Crockpot Beef Tips with Gravy

When you’re craving comfort food, a tender meat-and-gravy dish is just the thing to make you feel nourished and satisfied from the inside out. Our crockpot beef tips recipe is incredibly easy (you don’t even need to chop veggies!) while still relying on whole foods from scratch. Start it in your slow cooker today so you can enjoy saucy, warm, and tender beef tonight.

No time for the crockpot? No worries! We’ve included Instant Pot directions, too.

Serve this comforting beef tips recipe over mashed potatoes, thick noodles, or just as it is, straight out of the crockpot. If you love this as much as we do, you should also check out our other crockpot beef recipes.

Ingredients To Make Beef Tips in the Crock Pot

• Beef tips – also called steak tips, you can buy them at most grocery stores; they are typically cubed pieces of beef cut from the sirloin or beef tenderloin, but any large cut of beef will work. If beef tips aren’t available, you can use beef stew meat.
• Mushrooms – use sliced cremini or white button mushrooms
• Frozen pearl onions – add them to the slow cooker while still frozen. The small onions will tenderize as the crockpot and ingredients warm up around them
• Tomato paste – this helps thicken the sauce and adds incredible depth of flavor
• Beef broth – use low-sodium beef broth
• Cornstarch – you’ll use this to make a quick cornstarch slurry that will thicken the gravy directly in the slow cooker
• Garlic powder
• Onion powder
• Dried thyme
• Salt and black pepper

Find the ingredient list with exact measurements in the recipe card below.

“The effort to flavor ratio is off the charts! Will be making this again and have it in regular rotation.” ~ Reader Monica

How To Make Crockpot Beef Tips with Gravy

This is a true “set it and forget it” meal, where you combine the ingredients and let the slow cooker do its thing, slowly warming and tenderizing the beef and infusing each piece with deep flavor.

1. Combine the ingredients in a crockpot: In a 6- to 7-quart slow cooker, place the beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, salt, and pepper; stir until beef and onions are coated in the tomato paste and seasonings. Next, add the mushrooms and pour the beef broth over all. 
2. Cook: Place the lid on the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours. 
3. Make a cornstarch slurry: When the beef is tender, thicken the liquid with a cornstarch slurry. To do so, place 2 tablespoons of cornstarch in a small bowl and ladle ¼ cup of the hot liquid from the slow cooker into the bowl. Use a small whisk or fork to mix the cornstarch into the liquid until dissolved. (It should look like a muddy liquid). Pour the cornstarch slurry into the mixture in the slow cooker and stir until incorporated. Set the slow cooker to the high setting, cover, and cook for 30 minutes or until the liquid has thickened. If you prefer even thicker gravy, repeat the cornstarch slurry step with 2 more tablespoons of cornstarch. The gravy will thicken even more as the recipe cools. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Beef and the Crockpot: A Match Made in Heaven

We think small chunks of beef like you use in this crockpot beef tips recipe are the perfect choice to cook low and slow in the crockpot. Whether you start with more tender beef sirloin tips or slightly heartier beef stew meat, the pieces will cook into fork-tender, pull-apart, juicy beef pieces coated in a flavorful and rich gravy sauce. 

Since we don’t always plan so far ahead, we also created a perfect version of this recipe for the Instant Pot. The combination of heat and pressure helps mimic the slow cooker environment, infusing the beef with herbs-and-tomato flavor that comes out just right every time.

What Are Beef Tips?

Beef tips or steak tips are exactly what they sound like: tender “tips” or pieces cut from larger cuts of beef. They’re very popular in New England and the Midwest, but you’ll find them across the country — you may just need to be prepared to explain to your butcher what you’re looking for.

Beef tips are most often sirloin, but they can be cut from any part of the cow, such as tri-tip, flank, or tenderloin. You can also use the “less tender” cuts of beef, such as beef stew meat, cubed chuck roast, or round roast. 

No matter the cubed pieces of beef you start with, they will cook into tender, saucy bites in this slow cooker recipe.

How To Store

Let leftovers cool to room temperature, then store them in a covered container in the refrigerator for up to five days. The gravy will thicken even more as it cools. Reheat on the stovetop.

Not meal prepping for the coming week? You can store leftovers for up to 3 months in the freezer before reheating. Individual servings freeze well in these Souper Cube 1-cup freezer molds, then just reheat a frozen block in a small pot over medium heat.

How To Serve Crockpot Beef Tips and Gravy

We love to serve this easy crockpot beef tips recipe over simple mashed potatoes. It’s also good over thick-cooked egg noodles, mashed cauliflower, mashed parsnips, or mashed sweet potatoes. Our recipe also pairs well with steamed veggies or a crisp salad.

