Slow Cooker Beef Tips and Gravy That Melts in Your Mouth
Fork-tender beef simmered low and slow in a rich, savory homemade gravy.
Equipment
- Slow cooker
- Skillet
- Mixing bowl
Ingredients
- 2 lb beef stew meat or chuck roast cut into chunks
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 medium onion diced
- 3 garlic cloves minced
- 1 1/2 cup beef broth
- 3 tbsp Worcestershire sauce
- 1 tbsp soy sauce optional, for depth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 tbsp cornstarch
- 3 tbsp water to mix with cornstarch
Instructions
- Pat the beef dry and season with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in a skillet over medium-high heat. Sear the beef chunks on all sides for 2-3 minutes, working in batches so the pan isn't crowded. Transfer the beef to the slow cooker.
- Scatter the diced onion and minced garlic over the beef. Pour in the beef broth, Worcestershire sauce, soy sauce (if using), thyme, and parsley. Stir gently to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the beef is tender and easily pulls apart.
- Mix the cornstarch and water in a small bowl to create a slurry. Pour it into the slow cooker and stir well. Cover and cook for an additional 20-30 minutes until the gravy thickens.
- Taste and adjust seasoning as needed. Serve the beef tips and gravy over mashed potatoes, egg noodles, or rice, spooning extra gravy on top.
Notes
Refrigerate leftovers in an airtight container up to 4 days; flavor deepens overnight. Freezes well for up to 3 months; thaw overnight before reheating. Reheat gently with a splash of broth or water to loosen the gravy. Can be made oven-style in a covered Dutch oven at 325°F for 2.5-3 hours. Searing the beef is optional but adds deeper flavor.
