This post may contain affiliate links. Please see our disclosure policy.
With tender beef and a rich gravy, Crockpot Beef Tips is an easy, soul-satisfying recipe that delivers maximum comfort with minimal effort. What sets this recipe apart is that it skips the packets and relies on simple, yet bold, ingredients to create a dish with anything-but-simple flavor.
Love flavorful beef dishes cooked low and slow? Add Crockpot Pot Roast or Crockpot Beef Stew to your menu next!
Kristen's Keys for Crockpot Beef Tips (Start Here)
For melt-in-your-melt beef with incredible flavor, these are my three non-negotiables you need to get it right when it comes to making beef tips in the slow cooker.
- Take the time to sear the beef. Searing the meat locks in moisture and adds texture to the finished dish. I have experimented skipping this step to speed up the process for you (and myself) and the impact was noticeable enough that it isn't worth the time saved.
- Prepared horseradish elevates the flavor in a way no other ingredient can match. It won't overpower the dish or make it spicy. Instead, it gently helps tenderize the beef while balancing the richer ingredients It's a simple trick I learned decades ago from my Papa, and it makes a noticeable difference in recipes starring beef. Just be sure to use prepared horseradish not horseradish sauce.
- Never use a bottle labeled cooking wine. Opt for a dry, red wine suitable for drinking or replace it with additional beef stock or broth. Cooking wine is filled with added salt, sugar, and preservatives that will quickly ruin the flavor of the entire dish.
How to Make Slow Cooker Beef Tips and Gravy
Think of this section as a trusted friend walking you through exactly what I do in my own kitchen when making beef tips and gravy in my slow cooker.
Step One: Season the Beef
If you aren't starting with a package of stew meat or beef tips, cut a chuck roast into 1-inch cubes. Add the beef to a gallon-sized storage bag along with a bit of flour and a generous pinch of salt and pepper. Seal the bag and toss to evenly coat the beef.
Avoiding plastic bags? Simply toss the beef with the flour and seasonings in a large mixing bowl instead.
Step Two: Brown the Beef
Heat a bit of oil in a large heavy-bottomed pan over medium-high heat for 1 minute. You want the oil hot so that it can immediately begin to caramelize the seasoned beef, rather than turn the flour into a gummy mixture.
Once the oil has heated, remove the beef from the flour mixture, shaking off excess flour back into the bag and place it in a single layer in the pan. Keep in mind you may need to work in batches to sear the beef, as it is best to not overcrowd the pan.
Let the beef cook for 2-3 minutes per side, undisturbed, or until it no longer resists being flipped and forms a dark brown crust. Then remove it from the pan and place into the slow cooker.
Step Three: Deglaze Pan
Those browned bits left from browning the beef adds tremendous richness to the dish. The best way to incorporate them into this dish is to add a bit of dry red wine or beef broth to the pan and scrape up all those stuck on bits (technically called fond) and let the liquid reduce slightly to concentrate in flavor. This just takes a couple of minutes.
Protect your pan. If you are using an enameled or nonstick pan, be sure to use a wooden spoon or silicone spatula to scrape up the browned bits to prevent scratching the pan.
Step Four: Layer and Slow Cook
Add the seared beef, reduced wine, beef broth, seasonings, Worcestershire, and horseradish to the base of the slow cooker and stir to combine. Slow cook on low for 8-10 hours or high for 3 to 4 hours.
Step Five: Thicken
As the beef tips slow cook, the light coating of flour helps the braising liquid thicken slightly. But to get that classic beef tips and gravy consistency, the kind that clings to the beef and begs for egg noodles or mashed potatoes, you will want to thicken it just a bit more. Whisk together 2 tablespoons cornstarch with 3 tablespoons water, then slowly stir it into the crockpot. Cover and cook for 10 more minutes until the gravy thickens.
I like to finish the gravy with a small pat of butter for a glossy, richer sauce, but you can skip it or use non-dairy butter if needed.
Serving Suggestions
Beef Tips are classically served over something to soak up the rich gravy and I like to add a vegetable side to balance out dinner.
- For Soaking Up Gravy: Mashed potatoes, Instant Pot mashed potatoes, buttered egg noodles, or even rice. My husband grew up enjoying his beef tips and gravy over buttered bread, which is another solid option.
- On the Side: Green beans almondine, roasted broccoli, or a side salad with homemade Zesty Italian dressing.
Beef Tips FAQs
Chuck roast is always the best option since it's well-marbled and becomes beautifully tender as it cooks, but a round roast will also work thanks to the long, slow cooking time. A sirloin roast is a leaner option, but will never yield that melt-in-your-mouth texture. I often grab a package labeled stew meat or beef tips, which is usually a mix of chuck and round and saves time on prep.
You don't need an expensive bottle of wine here, but it should be one that is suitable for drinking--never, ever, use a bottle of cooking wine. A merlot, cabernet, or malbec are great options.
Look for prepared horseradish made with just horseradish, vinegar, and salt. Not horseradish sauce, which contains dairy and preservatives. You can often find it in the refrigerated section often by bagged sauerkraut or deli meat.
Replace the dried onion flakes, garlic powder, onion powder, dried parsley, and ½ teaspoon of kosher salt with 2 tablespoons of packaged or homemade dried onion soup mix for a similar flavor, keeping in mind that the overall sodium content will increase.
Yes! Swap the all-purpose flour for additional cornstarch and ensure your Worcestershire sauce is gluten-free.
More Cozy Crockpot Meals
Bookmark all my slow cooker dinner recipes or browse a few favorites below.
Crockpot Beef Tips
Ingredients
- 2 tablespoon extra virgin olive oil
- 1½ pounds beef stew meat, cut into 1-inch chunks
- ¼ cup all-purpose flour
- kosher salt and pepper, to taste
- ¼ cup dry red wine, or additional beef stock
- 2 cups beef stock, or broth
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- ½ tablespoon prepared horseradish, *not horseradish sauce
- 2 tablespoons dried onion flakes
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons unsalted butter, optional
Instructions
- Place the beef in a large storage bag, add 1 teaspoon kosher salt, 1 teaspoon black pepper, and ¼ cup all-purpose flour. Close and toss to coat.
- Heat the olive oil in a large, deep skillet or stock pan over medium-high heat for 1-2 minutes. Once the oil has heated, remove the beef from the bag, shaking off excess flour and add to the pan in a single layer, working in batches if needed. Brown for 2-3 minutes per side and then transfer the beef to the slow cooker.
- Add the wine (or additional stock) to the pan that you browned the beef, increase the heat to medium-high, and scrape up any browned bits on the bottom of the pan. Let it cook for 2-3 minutes to slightly reduce, then turn off the heat and add to the crockpot.
- Add 2 cups beef stock, minced garlic, 1 tablespoon Worcestershire sauce, ½ tablespoon prepared horseradish, 2 tablespoons dried onion flakes, 1 teaspoon dried parsley, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon kosher salt to the slow cooker and stir to combine.
- Cover and cook on low for 8-10 hours or high for 3 to 4 hours.
- To thicken, whisk 2 tablespoons cornstarch with 3 tablespoons water in a small bowl until incorporated. Slowly add it to the stew, stirring to incorporate. Cover and let cook on high for 10 minutes.
- Uncover, turn off the heat, and add 2 tablespoons unsalted butter and stir until melted.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just a note for the itemized instructions in that there is no mention of when to put in the 2 cups of beef stock. It was included in the outline but not in the summary itemized steps.
Thank you for pointing that out! I fixed the issue. Happy you were able to enjoy and follow the recipe despite this mistake.