Slow Cooker Beef Tips and Gravy

These Slow Cooker Beef Tips and Gravy are the ultimate comfort-food dinner when you want tender, savory beef with rich homemade-style gravy and very little hands-on work. Beef tips slowly cook until wonderfully tender while beef broth, mushroom soup, onion soup mix, and brown gravy mix create a thick, flavorful sauce that is perfect for spooning over mashed potatoes, rice, or egg noodles.

The slow cooker does most of the work, making this recipe ideal for busy weeknights, Sunday dinners, or cozy family meals. You can also use the from-scratch variation when you prefer a gravy made with simple pantry ingredients rather than prepared soup and seasoning packets.

Prep Time: 15 minutes
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Total Time: About 6 hours 15 minutes on LOW
Servings: 6

Ingredients

Slow Cooker Beef Tips

2–2½ pounds beef stew meat, sirloin tips, or cubed chuck roast

1 cup low-sodium beef broth

1 can (10.5 oz) condensed cream of mushroom soup

1 packet dry onion soup mix

1 packet dry brown gravy mix

Optional Add-Ins

8 oz sliced baby Bella or white button mushrooms

¼–½ cup dry red wine, optional

Fresh parsley, chopped, for garnish

Black pepper, to taste

From-Scratch Alternative

2 lbs beef tips

2 tablespoons olive oil

Salt, to taste

Black pepper, to taste

1 yellow onion, diced

2–3 garlic cloves, minced

2 cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

2 tablespoons cornstarch

2 tablespoons cold water

Instructions

Prepare the Beef

If using stew meat or cubed chuck roast, trim away any unusually large pieces of excess fat or connective tissue. A little marbling is desirable because it helps the beef remain tender and flavorful during slow cooking.

Pat the beef dry with paper towels. This is especially useful if you decide to sear it before adding it to the slow cooker.

Optional Sear for Extra Flavor

Although searing is not required, it can add another layer of flavor to the finished dish.

Heat a large skillet over medium-high heat and add a small amount of oil. Season the beef lightly with black pepper and sear it in batches until the outside develops a deep brown color.

Avoid overcrowding the skillet. If too much beef is added at once, it can release moisture and steam instead of browning.

Transfer the browned beef to the slow cooker.

Make the Gravy Mixture

In a medium bowl, whisk together the beef broth, condensed cream of mushroom soup, dry onion soup mix, and dry brown gravy mix.

Whisk until the mixture is reasonably smooth and the seasoning packets are distributed throughout the liquid.

Pour the gravy mixture over the beef in the slow cooker.

Add the Mushrooms

If using mushrooms, scatter the sliced mushrooms over and around the beef.

Baby Bella mushrooms provide a deeper earthy flavor, while white button mushrooms have a milder taste.

Slow Cook the Beef

Cover the slow cooker with the lid.

Cook on LOW for 6–8 hours or HIGH for 3–4 hours, depending on your slow cooker and the size and type of beef used.

For the most tender results, the LOW setting is recommended.

The beef should be very tender when pierced with a fork and the gravy should be rich and thick.

Check the Consistency

Toward the end of cooking, stir the beef and gravy gently.

If the gravy seems thicker than you prefer, add a small amount of warm beef broth and stir until you reach your desired consistency.

If the gravy is thinner than you would like, leave the lid slightly ajar for a short period while the slow cooker remains hot, allowing some excess moisture to evaporate.

Finish and Serve

Remove the bay leaf if you used the from-scratch method.

Taste the gravy and adjust the black pepper or other seasonings as needed. Be cautious with additional salt because gravy mix, onion soup mix, soy sauce, and broth can all contain significant sodium.

Garnish with fresh chopped parsley and serve immediately.

These beef tips are especially delicious over mashed potatoes, buttered egg noodles, white rice, or creamy polenta, allowing the rich gravy to soak into the base.

For the From-Scratch Version

Heat olive oil in a skillet and season the beef with salt and black pepper. Sear the beef in batches until browned on the outside, then transfer it to the slow cooker.

Add the diced onion and minced garlic to the same skillet and cook briefly until fragrant and softened.

Transfer the onion and garlic to the slow cooker. Add the beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaf.

Cover and cook on LOW for 6–8 hours.

About 30 minutes before serving, whisk the cornstarch with cold water until completely smooth. Stir the slurry into the slow cooker and replace the lid.

Continue cooking until the gravy thickens. Remove the bay leaf, taste the gravy, and adjust the seasoning before serving.

Tips

Choose the Right Beef

Stew meat and chuck roast are excellent choices because they contain connective tissue and marbling that become tender during slow cooking. Sirloin tips can also be used when you prefer a slightly leaner option.

Searing Is Optional but Worth It

The slow cooker can cook the beef perfectly well without searing, but browning the meat first creates deeper roasted flavors. If you have an extra 10 minutes, searing is a worthwhile step.

Don’t Overcrowd the Skillet

If searing the beef, work in batches. Crowding causes the skillet temperature to drop and prevents the beef from developing a good browned crust.

Use Low-Sodium Broth

The prepared gravy and onion soup mixes can already contain a considerable amount of salt. Low-sodium broth gives you greater control over the final seasoning.

