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A bowl of mashed potatoes topped with beef tip in gravy, garnished with parsley, and served with green beans; additional sides and utensils are on a wooden table.
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Slow Cooker Beef Tips Recipe

You want fork-tender beef tips in a gravy that tastes like it simmered all day—because it did. This slow cooker beef tips recipe uses chuck, builds flavor the right way with a good sear, and finishes with a glossy gravy that clings to every bite. No canned soup. No shortcuts. Just beef done right.
Prep Time35 minutes
Cook Time5 hours
Resting Time10 minutes
Total Time5 hours 45 minutes
Course: dinner, Main Course
Cuisine: American, Southern
Servings: 6 servings
Calories: 386kcal
Author: Brittany Lauren

Equipment

Ingredients

For the Beef:

  • 2–2 ½ lbs beef chuck cut into 1 ½–2-inch cubes with any large fat chunks removed
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp neutral oil avocado or canola

For the Gravy Base:

  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • ½-1 tsp mushroom powder
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp tomato paste optional but excellent for depth
  • 2 cups beef broth low-sodium preferred
  • 1 small sprig fresh rosemary
  • 1 bay leaf

To Finish:

  • 2 Tbsp cornstarch + 2 Tbsp cold water to make a slurry
  • Salt and pepper to taste
  • Fresh Italian flat-leaf parsley to garnish

Instructions

Season & Sear the Beef

  • Pat the beef dry. Season generously with salt and pepper.
    Raw beef chuck seasoned with salt and pepper arranged on a black rectangular tray, set on a wooden surface.
  • Heat oil in a large skillet over medium-high until shimmering. Working in batches, sear the beef on all sides until dark brown. Transfer browned beef to the slow cooker, keeping the fond in the pan.
    Six pieces of beef are searing in a black cast iron skillet on a wooden surface.

Build the Gravy Base

  • Add the onions to the skillet and cook for 2–3 minutes, scraping up the fond. Add garlic and mushroom powder; cook 30 seconds. Stir in the tomato paste and cook until dark red and fragrant, about 1 minute.
    Chopped onions and tomato paste being sautéed in a black cast-iron skillet with a wooden spoon on a wooden surface.
  • Deglaze with the ½ cup of the beef broth, scraping the skillet clean with a wooden spoon. Add the Worcestershire and stir to combine.
    A cast iron skillet with sautéed onions and tomatoes being stirred with a wooden spoon, placed on a rustic wooden surface.

Transfer Everything to the Slow Cooker

  • Pour the skillet mixture over the beef.
  • Add remaining beef broth, rosemary sprig, and bay leaf. Stir gently.
    Overhead view of beef tips with herbs in a black slow cooker on a wooden table.

Slow Cook

  • Cover and cook the beef tips on low for 7 to 8 hours or high for 4 to 5 hours. The beef should be tender enough to cut with a spoon but not shred, with an internal temperature of around 195°F–200°F.

Thicken the Gravy


  • Remove the rosemary and bay leaf with a slotted spoon.
  • In a small bowl, mix the cornstarch with cold water to make a slurry, and then stir it into the slow cooker. Cook on HIGH for 10–15 minutes, stirring occasionally, until the gravy turns glossy and thickens.

Taste and Serve


  • Season to taste with additional salt and pepper. Serve hot over mashed potatoes, polenta, egg noodles, or mashed parsnips.
Garnish with freshly ground black pepper and freshly minced parsley.
    Bowl of beef tips in brown gravy, with a spoon lifting a portion; mashed potatoes with butter and green beans are in the background.

Notes

  • Use beef chuck only. Stew meat can be inconsistent and may cook unevenly.
  • Sear the beef first. This step builds the deep flavor in the gravy. Skipping it will result in a flatter sauce.
  • Target internal temperature of 195–200°F. That’s when the collagen breaks down, and the beef becomes spoon-tender without shredding. If it feels tough at 180°F, it isn’t done yet.
  • Taste before thickening more. If the gravy seems flat, it likely needs salt, acid, or a splash of Worcestershire — not more cornstarch.
For extra depth, deglaze with ½ cup dry red wine before adding broth.

Nutrition

Serving: 1servings | Calories: 386kcal | Carbohydrates: 5g | Protein: 38g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1149mg | Potassium: 808mg | Fiber: 1g | Sugar: 2g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 5mg