g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 139mg | Potassium: 506mg | Vitamin A: 15IU | Vitamin C: 1.4mg | Calcium: 22mg | Iron: 2.6mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 4/27/17. Updated with new photos and tips 10/3/19.

    « Halloween Candy Bark
    Crockpot Pulled Pork »
    39.8K shares
    • Facebook
    • Email

    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Emily

      May 14, 2020 at 12:42 pm

      Can we do this on high for 4 hours with the same result?

      Reply
      • Kate

        March 12, 2021 at 5:02 pm

        I would guess so, but I haven't tried it to say for certain.

        Reply
    2. Shannon

      May 02, 2020 at 3:26 pm

      What size would you recommend cubing the steak?

      Reply
      • Kate

        May 04, 2020 at 4:05 pm

        About 1” works well.

        Reply
    3. Berit

      April 29, 2020 at 10:07 am

      I don’t know what I did wrong but when I tried to brown the stew meat there was just so much water and the meat was cooking in the water instead of getting brown. I tried to turn up the heat but the water wasn’t cooking off the meat just seemed to get harder. ?

      Reply
      • Kate

        May 01, 2020 at 9:52 am

        Hi! Depending on the size of your skillet, you may find that you need to work in batches when browning meat. If the meat is overcrowded in the pan, it can put off water, and the water won't evaporate. So the meat will steam instead of browning. Hope that helps for next time!

        Reply
        • Elise

          October 15, 2021 at 11:37 pm

          5 stars
          I had a beautiful dish to set before company and it tasted as good as it looked.

          Reply
    4. Amy

      October 09, 2019 at 9:45 am

      5 stars
      My picky kids loved the beef! They ate it and asked for more and that never happens. LOL

      Reply
      • Kate

        October 09, 2019 at 9:49 am

        Yay!! That's awesome! Thanks for commenting!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

    More about me →

    Summer Favorites

    • Zucchini Bread
    • Pesto Tortellini Pasta Salad
    • Pasta Salad Recipe
    • Homemade Funnel Cake
    • Golden Graham S'mores
    • Broccoli Salad

    Popular Posts

    • Easiest Chocolate Chip Cookie Recipe
    • Brownie Cookie Recipe
    • Whipped Buttercream Frosting without Powdered Sugar
    • Maple Brown Sugar Oatmeal Muffins

    Subscribe via email

    to stay in the loop on new posts!

    Footer

    As Featured In

    ↑ back to top

    About

    • Privacy Policy
    • Legal
    • Rules and Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • Press

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 I Heart Eating

    39.8K shares