The Ultimate Slow Cooker Beef Tips and Gravy

A close-up view of a shallow white bowl filled with slow cooker beef tips and gravy over a pile of mashed potatoes.

The Ultimate Slow Cooker Beef Tips and Gravy

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings:

Calories: 348kcal

Author: Kris Longwell

This "from-scratch" masterpiece delivers melt-in-your-mouth tender beef smothered in a rich, mahogany gravy—all without the need for salty seasoning packets or canned soups. By using well-marbled chuck roast and a few umami-rich secrets, you get a restaurant-quality meal that’s easy enough for a weeknight but special enough for Sunday dinner. It’s the ultimate comfort food when served over a bed of creamy mashed potatoes or buttery egg noodles.

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Equipment

1 6-quart slow-cooker
1 large skillet or Dutch oven for searing and sautéing

Ingredients

2½ lbs chuck roast cut into 1.5-inch pieces
salt and pepper
2 tablespoon olive oil divided
1 large onion chopped
1 tablespoon tomato paste
1 tablespoon beef base "Better Than Bouillon" see NOTES
2 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
2 cups beef stock or broth
3 tablespoon cornstarch + ¼ cup cool water
2 tablespoon unsalted butter

Instructions

Pat the beef chunks dry with a paper towel and season liberally all over with salt and pepper. Heat 1 tablespoon of the oil in a large skillet or Dutch oven over medium heat. Working in batches (don't overcrowd the pan), sear the beef all over until browned on all sides. Remove and repeat until all the beef has been seared. Set aside.
2½ lbs chuck roast, salt and pepper, 2 tablespoon olive oil
Add the remaining 1 tablespoon of oil to the pan and heat over medium heat. Add the onions and sauté until tender, about 3 to 4 minutes. Stir in the tomato paste and cook, stirring often, for 1 to 2 minutes. Add about ¼ cup of the beef broth and use a wooden spatula to unlodge any bits that are stuck to the pan.
1 large onion, 1 tablespoon tomato paste
Add the beef and any accumulated juices to the slow cooker. Top with the sautéed onion and then the beef base, Worcestershire sauce, soy sauce, balsamic vinegar, onion powder, garlic powder, thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Pour in the rest of the beef broth. Stir everything with a large wooden spoon. Cover and cook on LOW for 7 to 8 hours.
1 tablespoon beef base, 2 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon balsamic vinegar, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 2 cups beef stock
When the beef is very tender, but not completely shredded, combine the cornstarch with the cool water in a small bowl. Stir the cornstarch slurry into the slow cooker and gently stir. Allow to cook for another 10 to 15 minutes, stirring now and then. Once the gravy has thickened, turn off the heat, and gently stir in the butter until melted.
3 tablespoon cornstarch, 2 tablespoon unsalted butter
Serve at once with mashed potatoes or cooked noodles!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The Better Than Bouillon Secret: This is the key to a rich, restaurant-quality gravy without using a seasoning packet. We highly recommend the Roasted Beef Base for the deepest flavor. It can be found near the soup section of most well-stocked supermarkets. If you must substitute, use two beef bouillon cubes, but the paste provides a much more concentrated, savory punch.
Meat Selection: For the best results, hand-cube a well-marbled chuck roast. Avoid pre-cut "stew meat," which is often made from leaner trimmings that can become dry or tough during the long cooking process.
Don’t Crowd the Pan: When searing the beef, work in batches. If the pan is too full, the meat will steam in its own juices rather than developing that dark, caramelized crust that is essential for a mahogany-colored gravy.
Low and Slow: While it's tempting to use the "High" setting to save time, beef chuck becomes most tender when cooked on "Low." This allows the connective tissues to fully break down into a melt-in-your-mouth texture.
Salt to Taste: Since the bouillon, soy sauce, and Worcestershire all contain sodium, wait until the very end to add any additional salt. You’ll often find that the "umami" ingredients provide all the seasoning you need.

Nutrition