Crockpot Beef Tips and Gravy
When you need a comforting meal without all the fuss, this Crockpot Beef Tips and Gravy is total perfection for busy weeknights. Chunks of beef simmer low and slow in a rich, savory sauce until they fall apart at the slightest touch of a fork. It’s the kind of hearty dish that makes your whole house smell amazing all afternoon.
If you’re a fan of low-effort comfort food, you should definitely check out our Easy Slow Cooker Tomato Soup for Cozy Fall Dinners for another family favorite. Getting huge flavor out of this slow cooker staple really comes down to one simple trick. BROWNING the meat in a hot pan first builds a gorgeous golden crust that turns a basic sauce into something magical.
Ladle the tender meat and sauce over a giant pile of buttery mashed potatoes or egg noodles for a meal that feels like a fancy Sunday roast. My kids beg for it constantly as soon as autumn hits, and I love that it takes me under fifteen minutes of actual effort.
The Science Behind It
Searing the beef at medium-high heat (around 400°F) for exactly two minutes per side creates a rich Maillard reaction.
This golden crust releases deep savory fond into the pan, which we deglaze with beef broth to build an intense gravy base.
Slow cooking at low heat (around 190°F to 200°F) for seven hours gives the tough connective tissue in chuck roast time to break down into gelatin without drying out the protein fibers.
Shopping List
- boneless beef chuck roast: trimmed and cut into uniform 1.5-inch cubes.
- canola oil: high smoke point oil for browning the beef.
- brown gravy mix packet: provides quick savory flavor and initial thickness.
- onion soup mix packet: adds deep roasted onion notes and seasoning.
- canned condensed cream of mushroom soup: creates a silky velvety gravy texture.
- low-sodium beef broth: deglazes the pan and provides rich liquid for slow cooking.
- worcestershire sauce: boosts umami richness and balances the salt.
- cornstarch: mixed with cold water to thicken the gravy at the end.
What You’ll Use
- 6-quart slow cooker: spacious cooker for even heat distribution.
- heavy cast iron skillet: retains high heat for a deep brown sear.
- wooden spoon: scrapes up flavorful browned bits from the pan.
- whisk: blends the gravy mixes and slurry smoothly.
Making Crockpot Beef Tips and Gravy: Step-by-Step
Step 1: Sear the beef cubes
Preheat the oven to 400°F. Heat two tablespoons of canola oil in a heavy cast iron skillet over medium-high heat (about 400°F) until hot but not smoking. Season the boneless beef chuck roast cubes with a pinch of salt pepper and place them in the skillet in a single layer without crowding.
Sear the meat for exactly 2 minutes per side without moving it so a deep mahogany crust develops. Transfer the seared beef into your slow cooker liner and leave the remaining fat in the hot pan. (I tried skipping the sear once, the gravy came out flat and pale, so don’t skip this step.
) Sear hot and quick, builds the rich fond for flavor.
Tip: Sear the beef in two batches if your pan is small so the meat browns instead of steaming.
Step 2: Deglaze the skillet
Pour half a cup of low-sodium beef broth directly into the hot skillet while keeping the heat on medium. Use a wooden spoon to firmly scrape up all the dark browned bits stuck to the bottom of the pan.
Simmer the liquid for 60 seconds until it turns dark brown and slightly glossy. Pour this rich deglazing liquid straight over the seared beef in the crockpot.
Deglaze while hot, lifts the caramelized fond into the gravy.
Tip: A wooden scraper works best to lift the browned bits without scratching your skillet surface.
Step 3: Whisk and combine the gravy base
In a medium bowl, whisk together the brown gravy mix packet, onion soup mix packet, canned condensed cream of mushroom soup, worcestershire sauce, and the remaining 1 cup of beef broth. Stir vigorously for 30 seconds until the mixture is smooth and free of large lumps.
Pour the gravy mixture evenly over the beef in the slow cooker liner so every piece is submerged. Cover the slow cooker tightly with its lid.
Whisk completely, prevents powdery lumps from forming in the sauce.
Tip: Use low-sodium broth because the seasoning packets already contain salt.
Step 4: Slow cook until tender
Set the slow cooker to LOW heat (around 190°F) and cook for 7 hours without opening the lid. As it cooks, the tough connective fibers in the chuck roast break down completely.
You’ll smell a rich roasted beef aroma throughout the kitchen, and a fork inserted into a beef chunk will twist easily with zero resistance. If you pull the beef too early, the meat will stay chewy and tough.
Cook on LOW for 7 hours, lets the collagen dissolve into tender gelatin.
Tip: Avoid using the HIGH setting if possible because low and slow yields much more tender beef.
Step 5: Thicken the gravy with slurry
Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small glass until completely smooth. Stir this slurry directly into the bubbling slow cooker gravy around the beef.
Cover and cook on HIGH for an additional 15 minutes until the gravy thickens to a glossy velvety coating that clings to the back of a spoon. If you skip the slurry, the gravy will remain thin and watery.
Boil with cornstarch slurry, activates starch gelatinization to thicken sauce.
Tip: Always mix cornstarch with cold water first to avoid clumping in warm liquids.
Pro Tips
- Sear beef at 400°F for 2 minutes per side to maximize deep brown flavor.
- Cut beef into uniform 1.5-inch cubes so all pieces finish cooking at the same time.
- Use low-sodium beef broth to prevent the gravy from becoming overly salty.
- Keep the slow cooker lid closed during the 7-hour cook to preserve internal heat.
- Mix cornstarch with ice-cold water before adding it to avoid lump formation.