Don’t Add Extra Salt Too Early

Wait until the beef is fully cooked before deciding whether more salt is needed. This is especially important if you’re using the traditional packet-based version.

Keep the Lid Closed

Try not to repeatedly open the slow cooker during cooking. Each time the lid is removed, heat escapes and the cooking process can be delayed.

Don’t Cut the Beef Too Small

Large bite-sized pieces are preferable. Very small pieces can become overly soft during the longer cooking time.

Give the Gravy Time to Thicken

The gravy often becomes noticeably thicker as it cools slightly. If it looks a little loose immediately after cooking, let the dish rest for several minutes before adding extra thickener.

Add Mushrooms According to Preference

Mushrooms can be added at the beginning for a very tender texture. If you prefer firmer mushrooms, add them during the final couple of hours.

Serve Immediately for the Best Texture

The beef is at its most tender and the gravy is at its best consistency shortly after cooking. Keep leftovers refrigerated and reheat gently.

Variations

Classic Mushroom Beef Tips

Add 8 ounces of sliced mushrooms and use the cream of mushroom soup as written. The earthy mushrooms complement the beef and create an especially rich gravy.

From-Scratch Beef Tips and Gravy

Skip the condensed soup and seasoning packets. Use beef broth, Worcestershire sauce, soy sauce, onion, garlic, thyme, rosemary, and a cornstarch slurry to create a deeply savory homemade gravy.

Red Wine Beef Tips

Add a small amount of dry red wine to the broth. Cabernet Sauvignon or Pinot Noir can provide extra depth and a subtle richness. Avoid using a very sweet wine.

Onion Mushroom Version

Add extra sliced onions along with the mushrooms. The onions become soft and sweet during slow cooking and blend beautifully with the beef gravy.

Garlic Herb Beef Tips

Increase the garlic slightly and add extra thyme or rosemary. Fresh herbs can also be used, although dried herbs are convenient for long slow cooking.

Pepper Beef Tips

Add extra freshly ground black pepper and a small amount of cracked black pepper toward the end. This creates a bolder peppery flavor without making the dish spicy.

Vegetable Beef Tips

Add carrots, mushrooms, and sliced onions to turn the recipe into a more complete one-pot meal. Choose vegetables that can withstand several hours of slow cooking.

Creamy Gravy Version

For an even creamier sauce, stir a few tablespoons of sour cream into the finished gravy after turning off the heat. Avoid boiling the mixture after adding sour cream to prevent curdling.

Gluten-Free Variation

Use certified gluten-free gravy and onion soup mixes, or prepare the from-scratch version using gluten-free Worcestershire sauce, soy sauce or tamari, and cornstarch.

Q&A

Can I use chuck roast instead of beef tips?

Yes. Cubed chuck roast is one of the best choices for slow cooking because its marbling and connective tissue become tender over several hours.

Do I have to sear the beef first?

No. Searing is optional. It adds extra browned flavor, but the beef will still become tender and flavorful in the slow cooker without it.

Can I use frozen beef?

For best results and food safety, thaw the beef in the refrigerator before placing it in the slow cooker.

Can I make this recipe without cream of mushroom soup?

Yes. Use the from-scratch version with beef broth, Worcestershire sauce, soy sauce, herbs, and a cornstarch slurry.

Can I leave out the mushrooms?

Absolutely. The recipe works perfectly well without mushrooms. You can also substitute them with extra onions or another vegetable.

What should I serve with beef tips and gravy?

Mashed potatoes are a classic choice. Rice, egg noodles, roasted potatoes, cauliflower mash, and creamy polenta also work beautifully.

How do I thicken the gravy?

For the packet-based recipe, allow the gravy to cook uncovered briefly if needed. For the from-scratch version, use the cornstarch slurry described in the recipe.

Can I make this recipe ahead of time?

Yes. Cooked beef tips can be refrigerated and gently reheated. The flavors often become even richer after resting overnight.

How long do leftovers keep?

Store leftovers in an airtight container in the refrigerator and use them within 3–4 days.

Can I freeze beef tips and gravy?

Yes. Cool the beef completely before transferring it to freezer-safe containers. Thaw in the refrigerator before reheating gently.

Why is my beef not tender yet?

Slow cookers and beef cuts vary. If the beef is still tough, it usually needs additional cooking time. Continue cooking until it becomes fork-tender.

Can I add vegetables to the slow cooker?

Yes. Carrots, onions, and mushrooms are especially good additions. Add vegetables according to how soft you want them to become.

Nutrition

Approximate nutrition per serving, without optional serving accompaniments:
Calories: 390–460 kcal
Protein: 38–45g
Carbohydrates: 12–18g
Fat: 20–25g
Fiber: 1–3g
Sodium: 800–1,100mg

Nutrition values are estimates and can vary considerably depending on the beef cut, gravy mix, onion soup mix, broth, and optional ingredients used.

Conclusion

This Slow Cooker Beef Tips and Gravy recipe is pure comfort food made easy. Tender beef slowly cooks in a rich, savory gravy that is perfect over mashed potatoes, noodles, or rice. Whether you choose the convenient classic version or make the gravy completely from scratch, the result is a hearty dinner that feels warm, homemade, and satisfying.

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