Crockpot Beef Tips & Gravy

If you’re coming home hungry after a long day, this crockpot beef tips recipe is the kind of comfort dinner that makes everything feel easier. It’s one of those meals you can toss together in the morning, go about your day, and be rewarded with tender beef and a cozy gravy by dinnertime.

I love how forgiving this recipe is — even on nights when I forget to brown meat (oops), it still turns out hearty and delicious. If you like slow-simmered beef, you might also enjoy this cozy crockpot beef barley soup that’s perfect for chilly nights.

This is simple, no-fuss comfort food that doesn’t ask for much from you and gives back a ton.

Why This Recipe Works (and why you’ll make it again)

• Quick to set up – combine the ingredients and let the crockpot do the work.
• Minimal ingredients – mostly pantry staples plus beef tips and onions.
• Reliable tenderness – low-and-slow cooking turns even tougher bits silky.
• Versatile serving options – great over mashed potatoes, rice, or egg noodles.

Quick cooking insight: a brief sear on the beef (if you have time) adds a deeper flavor to the gravy, but it’s not mandatory. If you’re short on time, skip searing and trust the slow cooker.

Ingredients You’ll Need

• 2–3 lb beef tips (stew meat or sirloin tips) — tender or budget-friendly cuts work here
• 1–2 large onions, sliced thin — sweetness for the gravy
• 2–3 cups beef broth — the base of the sauce, use low-sodium if preferred
• 8 oz mushrooms (optional) — sliced, for extra umami
• 2 cloves garlic (optional), minced — brightens the gravy
• Salt and black pepper — to taste
• 2 tbsp cornstarch + cold water (to thicken) — mix into a slurry when ready

Notes: If you want a richer gravy, add a splash of Worcestershire sauce or a teaspoon of Dijon mustard. If you need gluten-free, use a gluten-free cornstarch or arrowroot.

Kitchen Tools

• Crockpot / slow cooker (4–6 quart works well)
• Cutting board and sharp knife
• Mixing bowl for the cornstarch slurry
• Wooden spoon or heatproof spatula
• Optional skillet for searing beef

If you enjoy other slow-cooked beef dishes, try this hearty crockpot beef stew for more ideas.

Step-by-Step Instructions

1. Combine the beef tips, sliced onions, and beef broth in the crockpot. Add minced garlic and sliced mushrooms if you’re using them.
   Visual cue: the meat should be mostly covered by the broth and onions should float around it.

2. Season with salt and pepper — don’t be shy, the slow cooking concentrates flavors.
   Smell check: you should start to get that savory, slow-cooker aroma within an hour.

3. Cook on low for 6–8 hours or on high for 3–4 hours, until the beef is fork-tender.
   Reassurance: when it’s done, the meat should pull apart easily with a fork.

4. About 30 minutes before serving, if you want a thicker gravy, mix cornstarch with cold water to make a slurry (about 2 tbsp cornstarch + 2 tbsp water). Stir the slurry into the crockpot and let it finish cooking until the sauce thickens.
   Visual cue: gravy will change from broth-like to glossy and coat the spoon.

5. Serve hot over mashed potatoes, rice, or egg noodles. Garnish with chopped parsley if you like.

Tip: If the gravy is too thin after adding the slurry, mix another teaspoon cornstarch with cold water and stir in gradually.

I sometimes brown the beef first, following a technique similar to this slow-cooker beef chuck roast with brown gravy, but it’s completely optional.

Pro Tips for Success

• Let the beef sit at room temperature for 20 minutes before cooking so it cooks more evenly.
• If you sear, use a hot skillet and don’t crowd the pan — browning in batches prevents steaming.
• Use low-sodium broth if you plan to reduce the sauce or if you’ll be adding Worcestershire later.
• Add the cornstarch slurry gradually; it thickens faster than you think.
• If you accidentally over-salt, add a peeled potato to the crockpot for the last hour to absorb some salt (true story — it helped me once).

Common Mistakes to Avoid

• Overcooking the garlic — add garlic toward the start if minced, or late if using whole cloves.
• Using too much liquid — the beef needs some broth, but not to drown; aim to mostly cover.
• Adding the slurry too early — it can break down with long simmering; add 30 minutes before serving.
• Skipping seasoning — slow cookers can mute flavors, so season at the start and taste near the end.

Variations and Substitutions

• Mushroom-forward: add a full pound of mushrooms and a splash of red wine for richness.
• Dairy-free: keep it simple with broth and cornstarch — no dairy needed.
• Low-carb: serve over cauliflower mash or spiralized veggies.
• Poultry swap: for a different twist, try mushroom gravy like on these baked turkey wings with mushroom gravy and adapt to chicken or turkey.

What to Serve With This Recipe

• Mashed potatoes — classic and cozy
• Steamed rice — soaks up all that gravy
• Egg noodles — for a homestyle plate
• Roasted green beans or carrots — add color and texture
• Crusty bread — for mopping the pan

Storage and Leftovers

• Fridge: Store in an airtight container for 3–4 days. Cool completely before refrigerating.
• Freezer: Freeze up to 3 months in freezer-safe containers or heavy-duty bags. Thaw overnight in the fridge.
• Reheating: Warm gently on the stove over medium-low, adding a splash of broth if needed to loosen the gravy. Microwave in 1-minute bursts, stirring in between.

FAQ (People Also Ask)

Q: Can I make this ahead of time?
A: Yes — it reheats wonderfully. Make it a day ahead and the flavors will meld even more.

Q: Can I freeze crockpot beef tips?
A: Absolutely. Freeze in meal-sized portions and thaw in the fridge before reheating.

Q: Do I need to brown the beef first?
A: No, you don’t have to. Browning adds depth but the slow cooker will still give tender, tasty beef.

Q: What cut of beef is best?
A: Beef tips (stew meat), chuck, or sirloin tips all work. Tougher cuts are great because slow cooking tenderizes them.

Q: How do I thicken the gravy without cornstarch?
A: Make a roux with butter and flour in a pan, then whisk into the crockpot near the end, or reduce the sauce by removing the lid and cooking on high for a bit.

Quick Recipe Summary

Prep time: 10 minutes
Cook time: 3–8 hours (depending on heat setting)
Servings: 4–6

Ingredients:

• 2–3 lb beef tips
• 1–2 onions, sliced
• 2–3 cups beef broth
• 8 oz mushrooms (optional)
• 2 cloves garlic (optional)
• Salt and pepper, to taste
• 2 tbsp cornstarch + water for slurry

Short steps:

1. Combine beef, onions, broth (and garlic/mushrooms) in crockpot.
2. Season with salt and pepper.
3. Cook low 6–8 hrs or high 3–4 hrs until tender.
4. Stir in cornstarch slurry 30 minutes before serving to thicken.
5. Serve over mashed potatoes or rice.

Final Thoughts

This is one of those “set it and forget it” dinners that still feels like you put in effort. Try it on a busy weeknight or for a lazy Sunday supper. If you give it a go, tell me how it turned out — and don’t worry if you forget to sear the meat once in a while (I definitely do). Happy cooking!