Beef Tips (Crock Pot Recipe)

Slow Cooker Beef Tips and Gravy (with no “cream soup!” ) is wonderfully tender, richly satisfying, comforting and flavorful and the perfect make ahead meal for busy weeknights!

 Also known as Beef Tips and Rice and Beef Tips and Noodles, this Beef Tips recipe is about to become one of your favorite recipes! You will be blown away by the flavor and ease of this luxuriously, melt-in-your-mouth beef! I love serving this Beef Tips Recipe for special occasions or holidays because it is so easy, make ahead and simple to double/triple or I’ve even 10X for a crowd!

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up close of Beef Tips Recipe in crock pot with a wooden spoon scooping beef


Beef Tips in Crock Pot

And 10x this Slow Cooker Beef Tips recipe I did for our Church Woman’s RS Christmas Dinner in return for 10x the rave reviews, emails, texts, face-to-face begging for the recipe. Yes, it’s that good.

Out of everything I could have planned and served (with my Perfect Pot Roast a close second but not as practical), I settled on this Beef Tips Recipe because it’s wonderfully comforting — AKA DELICIOUS — formal enough when using sirloin (you can use other meat for less formal/expense occasions), easy to make in mass quantity, a prep and forget it recipe, stays warm until ready to serve, and receives rave reviews every. single. time. 

We served these  Crock Pot Beef Tips alongside my Company Mashed Potatoes and Apple Cranberry Salad for a rave worthy feast!

The little work for this Beef Tips Recipe was so worth the praise and the bonus of the savory aroma wafting through every corner of my home as I had 8 large Crockpots scattered throughout my downstairs, plugged into different outlets from the kitchen, to the living room to the bedroom as to not blow a fuse.  I was sorry to see all the Crockpots of deliciousness go…

Showing how to make Crock Pot Beef Tips Recipe by adding seared meat, onions and gravy to slow cooker

Beef Tips Recipe ingredients

This slow cooker beef tips recipe requires surprisingly few ingredients to achieve such a rich, comforting flavor. Here’s everything you’ll need to make homemade beef tips and gravy:

  • Beef: Beef chuck or sirloin will provide the most tender, juicy beef tips. Cut the beef into large bite-size pieces keeping in mind the beef will shrink some as it cooks. .
  • Onion: Gets added to the slow cooker to flavor the beef. You may also substitute with 1 teaspoon onion powder.
  • Garlic: I typically add 4 to 6 cloves of garlic to flavor the beef really well. You may also substitute with 1 teaspoon garlic powder.
  • Vegetable oil: You need just a little vegetable or olive oil for searing the beef in a skillet.
  • Butter: The exact amount of butter will depend on how much juices/fat are left from searing your meat. 
  • All-purpose flour: I’m sure you could use a gluten-free flour blend here as well.
  • Beef broth: I prefer using low-sodium beef broth so I can control the amount of salt in the dish.
  • Soy sauce: I use reduced sodium soy sauce as well to prevent this meal from being too salty.
  • Dijon mustard: Adds a lovely punch of flavor without overwhelming the dish.
  • Beef bouillon: Just a few teaspoons of bouillon makes the gravy extra rich.
  • Sugar: Just a pinch of sugar balances out the meatiness of this dish.
  • Dried herbs and spices: Dried parsley, thyme, oregano, paprika, salt, and pepper adds lots of flavor to the beef tips and gravy.
Showing how to make Beef Tips Recipe by stirring meat and gravy together with a wood spoon in the crock pot

How to Make Beef Tips and Gravy

Although incredibly easy to make, this Slow Cooker Beef Tips and Noodles /Rice / Potatoes/ Gravy Recipe requires just a few extra steps than your mom’s dump and run slow cooker beef tips with cream of mushroom soup.  

That being said, my recipe really only is 15 minutes additional prep time after cutting your meat, if that, and sooooo worth it — or so say the reviews.