- Deglaze the skillet with broth immediately after browning to capture every bit of fond.
Ingredient Swaps
- Boneless beef chuck roast: Beef sirloin tip roast — Sirloin is leaner so shorten cook time by 1 hour to prevent drying.
- Condensed cream of mushroom soup: Condensed cream of onion soup — Swaps mushroom earthy flavor for a sweeter onion profile. If you love sheet pan meals, check out our Sheet Pan Chicken Thighs and Potatoes for an Easy Dinner for another rich dinner idea.
- Brown gravy packet: Au jus mix packet — Creates a slightly thinner but deeply beefy and savory sauce.
- Low-sodium beef broth: Unsalted beef bone broth — Adds extra body and collagen richness without extra sodium.
Storage Tips
Store leftover Crockpot Beef Tips and Gravy in an airtight container in the refrigerator for up to 4 days. The gravy will thicken as it cools down, which is completely normal.
To reheat, warm individual portions in the microwave at 70% power for 2 minutes while stirring halfway through. You can also heat it in a saucepan over medium-low heat on the stovetop with a splash of extra beef broth to loosen the gravy.
Freeze cooled leftovers in a freezer-safe bag for up to 3 months, then thaw overnight in the fridge before reheating.
Crockpot Beef Tips and Gravy
Ingredients
- 2.5 lbs boneless beef chuck roast trimmed and cut into uniform 1.5-inch cubes.
- 2 tbsp canola oil high smoke point oil for browning the beef.
- 1 packet (.87 oz) brown gravy mix packet provides quick savory flavor and initial thickness.
- 1 packet (1 oz) onion soup mix packet adds deep roasted onion notes and seasoning.
- 1 can (10.5 oz) canned condensed cream of mushroom soup creates a silky velvety gravy texture.
- 1.5 cups low-sodium beef broth deglazes the pan and provides rich liquid for slow cooking.
- 1 tbsp worcestershire sauce boosts umami richness and balances the salt.
- 2 tbsp cornstarch mixed with cold water to thicken the gravy at the end.
Instructions
- Preheat the oven to 400°F. Heat two tablespoons of canola oil in a heavy cast iron skillet over medium-high heat (about 400°F) until hot but not smoking. Season the boneless beef chuck roast cubes with a pinch of salt pepper and place them in the skillet in a single layer without crowding. Sear the meat for exactly 2 minutes per side without moving it so a deep mahogany crust develops. Transfer the seared beef into your slow cooker liner and leave the remaining fat in the hot pan. (I tried skipping the sear once, the gravy came out flat and pale, so don’t skip this step.) Sear hot and quick, builds the rich fond for flavor.
- Pour half a cup of low-sodium beef broth directly into the hot skillet while keeping the heat on medium. Use a wooden spoon to firmly scrape up all the dark browned bits stuck to the bottom of the pan. Simmer the liquid for 60 seconds until it turns dark brown and slightly glossy. Pour this rich deglazing liquid straight over the seared beef in the crockpot. Deglaze while hot, lifts the caramelized fond into the gravy.
- In a medium bowl, whisk together the brown gravy mix packet, onion soup mix packet, canned condensed cream of mushroom soup, worcestershire sauce, and the remaining 1 cup of beef broth. Stir vigorously for 30 seconds until the mixture is smooth and free of large lumps. Pour the gravy mixture evenly over the beef in the slow cooker liner so every piece is submerged. Cover the slow cooker tightly with its lid. Whisk completely, prevents powdery lumps from forming in the sauce.
- Set the slow cooker to LOW heat (around 190°F) and cook for 7 hours without opening the lid. As it cooks, the tough connective fibers in the chuck roast break down completely. You’ll smell a rich roasted beef aroma throughout the kitchen, and a fork inserted into a beef chunk will twist easily with zero resistance. If you pull the beef too early, the meat will stay chewy and tough. Cook on LOW for 7 hours, lets the collagen dissolve into tender gelatin.
- Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small glass until completely smooth. Stir this slurry directly into the bubbling slow cooker gravy around the beef. Cover and cook on HIGH for an additional 15 minutes until the gravy thickens to a glossy velvety coating that clings to the back of a spoon. If you skip the slurry, the gravy will remain thin and watery. Boil with cornstarch slurry, activates starch gelatinization to thicken sauce.
Notes
Nutrition
Frequently Asked Questions
Yes you can prep this dish a day early. Sear the beef and mix the gravy ingredients, then store them separately in the fridge overnight. In the morning, dump everything into the slow cooker and cook on LOW for 7 hours.
Beef tips usually turn out tough if they did not cook long enough. Chuck roast needs 7 full hours on LOW to dissolve tough collagen into tender gelatin. Give it another 30 to 60 minutes on LOW and check again.
Yes, just make sure to use certified gluten-free brown gravy mix packets and gluten-free worcestershire sauce. Substitute cornstarch for flour when thickening, which is naturally gluten-free.
If your gravy is too thin after 7 hours, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this slurry into the crockpot, set to HIGH, and cook uncovered for 15 minutes until thick.
This dish tastes best over buttery mashed russet potatoes, warm egg noodles, or steamed white rice. For a cozy side bread, try pairing it with our Sourdough Discard Focaccia (easy No-waste Recipe).
Final Thoughts
Crockpot Beef Tips and Gravy is my absolute favorite trick for busy weeknights. It’s totally effortless and so cozy.
That tender chuck roast soaking in savory gravy hits the spot every single time. Whip it up tonight and tell me how your family likes it!
