Crock Pot Beef Tips And Gravy Recipe
I have to share this recipe with you because it’s become a household favorite in my kitchen. The first time I made Crock Pot Beef Tips and Gravy, my family couldn’t stop raving about the rich flavors and melt-in-your-mouth tenderness.
Ingredients
- 2 lbs beef chuck roast cut into cubes
- 1 tsp salt
- ½ tsp black pepper
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 cups beef broth
- 8 ounces mushrooms sliced
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp dried thyme
Instructions
- Start by cutting your beef into even cubes. Season them generously with salt and pepper. Chop your onion and mince the garlic.
- Heat a skillet over medium-high heat with a bit of oil. Sear the beef cubes on all sides to get that beautiful caramelized crust. It’s worth the extra step for enhanced flavor.
- Add the chopped onions and garlic first, forming a savory base. Place your seared beef cubes on top. This layering ensures even cooking and distribution of flavors.
- Mix beef broth, Worcestershire sauce, tomato paste, and thyme in a separate bowl. Pour this mixture over the meat in the Crock Pot. Add the sliced mushrooms for extra savoriness.
- Set your Crock Pot on low and cook for 6-8 hours. The wait is so worth it. The slow cooking process tenderizes the beef and lets every ingredient shine.
- Once everything’s perfectly cooked, serve your beef tips and gravy over mashed potatoes, rice, or noodles. Grab a fork and enjoy the melt-in-your-mouth goodness!
Notes
- Sear the Meat: While optional, browning the beef first really pays off with richer flavor and a more complex gravy.
- No Rushing: Always cook on low heat for the best texture and taste. The slow cooking makes the beef incredibly tender.
- Thickening Gravy: If you want a thicker gravy, stir in a cornstarch slurry during the last hour of cooking.
- Adjust Flavors: Taste before serving and tweak the seasonings. You can add more Worcestershire sauce or even a tiny bit of soy sauce for depth.
- Prepare Ahead: Chop your veggies and cube the beef the night before to save prep time the next day.