  1. Toss the meat with salt and pepper while sitting on the cutting board.
  2. Sear the beef in an oiled skillet.
  3. Add the seared beef, onion, and garlic to a slow cooker.
  4. To the same skillet the beef was seared in, add the butter and flour. Whisk in the flour until dissolved, then add remaining gravy ingredients.
  5. Pour the gravy mixture into the slow cooker.
  6. Cook on HIGH for 3-4 hours or on LOW for 5-7 hours. Beef is ready when it is melt in your mouth tender. 

Tips for making this Beef Tips Recipe (Crock Pot Method)

  • Sear the beef. Searing the meat first on the stovetop will seal in the juices and keep the meat from drying out. It will also add an additional depth of flavor because meat color always = flavor.
  • Thicken the gravy first. You want to whisk your gravy ingredients together on the stovetop to thicken before adding to your slow cooker. This ensures your gravy is rich, luscious, and the ideal consistency instead of the unappetizing watery gravy that just can’t seem to thicken to perfection using a cornstarch slurry in a slow cooker.  By thickening your gravy first, it emerges beautifully and you will be so happy you took the extra 5 minutes and one saucepan to ensure its perfection.
  • Add more or less butter as needed. The exact amount of butter you add to the skillet will depend on how much juices and fat are left from searing your meat. You want approximately ½ cup between the juices and the butter.

How to make this Beef Tip Crock Pot Recipe tender

Like I mentioned earlier, you can use top sirloin for this Crockpot beef tips recipe or you can use stew meat or beef chuck — all will be delicious and crazy tender if cooked long enough.  If your meat isn’t as tender as you would like, simply continue to cook away until it’s drool worthy tender and begging to be ladled over rice, potatoes or pasta.

Beef Tips Recipe with gravy being served with a wood spoon onto potatoes in a green bowl

Beef Tips Recipe variations

  • Make a mushroom gravy. If you and your family are mushroom lovers, feel free to transform this gravy into mushroom gravy by adding mushrooms directly to the crock pot if you wish. If you like fall apart mushrooms that become one with the gravy, add them at the beginning of cooking. If you like firmer mushrooms, add them about half way through cooking.
  • Serve with noodles, rice, or mashed potatoes. An easy way to switch up this recipe is to alternate the base you serve it on!
  • Use a different type of meat. You can use stew meat, beef chuck, or sirloin in this recipe. I’ve also had readers report success using venison!

How to store Beef Tips and Gravy

The slow cooker beef tips with gravy should be stored in an airtight container in the fridge. Leftovers will last up to 5 days.

side view of beef tips, mashed potatoes, and carrots in a green bowl with a fork

How to reheat this Beef Tips Recipe

You can gently reheat individual portions in the microwave on 30-second intervals, or you can reheat larger portions in the Crockpot.

Can I Freeze Crockpot Beef Tips?

Yes, this beef tips recipe should freeze well since it’s a flour-based gravy rather than a cream-based gravy. If frozen correctly, leftovers will keep up to 3 months in the freezer.

How to serve this Beef Tip Crock Pot Recipe

These slow cooker beef tips pair well with so many comforting side dishes. Here are a few sides I love to serve with beef tips:

Crock Pot Beef Tips Recipe FAQs


Absolutely! You can make the recipe as written, then let it sit in your fridge until you’re ready to reheat it in the Crockpot and serve. I recommend serving the beef tips and gravy within 48 hours of making it for best results.

Top view of Best Beef Tips and noodles recipe with a silver fork in a green plate

Looking for More Slow Cooker Beef Recipes?

So now that you have 3 recipes in 1 — Beef Tips and Rice, Beef Tips and Noodles and Beef Tips with Potatoes all with plain Gravy or Mushroom Gravy, be prepared for dinner to become easier and more drool worthy delicious!

Want to try this Beef Tips Recipe?

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©Carlsbad Cravings by 

Ridiculously tender, Homemade Slow Cooker Beef Tips and Gravy (without any “cream of” anything!) is richly satisfying, comforting and flavorful and the perfect make ahead meal for busy weeknights! I also love serving it for special occasions or holidays because it is so easy, make ahead and super easy to double or triple the recipe!

