Slow Cooker Beef Tips and Gravy is the kind of comfort food dinner I love for busy days. Tender beef cooks low and slow in a simple mushroom gravy, and the whole recipe only takes about 10 minutes to toss into the slow cooker.
There’s no need to sear the beef or make gravy from scratch. Beef broth, cream of mushroom soup, onion soup mix, and brown gravy mix do most of the work, giving you fork-tender beef tips and plenty of savory gravy to spoon over mashed potatoes or egg noodles.
If you like easy slow cooker beef recipes, try my Slow Cooker Mississippi Pot Roast next. It’s another low-prep dinner made with chuck roast that pairs perfectly with mashed potatoes. You should also check out my Slow Cooker Honey Mustard Chicken.
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Shortcut Notes
- Only 10 minutes of prep: Add everything to the slow cooker in the morning, then let it cook on low until the beef is tender.
- No searing required: The beef goes straight into the Crockpot, so there’s no extra skillet or browning step.
- Shortcut gravy: Condensed cream of mushroom soup, onion soup mix, and brown gravy mix create a rich mushroom gravy without making one from scratch.
Ingredient Breakdown
- Beef broth: Adds savory beef flavor and provides the liquid needed for the slow cooker. I prefer low-sodium broth since the soup and seasoning packets already contain salt.
- Condensed cream of mushroom soup: Creates a creamy base for the mushroom gravy.
- Onion soup and dip mix: A convenient seasoning blend that adds onion flavor without chopping fresh onions.
- Brown gravy mix: Gives the gravy extra beef flavor.
- Beef stew meat: Precut beef pieces that are convenient for slow cooking. You can also cut a boneless chuck roast into roughly 1 ½-inch pieces.
- Salt and black pepper: Adds a little extra seasoning.
- Cornstarch: Mixed with cold water to create a slurry and stirred in at the end to thicken the gravy.
See the recipe card for quantities.
Instructions
Add the beef broth, cream of mushroom soup, onion soup mix, and brown gravy mix to a 4- to 6-quart slow cooker. Whisk until combined.
Season the beef with the black pepper and salt, then add it to the slow cooker. Spread it into an even layer.
Cover and cook on LOW for 7 to 8 hours, or until the beef is fork-tender.
In a small bowl, whisk together the cold water and cornstarch until smooth. Stir the cornstarch mixture into the slow cooker. Cover and cook on HIGH for 10 minutes, or until the gravy has thickened. Taste and adjust the seasoning as needed.
Serve the beef tips and gravy over mashed potatoes or egg noodles.
Substitutions
- Broth: Regular beef broth, bone broth, or beef stock will work. Reduce or omit the added salt if using a higher-sodium option.
- Cream of mushroom soup: Cream of celery or cream of onion soup can be used if you don’t want the mushroom flavor.
- Brown gravy mix: Au jus mix can work in a pinch, though the finished gravy may be slightly thinner.
- Beef stew meat: Cube boneless chuck roast into 1 ½-inch pieces. Sirloin can also be used, but chuck is my top recommendation for long, slow cooking.
Behind the Recipe
I love beef tips, so whenever I find stew meat or chuck roast on sale, I grab it and stash it in the freezer. I almost always serve it with pre-made mashed potatoes because that keeps an already easy crock pot dinner even simpler.
My top tip is to wait until the end to adjust the salt. The soup, onion soup mix, and gravy mix all add seasoning, so taste the finished gravy first.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Beef tips are small pieces of beef that become tender when cooked slowly. For this recipe, packaged beef stew meat or a boneless chuck roast cut into roughly 1 ½-inch pieces works well.
No. The beef goes directly into the slow cooker, which keeps the recipe quick and cuts down on cleanup.
LOW is my preference and recommendation because it gives the beef plenty of time to become tender. If you cook it on HIGH, start checking the beef earlier and cook until it is easily pierced with a fork. It can become tough if overcooked on high.
📖 Recipe
Slow Cooker Beef Tips and Gravy
Ingredients
- 2 cups low-sodium beef broth
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (1-ounce) packet onion soup and dip mix
- 1 (0.87-ounce) packet brown gravy mix
- 2½ pounds beef stew meat or boneless chuck roast cut into 1 ½-inch pieces
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 tablespoons cornstarch plus 2 tablespoons cold water
Instructions
- Add the beef broth, cream of mushroom soup, onion soup mix, and brown gravy mix to a 4- to 6-quart slow cooker. Whisk until combined.
- Season the beef with the black pepper and salt, then add it to the slow cooker. Spread it into an even layer.
- Cover and cook on LOW for 7 to 8 hours, or until the beef is fork-tender.
- In a small bowl, whisk together the cold water and cornstarch until smooth. Stir the cornstarch mixture into the slow cooker. Cover and cook on HIGH for 10 minutes, or until the gravy has thickened. Taste and adjust the seasoning as needed.
- Serve the beef tips and gravy over mashed potatoes or egg noodles.
Notes
Nutrition
Food Safety
- Refrigerate leftover beef tips and gravy within 2 hours of serving.
- Store leftovers in the refrigerator for 3 to 4 days.
- If you cut a chuck roast yourself, use a clean cutting board and knife, and wash anything that comes into contact with raw beef.
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Kelsey Smith says
I hope y'all love this one, it's incredibly easy (as always!). If you give it a try, I'd love to read your review.