Melt-in-Your-Mouth Beef Tips Crock Pot Recipe
This beef tips crock pot recipe transforms affordable chuck roast into tender, melt-in-your-mouth bites smothered in a rich, savory gravy. With just 15 minutes of prep, it's the ultimate set-it-and-forget-it comfort food.
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
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Meat Choice: Whole chuck roast cut by hand yields better results than pre-cut stew meat.