Crock Pot Beef Tips

Slow Cooker Beef Tips and Gravy (with no “cream soup!” ) is is wonderfully tender, richly satisfying, comforting and flavorful and the perfect make ahead meal for busy weeknights! I also love serving these Beef Tips Recipe for special occasions or holidays because they are so easy, make ahead and simple to double/triple or I’ve even 10X the recipe!
Servings: 6 -8
Total Time: 4 hours 20 minutes
Prep Time: 20 minutes
Cook Time: 4 hours

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Beef Tips

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds beef chuck roast or sirloin, trimmed of excess fat, cut into large bite size pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 onion, chopped (may sub 1 teaspoon onion powder)
  • 4-6 garlic cloves, minced (may sub 1 teaspoon garlic powder)



  • While meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. Add beef (work in 2 batches if needed) to the very hot skillet and sear on each side, about 2 minutes per side. Transfer seared beef to a lightly greased 6-quart (or larger) slow cooker and top with onions and garlic.
  • To the remaining juices left in the skillet, melt 1-4 tablespoons butter. The amount of butter will depend on how much juices/fat are left from searing your meat. You want approximately ½ cup between the juices and the butter. Whisk the flour into the butter and cook for 2 minutes over medium heat.
  • Whisk in all the remaining Gravy ingredients. Bring to a boil then reduce to a simmer until thickened to the consistency of thick gravy (gravy will thin once cooked with the beef). Add the gravy to the slow cooker and stir to combine.
  • Cook on HIGH for 3-4 hours or on LOW for 5-7 hours. Beef is ready when it is melt in your mouth tender. Season with additional salt and pepper to taste. Serve with potatoes, pasta or rice.



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Reader Interactions

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  1. Allison says

    Jen, this looks dreamy! I made your Beef Stroganoff when you first posted it and we eat it at least twice a month now. I’m sure these Beef Tips are just as good, can’t wait to try them. Thanks for all the new family favorite recipes!

    • Jen says

      Thank you so much Allison, I am excited for you to try it! And thank you so much for letting me know how much your family loves the Beef Stroganoff as well – yay! – I love that it is a bi-monthly meal! Thanks for making my recipes and taking the time to comment!

  2. Marisa Franca @ All Our Way says

    I sure do miss my slow cooker — we’ll be back home in another three weeks and I’m saving some of your slow cooker recipes to enjoy once we get there. Hope you’re having a good weekend. Love all of your recipes – they simply make my mouth water. Abbracci!

    • Jen says

      Hi Marisa, it sounds like you are having quite the adventure away from home for quite some time! I hope you are having fun 🙂 I’m glad there will be a list of easy slow cooker recipes for you to make upon your return : – consider them a big welcome home hug from me 🙂 xo

  3. Denise Gonda says

    This is great! Can’t wait to try it.

    • Jen says

      Thanks so much Denise! I hope your whole family loves it!

  4. holly says

    oh my goodness! now I am so hungry….thanks for this recipe. xx-Oceanside neighbor

    • Jen says

      Hi Holly, you are so close, thanks for stopping by my blog! I hope you can try this soon!

  5. susan says

    I made this last night, delicious! Thanks for the recipe

    • Jen says

      Awesome Susan, that was fast! I’m so glad you made it already and loved it! Thank you so much!

  6. Kimberly Liepshutz says

    In the crock pot right now! Can’t wait to eat this tonight with some wide egg noodles and some fresh green beans!!

    • Jen says

      Awesome Kimberly, I hope you loved it! Your whole meal sounds delicious!

  7. Denise says

    I made this for dinner last night and it was delicious, so tasty, we all loved it. Made it with mashed potatoes and roasted carrots.

    • Jen says

      Hi Denise, I’m so glad this was a hit with the whole family and your entire meal sounds divine! Thank you!

  8. Lori says

    Hi Jen,
    I recently saw this post and it looked delicious. I made it a couple of days ago with mashed potatoes and asparagus- I think my kids and husband are still licking their lips!!! My daughter is a very picky eater and she gives me a thumbs up or down on each meal. This one definitely got two thumbs up from her which is rare 🙂

    • Jen says

      YAY! I am glad your husband and kids are still licking their lips and that even your picky eater loved it! Its always so nice to find a meal the whole family enjoys. Thanks so much Lori!

