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
I am not a fan of mushrooms at all, but this is one way I will use the soup. Love this! Five stars all the way! Thank you for thinking of us busy parents!!
I ran across this recipe yesterday and it is in my crock pot today! Thank you so much for your recipes! I have been looking for some good crock pot recipes since I work night shift and my husband works days. I can put dinner on when I get home in the morning and he can eat a good dinner when he gets home at night!! Thanks again for sharing!!!
I use this same basic recipe with pork chops and venison. It would probably work with chicken too.
Rob
can you do it on high for say 4 hrs?
This really looks and sounds delicious! Pinned! =)
Wonderful! Wonderful! I've made it with Chuck Roast, london broil and sirloin tips I think it was called. I'm going to make it ahead and freeze to take on an RV trip. I'll just make noodles fresh at the campsite and pull the beef out of the freezer! EASY! Thanks for sharing!
This is the type dish I love to make in the crock pot. Thanks! I pinned it!
Tried this a few weeks ago and my boyfriend asked for it again yesterday… Thank you for your awesome recepies 🙂
Brandie — This is going in my crock pot as we speak. I had the tail end of a London Broil that I cut up bite sized and used. The smell alone is enough to send anybody into hunger spasms. It smells wonderful. I think I'll serve over egg noodles, but potatoes sound good too.. At any rate, I'll let you know how Hubs likes it….Also there's a little joint down the road that serves beef tips and gravy with get this, Steak Fries.
I made these tonight. I used 3 pounds of stew meat and browned it before adding it to the crock pot. I doubled everything else and it came out so delicious. I'm sending the leftovers over to my in-laws house in the morning, I'm sure they will love it, too.
I'm soooo happy I found this blog! I made these beef tips last night and they were fabulous! My husband hates mushrooms but I decided to sneak in cream of mushroom soup anyway. I held my breath for his first bite and he loved it!!! He still has no idea it has mushrooms! I'm making your chicken nuggets tonight!! Thank you 🙂
Kristen, my husband didn't know either until he saw the recipe posted later on this blog. Haaa! He does not like anything mushroom but he had no clue! Your comment made me giggle. So happy you loved this one! I hope you find lots more recipes that you love!
In the slow cooker right now! Thanks again for dinner tonight! <3
Hope you loved it!
I couldnt find sirloin tips after looking at two stores so I bought sirloin steaks and cut them up into pieces. This is one of my favorite recipes I've ever made. Just as delicious the next day.
I used the cream of chicken tonight since we're not big on mushrooms. I also used beefy onion lipton soup mix. It is AWESOME! Definitely a keeper for a regular dinner option! Thanks so much!
Thank you for taking the time to come back and let me know how it turned out for ya!
I was wondering the same thing about using cream of chicken soup instead of mushroom. I’m so glad to hear you like it!!Thanks!!
What size cans of beef broth and cream of mushroom should I use?
Sorry I didn't include that. Just use the standard size can sizes (not the larger ones). I believe they are a 10 or 11 oz?
Has anyone used the cream of chicken soup? If you have, how did it turn out?
Campbell's Beefy Mushroom also works very well
We had this a few weeks ago and now we are having it again. It is so easy and delicious! Thank you!
Going to try this tomorrow!
Thank so much for the recipe. I doubled the recipe and and it was gone! Came out perfect! Will be making this again.
I just finished up dinner and I used this recipe. To describe it in one word…WOW. one of the best slow cooker beef roast recipes I have ever made!! I used sirloin tip roast meat. I served with red skin mashed potatoes, peas and dinner rolls. Finished off with strawberry pound cake.
DELICIOUS
Hi Ruth! So happy this was a winner for ya! Thank you so much for coming back to let me know how it turned out. This is definitely a regular favorite in our house. Good idea about seasoning the meat too! 🙂 ~Brandie
yeah its look delicious.
This is one of my favorite things to cook in my slow cooker. Actually I don't have all that many recipes that I make in my slow cooker so I am always on the lookout for good ones. Slow cookers sure do make life easier on those busy weeknights.
Thanks for sharing your recipe. I've been looking through some of your recent posts and am enjoying the recipes. Glad I found your blog today. I'm adding myself to your list of followers 🙂
Til Next Time,
Jenn
Oh my goodness girl…I just love beef tips and gravy. Your recipe looks delicious. Thank you so much for sharing it with us here at Full Plate Thursday!