Slow Cooker Beef Tips
Got a chuck roast sitting in the fridge? Skip the oven.
These Slow Cooker Beef Tips come out so tender you can break them apart with the side of a spoon.
This is one of those meals that makes mashed potatoes worth making.
The beef cooks low and slow until it almost falls apart, and the gravy gets richer every hour it spends in the slow cooker.
By dinner, all you really have left to do is spoon everything over your favourite side.
I like using chunks of chuck roast because they stay juicy instead of drying out.
They soak up the gravy while still holding their shape, so you end up with proper bites of beef instead of shredded meat.
A little black pepper over the top at the end wakes everything up.
It’s not a flashy dinner, and that’s exactly why it works. It fills the house with the smell of onions and beef all afternoon, and nobody asks what’s for dinner twice. They already know.
Why You’ll Love This Recipe
- Easy slow cooker meal with minimal prep.
- Fork-tender beef every time.
- Rich homemade gravy that’s perfect over mashed potatoes.
- Great for meal prep and leftovers.
- A hearty comfort food dinner the whole family will enjoy.
Ingredients
For the Beef Tips
- 2½ pounds beef chuck roast, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, halved
- 4 medium carrots, peeled and sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- Creamy mashed potatoes
- Chopped fresh parsley
Equipment
- Slow cooker (6-quart or larger)
- Large skillet
- Mixing spoon
Instructions
1. Brown the beef
Season the beef with salt and pepper, then toss with the flour. Heat the olive oil in a large skillet over medium-high heat and brown the beef on all sides. You don’t need to cook it through—just develop a nice crust.
Transfer the beef to the slow cooker.
2. Add the vegetables
Scatter the onion, garlic, mushrooms, and carrots over the beef.
3. Make the gravy
Whisk together the beef broth, Worcestershire sauce, tomato paste, Italian seasoning, and thyme. Pour the mixture into the slow cooker.
4. Slow cook
Cover and cook:
- Low: 7–8 hours
- High: 4–5 hours
The beef should be very tender and easy to cut with a fork.
5. Thicken the gravy
Mix the cornstarch and cold water until smooth. Stir it into the slow cooker during the last 20–30 minutes of cooking with the lid slightly cracked. The gravy will become rich and glossy.
6. Serve
Spoon creamy mashed potatoes into bowls, top with the beef tips and plenty of gravy, then garnish with chopped parsley.
Tips
- Chuck roast gives the most tender results after slow cooking.
- Browning the beef first adds a much deeper flavor.
- Don’t skip the Worcestershire sauce—it gives the gravy extra richness.
- If your gravy is thicker than you’d like, stir in a little extra beef broth.
- Taste the gravy before serving and adjust the seasoning if needed.
Variations
- Add pearl onions instead of diced onion.
- Stir in frozen peas during the last 15 minutes.
- Use baby potatoes instead of mashed potatoes.
- Add celery with the carrots.
- Swap the mushrooms for extra carrots if preferred.
- Finish with fresh thyme instead of parsley.
- Add a splash of red wine to the broth.
- Serve over egg noodles or rice instead of mashed potatoes.
What to Serve With It
- Creamy mashed potatoes
- Buttered egg noodles
- White rice
- Roasted green beans
- Dinner rolls
- Steamed broccoli
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stovetop over medium-low heat or microwave until warmed through. Add a splash of beef broth if the gravy has thickened too much.
Freezing
Freeze the beef and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating. Fresh mashed potatoes are best made the day you serve it.
Frequently Asked Questions
Can I skip browning the beef?
Yes, but browning adds a lot more flavor.
What’s the best cut of beef?
Chuck roast is the best choice because it becomes incredibly tender after slow cooking.
Can I cook it on High?
Yes. Cook for 4–5 hours on High or 7–8 hours on Low.
Can I make it ahead?
Absolutely. It tastes even better the next day.
Can I use stew meat?
Yes, although chuck roast usually gives a more tender result.
How do I thicken the gravy?
A cornstarch slurry stirred in during the last 30 minutes works perfectly.
Can I add potatoes to the slow cooker?
Yes, but serving it over mashed potatoes creates the classic comfort-food presentation.
Can I freeze leftovers?
Yes, the beef and gravy freeze very well.
What can I use instead of Worcestershire sauce?
Soy sauce with a splash of balsamic vinegar is a good substitute.
Can I make this without mushrooms?
Absolutely. Simply leave them out or replace them with extra carrots.