  9. Sarah M says

    Hi Jen, Thank you for always coming up with such delicious, family pleasing recipes! Whenever I have dinner guests coming over, I always scour your blog first. Your recipes never fail to make me look like a rock star in the kitchen! Most recently made the Slow Cooker Salsa Verde Honey Lime Chicken…everyone went for seconds and thirds!
    If I double this recipe, should I double the gravy recipe too?

    • Jen says

      Hi Sarah! I am so honored my blog is your guest “go-to” – thank you! I just love hearing your family is enjoying my recipes! Yes, I would double all the ingredients including the gravy. Hope this helps, enjoy!

  10. Janice says

    Jen, I have this in my slow cooker as I type this! I hope it turns out as good as it looks!

    • Jen says

      I think you will love it! Let me know how it turns out!

  11. Tawnia says

    We just finished eating this for dinner, VERY good! We had it over egg noodles. I was going to serve it over cauliflower rice, but we’ll do that next time. The extra time in prep is well worth it. Especially since it’s using real food. Thank you for sharing, this is a keeper! I carmelized the onions and browned the mushrooms, also used coconut aminos in place of soy sauce. Now I plan on browsing your other recipes.

    • Jen says

      Hi Tawnia, I’m so happy you enjoyed this recipe and your extra step of caramelizing the onions and browning the mushrooms I’m sure made this even more delicious! I hope you have fun browsing my recipes and hopefully find more keepers!

  12. Samantha says

    Do you think this gravy would still work for cube steaks?

    • Jen says

      Yes! I think it would be delicious!

  13. Rachel says

    I only came across your site recently, and just made this recipe for the first time. So delicious! Making the gravy first makes such a difference! Our son has some bad food allergies, so I used Gluten Free flour and substituted olive oil for the butter and it still came out fantastic! Thanks for such a great site and recipe!

    • Jen says

      Welcome to my site Rachel, I’m so happy to have you here! Thank you for making and commenting on this Beef Tips recipe – I’m so happy you were able to make the needed substitutions and it was still a hit! I hope you find many more recipes to love here!

  14. Susie says

    So delicious! Thanks for sharing, my family loved it.

    • Jen says

      Awesome, so happy it was a winner with the whole fam, thanks Susie!

  15. Nicki says

    Hi there 🙂 Discovered your site a little while ago when searching mexican chicken recipes and made the slow cooked chicken – absolute winner! Now I’m keen to try this recipe, looks delish. Just wondering, if I were to cater for a party with this, would I be able to make it in advance and reheat? If so, how?

    • Jen says

      Hi Nicki, my apologies as I got so behind on comments so I know this answer is probably coming too late but I would have said you could cook the meat all in advance to the point of just being tender and then reheat the next day. The only trick would be to not cook too long initially so it doesn’t become “fall apart” tender when reheated.

  16. Christina says

    Hi Jen, this recipe looks so delicious. I want to try it but don’t have dijon mustard on hand. What can I substitute for it?

    • Jen says

      Hi Christina! You can just leave it out as it is a small amount – it will still be delicious!

  17. Tasha says

    I’m making this recipe this week. I was wondering if the beef bouillon is the base kind that’s like a liquid or the powder kind?

    • Jen says

      Hi Tasha, I use the powdered kind but I believe it is the same equivalent in the liquid. Enjoy!

  18. Darcy says

    I made the beef tips and gravy last night. The flavor was really good – the family liked it. When I was making the gravy, it was thick and bubbly, but after it was in the crock pot and I went to serve it, the gravy was quite a bit thinner. Any thoughts on this?

    • Jen says

      Hi Darcy, I’m happy your family liked it! Yes, the gravy thins somewhat while in the crockpot but should still be a nice consistency. Its important to get the gravy nice and thick before adding to the crockpot which it sounds like you did so if you want it thicker next time, you can try adding some more flour while you’re making the gravy.

  19. Brittany says

    Have you tried leaving it on low for 8 hours? I want to make this while I’m at work during the day.

    • Jen says

      Hi Brittany, I’m afraid that would be too long and the meat would get mushy – one thing you could try is leaving the meat in much larger pieces – that might help and possibly could work. Sorry I don’t have a better answer for you!

