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Slow Cooker Beef Tips in Savory Gravy

These slow cooker beef tips are cooked low and slow until the beef becomes incredibly tender and practically melts in your mouth. With minimal hands-on time, the slow cooker does the heavy lifting, making this an easy, cozy weeknight dinner the whole family will enjoy.

Wood spoon scooping into crockpot with beef tips.

Any slow-cooked beef is my comfort-food go-to, and these slow cooker beef tips, simmered in a rich, savory gravy, have quickly become a favorite. The flavor is deep and satisfying, while the texture is tender and juicy—perfect over mashed potatoes, egg noodles, or warm bread.

Why We Love These Slow Cooker Beef Tips

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This recipe relies on simple pantry staples and a few fresh ingredients, which makes it ideal for busy evenings. It’s a classic crockpot meal: minimal prep, long slow cooking, and a rich, hearty result that feels like comfort on a plate.

Highlights of this recipe:

  • Quick, minimal prep time
  • Hands-off slow cooking that builds deep flavor
  • Buttery, melt-in-your-mouth texture
  • Easy to customize with extra ingredients
  • Freezer-friendly for easy meal planning

Ingredient Notes

See the ingredient list below in the recipe card for precise amounts. A few notes to help you choose ingredients for the best results:

Cubed meat, broth, garlic, onion, seasoning and other labeled ingredients.
  • Beef cut: A well-marbled beef chuck roast cut into cubes works best. Pre-cut stew meat can be leaner and may not become as tender. Top sirloin is an alternative if you prefer a leaner option, but chuck roast gives the richest texture.
  • Butter: Including some butter in the slow cooker helps the meat stay moist and fall-apart tender. If you need to reduce fat, you can use a smaller amount, but 1–2 tablespoons is recommended at minimum.

Ways to Vary This Recipe

  • Stir in a splash of cream at the end for a richer gravy.
  • Toss beef in flour or cornstarch before searing for a slightly different sauce texture.
  • Add sliced mushrooms to the skillet or slow cooker for earthiness and extra flavor.
  • Finish with fresh herbs—parsley, thyme, or rosemary brighten the dish.

Step-By-Step Instructions

Cubed chuck roast in bowl with salt and pepper.

Step 1: Pat the cubed beef dry with paper towels and season generously with salt and pepper.

Seared beef cubes in skillet.

Step 2: Heat a skillet over medium-high heat with olive oil. When the oil is very hot, sear the beef in an even layer, working in batches if needed, about 2 minutes per side. Transfer the seared beef to the slow cooker.

Sautéd onions in skillet.

Step 3: Sauté the diced onion in the skillet for 3–4 minutes until softened.

Crockpot with cubed seared beef, broth and other ingredients before slow cooking.

Step 4: Place the sautéed onions on top of the beef in the slow cooker. Add minced garlic, Italian seasoning, beef stock (or broth), balsamic vinegar, and Worcestershire sauce, and stir gently to combine.

Butter and sprigs of thyme over top of beef tips in crock pot.

Step 5: Nestle butter and fresh thyme sprigs on top of the beef, cover, and cook on LOW for 6–8 hours, until the meat is fork-tender.

Slow cooker beef tips in gravy prepared.

Step 6: When the beef is tender, turn the slow cooker to HIGH. Whisk together cold water and cornstarch, then stir it into the slow cooker. Cook on HIGH for about 30 minutes, or until the sauce thickens to your liking. Cooking time may vary by slow cooker.

Recipe Tips

Searing the beef yields a more flavorful result. If you’re short on time, you can skip searing, but browning the meat adds caramelized flavor and a better texture to the finished dish.

Choose well-marbled meat for the best texture. A little fat throughout the beef helps it become tender during long, slow cooking. Very lean cuts may finish tougher.

Cook on LOW when possible. Low, slow heat gives the most tender results. Cooking on HIGH can be used in a pinch, but expect firmer meat.

Mashed potatoes with chuck roast beef cubes and gravy topped with fresh thyme.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, return the beef to the slow cooker and warm on LOW for 2–3 hours, or simmer gently on the stovetop for about 15 minutes. If the sauce becomes too thick after refrigeration, add a splash of beef stock or broth when reheating.

To freeze, cool the beef completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

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Slow Cooker Beef Tips

Cooked low and slow for exceptionally tender beef, these slow cooker beef tips require little prep and deliver a cozy, flavorful dinner the family will love.
Crockpot with beef tips in gravy with wooden spoon.

Ingredients

  • 3 lb boneless beef chuck, cubed
  • 1 tsp sea salt
  • 1 tsp pepper
  • 2 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 5–6 garlic cloves, minced
  • 1 Tbsp Italian seasoning
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp Worcestershire sauce
  • 1½–2 cups beef stock (or broth)
  • 3 Tbsp red wine (optional)
  • 2–3 sprigs fresh thyme
  • 3 Tbsp butter
  • 2 Tbsp cornstarch mixed with 2–3 Tbsp cold water

Instructions

  1. Pat the cubed beef dry and season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. When hot, sear the beef in batches for about 2 minutes per side, then transfer to the slow cooker.
  3. Sauté the diced onion in the skillet for 3–4 minutes until softened, then add the onions to the slow cooker.
  4. Add the minced garlic, Italian seasoning, stock, balsamic vinegar, and Worcestershire sauce; stir gently to combine. Top with butter and thyme.
  5. Cover and cook on LOW for 6–8 hours, until the beef is fork-tender.
  6. Once tender, increase the slow cooker to HIGH. Whisk together cold water and cornstarch, stir into the cooker, and cook about 30 minutes until the sauce thickens. Serve over mashed potatoes, egg noodles, or bread.

Notes

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the slow cooker on LOW for 2–3 hours or simmer on the stovetop for about 15 minutes. Add a splash of beef stock if the sauce is too thick.

Freezing: Cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Searing: Highly recommended for deeper flavor, but optional if you are short on time.

Meat selection: Choose beef with good marbling for the most tender results; very lean cuts can end up tougher after long cooking.

Cooking temperature: For the most tender meat, cook on LOW. High heat shortens time but can yield firmer results.

Nutrition

Nutrition information is provided as an estimate per serving: Calories: 514 kcal; Carbohydrates: 4 g; Protein: 47 g; Fat: 34 g. Use these values only as a guideline.