These Crock Pot Beef Tips are a simple slow cooker recipe that is made with chuck roast, beef broth, cream of mushroom soup and seasoning. Tender and flavorful!
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!
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Notes
See my FAQ section above to answers to the most frequently asked question.
Optional: top with a little sliced green onion.
Serve over rice, mashed potatoes or egg noodles!
Cream of chicken can be substituted for the cream of mushroom.
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.