  20. Sarah says

    This looks amazing! If I am doubling the meat in the crock pot do you suggest doubling the gravy as well?
    Can’t wait to Try more of your recipes!

    • Jen says

      Yes, I would double both, enjoy!

  21. Archie1954 says

    My experience has been that the liquid (gravy) completely evaporates even with the lid never being opened during the three to four hours it is cooking. Should you be ready to add further beef broth on a regular basis during cooking to prevent that from happening?

    • Jen says

      That hasn’t been my experience with this recipe – if you follow the directions you should be good 🙂

  22. Nichole Willsey says

    In my crockpot as we speak. I used cube steak as I had it on hand and I had no bouillon so added 1 tbsp Worcestershire sauce. The gravy was tasty. can’t wait to put over mashed potatoes and serve with green beans.

    • Jen says

      Awesome Nichole! I’m so happy you loved the gravy and the Worcestershire sauce is a great substitution!

  23. Karen says

    Can I make this on the stove top in a pot? I was going to male it tonight but didn’t realize it was for the slow cooker

    • Jen says

      Hi Karen! I have never made it on the stovetop so my best guess is to cover and simmer for 2-3 hours. You will definitely wan to check it periodically as this is just my guesstimate of time 🙂

      • Melinda rozon says

        I think you could use a French oven on stove top no problem for this. Although I’m posting this as my slow cooker (Ninja) is cooking now. Fingers crossed ive been looking for another way to use stew meat.

  24. CarlsbadKathy says

    Thank you for a 5 star recipe for Slow Cooker Beef Tips with Gravy! This was my first attempt at making gravy, and it came out great — no lumps! I made the recipe as written with sirolin, EXCEPT, not having the low sodium items on hand, I used regular beef broth and soy sauce. It did come out a bit saltier than I like, but definitely tasty. If at all possible, use the low sodium ingredients as directed. This will go into my regular recipe rotation. Delicious!

    • Jen says

      Hi Kathy, I am honored this is a 5 star recipe in your books, thank you so much! I am so happy your first attempt at gravy was a success and hope you continue to find many new recipes to love here!

  25. Kari says

    I just wanted to let you know that I have made this several times and have LOVED it. Today I forgot to put it in the crockpot so I decided to use my InstaPot instead. I followed the same recipe, same instructions, just put it in my IP instead, high pressure for 30 minutes. It came out DELICIOUS! Dare I say, my family liked it even more from the IP than my crock pot. Thanks for a fantastic, tasty recipe!

    • Jen says

      Thank you so much Kari, I love hearing this is a family favorite! Thank you especially for sharing your tips about the instaPot! I’m sure many readers will find that helpful!

    • Becca says

      Was searching the comments section to see if anyone tried it in the IP. I prefer my instant pot over my slow cooker because I am gone too long during the day to make meals in my crock pot. They always overcook. I will use your suggestion for 30 minutes in the IP and will pair with mashed potatoes. Thank you for taking the time to comment so I can benefit from your suggestion! I appreciate it!

    • Susan says

      Thank you for posting the instant pot version, I was reading trying to see if someone converted it to instant pot.

  26. Douglas Layne says

    Hi Jen,

    Am I the only person that has a problem with your gravy recipe? When you say add 1 TBS butter to the remaining juices in the pan… what remaining juices? 1 TBS olive oil browning 1.5 lbs beef equals no remaining juices unless I have missed something. Your flour to fat ratio is not correct. There is no way to dissolve 1/2 cup flour into 1 TBS butter. In fact, the recommended fat:flour ratio is 1:1, so for 1/2 cup flour, I would need 1 stick (8 TBS) butter. Either I am missing something, or at least one of the measurements in your gravy recipe is wrong.

    The first time I tried this recipe, I ended up with Beef Tip Soup. It was delicious, but there was no gravy, because I did not know the proper fat:flour ratio. Now I am going to try again and this time, I should end up with a thickened gravy.

    Please let me know what I have done wrong.

    • Jen says

      Hi Douglas, the fat from the beef should have left you with oil/juices but if it has not then yes, you can certainly add more butter to dissolve your flour in. With 1/2 cup flour you should definitely have a nice thick gravy. Enjoy!

