Crock Pot Beef Tips and Gravy (+Video)
Crock Pot Beef Tips and Gravy is a simple slow cooker recipe that is made with chuck roast, beef broth, cream of mushroom soup and seasoning.
THE MOST TENDER BEEF TIPS EVER!
Crock Pot Beef Tips and Gravy is a simple slow cooker recipe that is made with chuck roast, beef broth, cream of mushroom soup, onion soup mix and a special seasoning. Want to make your own onion soup mix? Be sure to try my Homemade Dry Onion Soup Mix. It works wonderful in this meal!
FREQUENTLY ASKED QUESTIONS:
Season the cuts of beef with lemon pepper seasoning. Add a little oil to a large pot. Brown the beef tips in a large pot. Remove them to a plate. Add the cream of mushroom soup, beef broth and onion soup mix to the pot. Whisk together well. Add the beef back to the pot. Cover and cook on low heat for about an hour. Right before they are done, whisk together melted butter and flour. Add this mixture into the pot. Turn the heat up on the pot to medium-high until the mixture thickens. Then serve.
Preheat oven to 400 degrees. Season the beef tips with lemon pepper seasoning. In a large oven safe pot or baking dish add the stew meat. In a bowl whisk together the the cream of mushroom soup, beef broth and onion soup mix. Pour this over the beef tips. Cover pot with a lid (or aluminum foil) and cook on the middle shelf for about an hour. If you need to thicken the sauce, follow my directions below for the butter/flour mixture to add to the pot.
Since we are cooking this low and slow, you can use a cheaper cut of meat like chuck roast. However, you could also use steak. Flat iron steak is still relatively inexpensive, serves the same amount of people and provides a lot of flavor.
I like serving beef tips over rice to take advantage of all that yummy gravy! You can also serve with my Million Dollar Mashed Potatoes or just some simple egg noodles. Also, we really love these Maple Glazed Carrots as a veggie side dish!
A five or six quart crock pot works perfect for this recipe.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- beef chuck roast
- lemon pepper seasoning
- dry onion soup mix
- cream of mushroom soup (lower sodium)
- beef broth (low sodium)
- butter
- flour
HOW TO MAKE CROCK POT BEEF TIPS WITH GRAVY:
In a 5 quart slow cooker, combine dry onion soup mix, cream of mushroom soup and beef broth. Whisk to combine (don’t worry if there are lumps, they will come out as it cooks.)
Cut beef into about 1-inch cubes. Sprinkle lemon pepper seasoning on beef.
Add meat to crock pot and give it all a good stir.
Cover and cook on low for at least 6-8 hours.
Once it’s ready, you can work on the gravy. Now, you can serve this up just as it is when it is ready. But I know some folks like a thicker gravy and it couldn’t be easier to make. In a medium pot, melt two tablespoons of butter. Once it is melted, add in about 3 heaping tablespoons of flour. Whisk it together until smooth. In French cooking terminology, this is called a “roux” (pronounced “roo”.)
Pour in 2 cups of the beef broth mixture into the butter/flour mixture. What I like to do is scoop all the beef tips out of the crock pot and put them in a bowl or on a plate. Then pour 2 cups of the beef broth mixture into a measuring cup.
Whisk it together until smooth, then bring the heat up to high (while whisking briskly the whole time.) It should quickly begin to thicken. Once it gets to your desired thickness, take it off the heat and pour it back into your crock pot. Then add the beef tips back in and stir well.
Serve over rice, mashed potatoes or egg noodles!
Cook’s note: If you don’t have cream of mushroom soup, you can substitute cream of chicken. But I will tell you that neither my husband and I enjoy mushrooms and we enjoy this. You don’t taste any mushrooms as an ingredient in this.
