Slow Cooker Beef Tips and Gravy Recipe

5 from 3 votes

Tender melt in your mouth chunks of beef swimming in a savory rich gravy.

Prep Time20

Cook Time7

Course: Dinner, Main Course

Cuisine: American

Keyword: beef tips, crock pot, crockpot, mushroom gravy, slow cooker, tender, thick gravy

Servings:

Calories: 243kcal

Author: Leigh Harris

2 1/2 lbs Beef chuck roast (or sirloin or stew meat) fat trimmed, cut into large bite size pieces
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 cup All-purpose flour
1 tsp Italian seasoning
1/2 tsp Dried thyme
1 cup Onion diced
1 Bay leaf
3 cloves Garlic minced
2 cups Low sodium beef broth
1 tbsp Worcestershire sauce

In a large bowl season the beef tips with kosher salt and black pepper. Add the all-purpose flour and toss the meat to coat evenly.
2 1/2 lbs Beef chuck roast (or sirloin or stew meat), 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1/2 cup All-purpose flour
Heat the 2 tablespoons of oil in a large skillet over medium-high heat, sear the beef in 2 or 3 batches until browned on all sides adding oil as needed. Transfer the meat to the slow cooker with a slotted spoon. Set the bowl with the remaining flour in it to the side, do not throw it out.
Sprinkle the dried thyme and Italian seasoning evenly over the meat. Add the onion and garlic.
1 tsp Italian seasoning, 1/2 tsp Dried thyme, 1 cup Onion, 3 cloves Garlic
In the bowl with the reserved flour whisk together the beef broth and Worcestershire sauce. Pour the broth mixture over the beef and add the bay leaf.
2 cups Low sodium beef broth, 1 tbsp Worcestershire sauce, 1 Bay leaf
Slow cook on low for 6 to 7 hours or high for 4 to 5 hours until the beef is fork tender. Season to taste with salt and pepper.
If you want a thicker gravy remove 1/2 cup of gravy and whisk in 1 tablespoon of cornstarch, add back to the slow cooker, and cook on high for 10-15 minutes longer. If you would like it thinner add a little more beef broth.

Use low sodium beef broth so you can control the salt content. If you can only find regular beef broth omit the salt, season to taste.

Storing and Freezing - Let it cool completely, place it in an airtight container, and refrigerate for up to 4 days. Or freeze for up to 3 months.