Crockpot Beef Recipes

Crockpot Hamburger Soup Recipe (Freezer Friendly)

Slow Cooker Beef and Bean Chili

Easy Instant Pot Vegetable Beef Soup

Easy Taco Soup Recipe (Instant Pot, Stovetop or Crockpot)

See More Slow Cooker Inspiration

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 34 reviews

Crockpot Beef Tips Recipe

Perfectly fork-tender beef is coated in a simple and rich gravy sauce and combined with pearl onions and sliced mushrooms. This family favorite hits high on comfort, nutrition, and cozy satisfaction.

Prep: 10 minsCook: 4 hours (high) or 6-8 hours (low)Total: 4 hours, 10 mins

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Servings: 6 servings 1x

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Ingredients

• 1 tablespoon avocado oil, divided (for Instant Pot version only)
• 2 lbs. beef tips (cubed sirloin) or cubed beef stew meat (1- to 2-inch pieces)
• 1 (12-ounce) bag frozen pearl onions (add while still frozen)
• ¼ cup tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon coarse sea salt
• ½ teaspoon black pepper
• 8 ounces fresh mushrooms, sliced or coarsely diced
• 1 ½ cups low-sodium beef broth
• 2 to 4 tablespoons cornstarch
• For serving: Cooked mashed potatoes, mashed parsnips or cauliflower, or noodles
• Snipped fresh parsley for garnish (optional)

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Instructions

Crockpot Directions:

1. In a 6- to 7-quart slow cooker, place the beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, salt, and pepper.
2. Stir until beef and onions are coated in the tomato paste and seasonings. 
3. Add the mushrooms and pour the beef broth over everything.
4. Place the lid on the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours. 
5. When the beef is tender, thicken the liquid with a cornstarch slurry:* 
   1. Place 2 tablespoons cornstarch in a small bowl and ladle ¼ cup of the hot liquid from the slow cooker into the bowl. 
   2. Use a small whisk or fork to mix the cornstarch into the liquid until dissolved (should look like a muddy liquid). Pour the cornstarch slurry into the mixture in the slow cooker and mix until incorporated. 
   3. Set slow cooker to high setting, cover, and cook for 30 minutes or until liquid is thickened. 
   4. If you prefer even thicker gravy, repeat the cornstarch slurry step with 2 more tablespoons of cornstarch. The gravy will thicken even more over time and as the recipe cools.  
6. Serve over mashed potatoes, other mashed veggies, or cooked noodles.
7. Store leftovers in a covered container in the refrigerator for up to 5 days.

Instant Pot Directions:

1. Select the ‘Saute’ function on the Instant Pot. 
2. When the pot is hot, add ½ tablespoon oil. When the oil starts to shimmer, add half (1 lb) of the beef and cook for 2 minutes or until browned. Flip each piece and cook for an additional 2 minutes. 
3. Transfer cooked beef pieces to a plate and repeat with the remaining ½ tablespoon of the oil and the remaining 1 lb of beef. Remove beef to a plate. 
4. Add ½ cup of the beef broth to the pot and scrape the bottom of the pot to remove any bits. Add the mushrooms, garlic powder, onion powder, thyme, salt, and pepper. 
5. Cook for 3-4 minutes, stirring occasionally.
6. Press the ‘Cancel’ button. 
7. Add the beef back to the Instant Pot along with the frozen pearl onions, the remaining 1 cup of broth, and the tomato paste. Stir well to combine. 
8. Lock the lid into place and cook on high pressure for 25 minutes. 
9. When the cooking time is up, allow for 10 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release any residual pressure. 
10. When the beef is tender, thicken the liquid with a cornstarch slurry:
    1. Place 2 tablespoons cornstarch in a small bowl and ladle ¼ cup of the hot liquid from the Instant Pot into the bowl. 
    2. Use a whisk to mix the cornstarch into the liquid until dissolved. Pour the cornstarch slurry into the mixture in the Instant Pot. 
    3. Press the ‘Cancel’ button and then turn on the ‘Saute’ mode. Stir and let it heat for a few minutes until the liquid thickens.
    4. If you prefer even thicker gravy, repeat the cornstarch slurry step with 2 more tablespoons of cornstarch. The gravy will thicken even more over time and as the recipe cools. 

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Notes

*Never stir cornstarch directly into a full recipe, as it will create clumps. Instead, make the cornstarch slurry in a small bowl, then stir that into the rest of the ingredients to make a gravy.

Nutrition Information

• Serving Size: 1/6 of the beef and gravy
• Calories: 236
• Fat: 6 g
• (Sat Fat: 3 g)
• Sodium: 627 mg
• Carbohydrate: 11 g
• (Fiber: 2 g
• Sugar: 3 g)
• Protein: 36 g
• Cholesterol: 82 mg

Dietary

Dairy-FreeEgg-FreeGluten-freeNut-free

© The Real Food Dietitians

Recipe By: Jessie Shafer

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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House.

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