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Crock Pot Beef Tips and Gravy (+Video)
Ingredients
- 1 1/2 pounds beef chuck roast
- 1 1/2 tablespoons lemon pepper seasoning (you can just use salt and pepper if you prefer)
- 1 packet dry onion soup mix
- 10.5 ounce can cream of mushroom soup (lower sodium)
- 14 ounce can beef broth (low sodium)
To thicken gravy:
- 2 Tablespoons butter
- 3 Tablespoons flour
Instructions
- In a 5 quart slow cooker, combine dry onion soup mix, cream of mushroom soup and beef broth. Whisk to combine (don’t worry if there are lumps, they will come out as it cooks).
- Cut beef into about 1-inch cubes (or smaller if you prefer). Sprinkle lemon pepper seasoning on beef.
- Add meat to crock pot and give it all a good stir.
- Cover and cook on low for 8 hours. You can serve this up just as it is when it is ready or you can easily thicken up the gravy part.
- About 20 minutes before serving, in a medium pot, melt two tablespoons of butter. Once it is melted, add in about 3 heaping tablespoons of flour. Whisk it together.
- Then pour in 2 cups of the beef broth mixture from crock pot into the butter/flour mixture. Whisk it again until smooth, then bring the heat up to high (while whisking briskly the whole time.) It should quickly begin to thicken
- Once it gets to your desired thickness, take it off the heat and pour it back into then crock pot.
- Stir well then serve over rice or noodles or all by itself!
Video
Notes
- Serve over rice, mashed potatoes or egg noodles!
- Cream of chicken can be substituted for the cream of mushroom.
- Lower sodium options can be used where applicable.
- To make on the stovetop: Season the cuts of beef with lemon pepper seasoning. Add a little oil to a large pot. Brown the beef tips in a large pot. Remove them to a plate. Add the cream of mushroom soup, beef broth and onion soup mix to the pot. Whisk together well. Add the beef back to the pot. Cover and cook on low heat for about an hour. Right before they are done, whisk together melted butter and flour. Add this mixture into the pot. Turn the heat up on the pot to medium-high until the mixture thickens. Then serve.
- To make in the oven: Preheat oven to 400 degrees. Season the beef tips with lemon pepper seasoning. In a large oven safe pot or baking dish add the stew meat. In a bowl whisk together the the cream of mushroom soup, beef broth and onion soup mix. Pour this over the beef tips. Cover pot with a lid (or aluminum foil) and cook on the middle shelf for about an hour. If you need to thicken the sauce, follow my directions above for the butter/flour mixture to add to the pot.
- To thicken the gravy, you can just mix together 3 Tablespoons of cornstarch with 3 Tablespoons water and add this to the slow cooker then turn on high until gravy is thickened. The butter/flour mixture just adds a little more flavor but it’s not absolutely necessary.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally posted: January 2011
Updated & Republished: April 2019
Can I pour the egg noodles in with the beef tips & gravy
Cooked egg noodles? Yes. I wouldn’t do uncooked or they’ll soak up most of the liquid and it won’t turn out.
Sounds yummy ! Looks great! I’m trying this recipe for dinner tonight! I got everything going in the crock pot now!! Can’t wait to enjoy n see how it turns out! Thanks for posting this easy n simple recipe! I will update.
Love it !!!
Thanks Jay!
Thank you for your great comfort food recipe! Made it with a 3 lb. blade roast cut into 2″ cubes and served it over egg noodles. Definitely will get into our crockpot meal rotation!
Great!
Made this doubling the ingredients, added a small onion, chopped and a 16oz. Pkg of sliced mushrooms.
It was excellent. Thickened the gravy as instructed. Wonderful flavor in the gravy.
My only question is there was way too much gravy. I think I could’ve kept as the recipe stated and used the 3:lbs. of meat…I used sirloin.
So happy you loved it Terri! Thanks so much for taking the time to come back and comment! Love the addition of mushrooms. You are right about the gravy. I tend to use a lot of the gravy to serve over mashed potatoes or rice. 🙂
I freeze leftover gravy or meat/gravy.