Melt-in-Your-Mouth Beef Tips Crock Pot Recipe
Equipment
- Slow Cooker / Crock Pot
- Heavy Skillet
- Whisk
Ingredients
The Beef
- 3 lbs beef chuck roast cut into 1-inch cubes
- 1 tbsp vegetable oil for searing
- Salt and black pepper to taste
The Gravy Base
- 1 can cream of mushroom soup 10.5 oz
- 1 packet dry onion soup mix
- 1.5 cups beef broth low sodium preferred
- 1 tbsp Worcestershire sauce
- 3 cloves garlic minced
- 8 oz mushrooms cremini or baby bellas, sliced (optional)
Thickening Slurry
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Prep the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and black pepper.
- Sear the Meat: Heat oil in a heavy skillet over medium-high heat. Sear the beef in batches until a dark brown crust forms. Transfer the seared beef directly into the slow cooker. Tip: Deglaze the pan with a splash of broth and add liquid to the pot for extra flavor.
- Make the Sauce: In a medium bowl, whisk together the cream of mushroom soup, beef broth, dry onion soup mix, Worcestershire sauce, and minced garlic until smooth.
- Combine: Pour the sauce mixture over the beef in the crock pot. If using sliced mushrooms or onions, add them now.
- Slow Cook: Cover and cook on Low for 7-8 hours (recommended for tenderness) or High for 3-4 hours. Do not open the lid during cooking.
- Thicken Gravy: About 30 minutes before serving, mix the cornstarch and cold water in a small cup to create a slurry. Gently stir this into the crock pot. Turn heat to High and cook uncovered for 30 minutes to thicken.
- Serve: Taste and adjust seasoning if needed (a splash of apple cider vinegar can balance richness). Serve hot over mashed potatoes or egg noodles.
Notes
There is nothing quite like walking into your home after a long day and being greeted by the savory, deep aroma of beef simmering in a rich, garlicky gravy. It triggers that instant hunger that only true comfort food can satisfy. As a chef, I’ve made beef tips in high-end pressure cookers and Dutch ovens, but honestly, this beef tips crock pot recipe is the one I return to when I want guaranteed tenderness without hovering over a stove.
The magic here lies in the breakdown of collagen. By cooking the beef low and slow, we transform tough, affordable cuts into something that practically dissolves on your tongue. This isn’t just meat in sauce; it’s a “stick-to-your-ribs” meal that my family begs for whenever the weather turns slightly crisp. If you have been searching for the ultimate beef tips crock pot recipe, put down the search bar—you have found the only one you’ll ever need.
Why You’ll Love This beef tips crock pot recipe
I developed this specific version because I was tired of slow cooker recipes that resulted in watery, flavorless gray meat. This method fixes all of that. Here is why this beef tips crock pot recipe works so well:
- Texture Perfection: Unlike stovetop methods that can dry out the meat if you aren’t careful, the enclosed environment of the crock pot ensures the beef stays incredibly juicy.
- The “Umami Bomb”: We use a combination of Worcestershire sauce, onion soup mix, and a specific searing technique to create a depth of flavor that usually takes days to achieve.
- Hands-Off Cooking: Once you get everything in the pot, you are free. It’s the definition of “set it and forget it.”
- Economical: You don’t need expensive tenderloin. This beef tips crock pot recipe was designed specifically for budget-friendly cuts like chuck roast.
Ingredients & Substitutions
To get that restaurant-quality taste, ingredient selection matters. Here is what I use in my kitchen and why.
- Beef Chuck Roast: Do not buy pre-cut “stew meat” if you can avoid it. Stew meat is often a mix of scraps from different muscles, meaning some pieces cook faster than others. Buy a whole chuck roast and cut it yourself into 1-inch cubes. The marbling in the chuck roast is essential for a melt-in-your-mouth beef tip crock pot recipe.
- Cream of Mushroom Soup: This acts as a thickener and a savory base. If you are dairy-free, you can substitute this with a homemade roux made from beef broth and flour, whisked until thickened.
- Dry Onion Soup Mix: This is my “secret weapon” for concentrated onion flavor without the hassle of chopping and caramelizing onions for an hour.
- Beef Broth: Use low-sodium beef broth so you can control the saltiness. If you have bone broth, that’s even better for added protein and richness.
- Worcestershire Sauce: This adds the necessary acidity to cut through the richness of the meat.
- Garlic: Fresh minced garlic is best. I use about 3-4 cloves because I love that aromatic punch.
- Mushrooms (Optional): Sliced cremini or baby bellas hold up better than white button mushrooms during the long cook time.
How to Make beef tips crock pot recipe
Follow these steps closely. While the slow cooker does the heavy lifting, the prep work is where the flavor is built.
Phase 1: The Sear (Crucial Step)
While many people skip this, as a chef, I insist on it. Searing the meat creates the Maillard reaction—that browning that equals flavor.
1. Pat your beef cubes dry with paper towels. Wet meat steams; dry meat sears.
2. Season the beef generously with salt and black pepper.
3. Heat a heavy skillet over medium-high heat with a little oil. Sear the beef in batches. You want a dark brown crust, not just gray cooked meat.
