Crock Pot Beef Tips and Gravy
This recipe for Crock Pot Beef Tips is a simple slow cooker recipe that is easily thrown together with just a handful of ingredients. The meat comes out so tender with a thick, delicious gravy!
The Most Tender Beef Tips Ever!
I truly love a dump and go slow cooker dinner. You can toss all the ingredients in the morning and come home to your house smelling delicious and dinner just about ready to go! These Crock Pot Beef Tips are made with a small amount of ingredients and you can easily tailor it to your family’s taste preferences. Serve with some steamed veggies and dinner is served!
Followed exactly! Amazing flavor!! Talk about comfort food! Loved this recipe so much! Thank you!
– Maria
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.
Yep! Preheat oven to 400F 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.
Or head on over to my Beef Tips (Oven) recipe to see how I do that one. It’s a little different than this recipe but works great if you don’t want to use cream of mushroom soup or onion soup mix.
Since we are cooking this low and slow, you can use a cheaper cut of meat like chuck roast or round 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!
It is not recommended. Of course you certainly could do it but I don’t think you’ll get the super tender meat that you would get if you cooked it low and slow – especially if you are using a tougher cut of meat.
A five or six quart crock pot works perfect for this recipe.
Leftovers should be stored in a covered container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- beef chuck roast – because we are cooking this on low, it will make this chuck roast come out so tender. You can certainly use other cuts of meat like round roast or even cheaper cuts of steak. You can pick up stew meat as well as it is already cut up, however, I find they cut the chunks a bit too big for my taste so I would probably end up cutting them to make smaller bites.
- lemon pepper seasoning – this might seem like weird seasoning for meat but it really works. You don’t taste the lemon. It seasons the meat without overwhelming all the other flavors going on. But use the seasoning you prefer.
- dry onion soup mix – I have a homemade onion soup mix recipe if you prefer to make it from scratch.
- cream of mushroom soup (lower sodium) – if you prefer to have a bit more control over what is in your condensed cream of mushroom soup, I have a homemade cream of mushroom soup recipe and you can control how much salt is added. If you don’t have cream of mushroom soup, you can substitute cream of chicken- you can use canned or make your own cream of chicken soup. 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.
- beef broth (low sodium) – I am suggesting lower sodium ingredients here because this meal can get a bit too salty since we’re using ingredients that all have salt in them. If you prefer more salt then feel free to use the regular beef broth.
- butter and flour – I use this to thicken the gravy at the end but you can skip this part if you like your gravy on the thinner side.
How To Make Crock Pot Beef Tips
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!
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Originally posted: January 2011
Updated photos & republished: August 2024
Crock Pot Beef Tips and Gravy
Ingredients
- 1 packet dry onion soup mix
- 10.5 ounce can low sodium cream of mushroom soup
- 14 ounce can low sodium beef broth
- 1 ½ pounds beef chuck roast
- 1 ½ Tablespoons lemon pepper seasoning (you can just use salt and pepper or any seasoning flavors you prefer)
To thicken gravy: (see notes below)
- 2 Tablespoons butter
- 3 Tablespoons flour
Instructions
- In a 5 quart slow cooker, combine 1 packet dry onion soup mix, 10.5 ounce can low sodium cream of mushroom soup, and 14 ounce can low sodium beef broth. Whisk to combine (don't worry if there are lumps, they will come out as it cooks).
- Cut 1 1/2 pounds beef chuck roast (or smaller if you prefer). Sprinkle 1 1/2 Tablespoons lemon pepper seasoning on beef and stir it around to make sure it is all coated.
- Add meat to crock pot and give it all a good stir.
- Cover and cook on low for 8 hours.
- Optional to thicken the gravy: about 20 minutes before serving, in a medium pot, melt 2 Tablespoons butter. Once it is melted, add in about 3 Tablespoons 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
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
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 and other nutritional values can vary quite a bit depending on which brands were used.