4. Transfer the seared beef directly into your slow cooker.
Phase 2: Building the Sauce
1. In a medium bowl, whisk together the cream of mushroom soup, beef broth, dry onion soup mix, Worcestershire sauce, and minced garlic.
2. Whisk until smooth. This ensures the flavor distributes evenly throughout the beef tips recipe crock pot.
3. Pour this mixture over the beef in the slow cooker.
4. If you are using fresh onions or mushrooms, toss them in now.
Phase 3: The Slow Cook
1. Cover and cook. You have two options for this recipe for crock-pot beef tips:
- Low Heat: 7 to 8 hours (Highly Recommended for maximum tenderness).
- High Heat: 3 to 4 hours.
2. Resist the urge to open the lid! Every time you lift the lid, you lose heat and moisture, adding 20 minutes to the cook time.
Phase 4: Thickening the Gravy
About 30 minutes before serving, check the consistency. If you prefer a thicker, gravy-like consistency for your crock pot beef tips:
1. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry.
2. Stir this into the crock pot gently.
3. Turn the heat to High (if it wasn’t already) and let it cook for the final 30 minutes uncovered. This will tighten up the sauce beautifully.
Expert Tips for Perfect Results
I have tested this beef tips crock pot recipe dozens of times. Here are the professional nuances that will take your dish from “good” to “amazing.”
- Deglaze the Pan: After searing your beef in the skillet, pour a splash of the beef broth into the hot pan and scrape up the brown bits (fond) from the bottom. Pour that flavorful liquid into the crock pot. That is pure flavor you don’t want to waste.
- Don’t Cut the Meat Too Small: If you cut the beef smaller than 1 inch, it may disintegrate over an 8-hour cook. Keep the chunks hearty.
- Acid Balance: If the gravy tastes too “heavy” or salty at the end, stir in a teaspoon of apple cider vinegar or a squeeze of lemon juice. It brightens the entire beef tips recipe slow cooker dish.
- Resting: Just like a steak, let the stew sit on the “Warm” setting for 10 minutes before serving. It allows the juices to redistribute.
Storage & Reheating
This dish tastes even better the next day, making it a meal-prep champion.
- Fridge: Store leftovers in an airtight container for up to 4 days. The gravy will thicken significantly in the fridge—this is normal.
- Freezer: This beef tips in crock pot meal freezes exceptionally well. Let it cool completely, then freeze in flat freezer bags for up to 3 months.
- Reheating: To reheat, place the beef and gravy in a saucepan over medium-low heat. You may need to add a splash of water or broth to loosen the gravy as it warms up. Avoid microwaving on high, as it can make the beef rubbery.
Serving Suggestions
The rich gravy demands a starch to soak it up. Here is how I serve it:
- Mashed Potatoes: The classic pairing. A creamy garlic mash is unbeatable here.
- Egg Noodles: Buttered wide egg noodles are a close second and very kid-friendly.
- Rice: White or brown rice works well if you want a lighter starch.
- Vegetables: I usually serve this with roasted green beans or glazed carrots to add some color to the plate.
If you love using your slow cooker but are looking for something lighter to balance out your week after this rich beef dish, you should check out these healthy crockpot chicken recipes for your next meal plan.
Conclusion
Mastering this beef tips crock pot recipe is a game-changer for busy home cooks. It delivers that slow-braised, Sunday-pot-roast flavor with minimal effort. The meat becomes so tender you can cut it with a spoon, and the gravy is savory enough to drink.
I hope this becomes a staple in your kitchen just as it is in mine. There is something deeply satisfying about knowing dinner is cooking itself while you go about your day.
Common Questions About beef tips crock pot recipe
Can I put raw beef in the slow cooker without searing?
Yes, technically you can. However, as a chef, I strongly advise against it for this crockpot beef tips dish. You miss out on the caramelized flavor depth, and the texture can sometimes be a bit softer rather than meltingly tender. If you are extremely pressed for time, you can skip it, but the flavor won’t be as robust.
Why are my beef tips tough?
If your slow cooker beef tips are tough, it usually means they haven’t cooked long enough. Chuck roast contains connective tissue that needs time to break down into gelatin. If it’s tough, put the lid back on and give it another hour.
Can I add vegetables to the pot?
Absolutely. Carrots, celery, and potatoes are great additions. If you add potatoes, cut them into large chunks so they don’t turn to mush. Add them at the beginning of the cooking process with the meat.
Is it safe to cook frozen beef in the crock pot?
It is generally not recommended to put a solid frozen block of meat in a slow cooker because it spends too much time in the “danger zone” temperature range where bacteria multiply. Always thaw your meat in the refrigerator before starting this beef tips crock pot recipe.
Can I use a different cut of meat?
While chuck roast is king, you can use bottom round or rump roast. However, these cuts are leaner and may not end up quite as juicy as the chuck roast. I would avoid expensive cuts like sirloin or tenderloin for this recipe, as they cook too fast and are better suited for grilling.
Did you try this recipe? Let me know in the comments how it turned out!