  27. Nadine says

    This was really really really good!!! We had this for our Christmas dinner today along with your mashed potatoes!!! Thank you for all your recipes.

    • Jen says

      You are so welcome Nadine, thank YOU for taking the time to comment! I’m so happy you enjoyed this for your Christmas dinner- sounds perfect with the mashed potatoes! Merry Christmas!

  28. Mary Jo says

    ‘Cream of’ soups contain gluten, but with this recipe I can make a family favorite with GF flour and everyone is happy. Thanks.

    • Jen says

      Oh good! I’m so happy you this is a win-win for your family! Enjoy!

  29. Gmorris says

    can you everything in the crockpot without doing the stovetop step and just cook it longer?

    • Jen says

      Hi there, you can skip searing the meat but the gravy needs to be made on the stove in order to simmer so it will thicken. Hope that helps!

  30. Debbie says

    just finished eating. Meat so tender. Gravy delicious. I usually season meat with salt pepper garlic power and onion power. Meat shrunk a bit glad I made 2 lbs. made pretzel crusted chx lasts week awesome. and 4 different soups.. Just want to say keep up the good work and my family says thank you.

    • Jen says

      Hi Debbie, I’m so happy you enjoyed the Beef Tips and Gravy, the Pretzel Chicken and 4 different soups – whoa – you have been busy! I love that you are making so many of my recipes!

  31. layne says

    Made this in the instant pot for my in laws and they were totally impressed! This with your company mashed potatoes was fabulous!

    • Jen says

      What a perfect meal to impress your in-laws and with the company mashed potatoes – droooooooool!

  32. Nancy H says

    Hi Jen, I made this on Sunday with mashed potatoes and then on Wednesday I added mushrooms, a little red wine and sour cream to the leftovers, over noodles. Both time were so delicious, thanks for a great recipe!

    • Jen says

      mmmmmm! even your leftovers have me drooling! I’m so happy you loved this recipe Nancy, thank you!

  33. Cindy says

    So…anyone who knows me, knows that I very much dislike my slow cooker. And yet I continue to try to make peace with it. Most of the time….not. To us, it all tastes the same…bleh. But THIS….I can’t thank you enough! I am working more evenings now as shelter season comes to a close, so it leaves my guys to making burgers or pizza most nights. Lol, I think they might actually be missing me. Anyhow, I’ve tried a few times to prep/cook something ahead of time for them….just something a little more special. So I tried this with my usual slow cooker aversion, yet hopeful! Lol….I got a text later telling me that dinner was “freakin’ awesome”….made me laugh. There was a bit left for me to try to. And yes it was fantastic! I have a reason to look forward to using my crock. Thanks again!

    • Jen says

      Your comment made my smile from ear to ear, thank you! I love hearing this was a success and helped with your “slow cooker aversion!” I looooove my slow cooker and make a lot of slower cooker recipes so I hope you will give a few more of mine a try with hopefully the same “freakin’ awesome” results 🙂 You are also so awesome to make dinner while you are working and with no doubt how busy you are with everything else!

      • Cindy says

        Yes, you can bet I will be checking them out! I just froze the little bit that’s left for someone’s “quick grab” whenever they might need it. Those come in handy too. <3 Oh and p.s. – My 88 yo cantankerous yet wonderful dad went back for reheats the next day….amazing. 😉 Thanks again!

        And, thanks for your kind words.

        • Jen says

          Yay for freezer leftovers- great idea! Thanks Cindy! Happy Easter!

  34. Heather says

    Hi Jen,
    I had the same problem as Douglas (above) did. When I added the flour to the melted butter there was no where near enough fat to dissolve the butter into a nice roux. The flour and butter combined into small clumps. I added more butter, but probably not enough. When I browned the beef, so much liquid cooked out that the meat was simmering instead of searing, so I drained it and then continued to brown it. Maybe I shouldn’t have drained the meat? Help! I so want to make this again because yours looks so yummy!
    P.S. Love, love, love your slow cooker Mexican chicken. I use it for soft tacos and quesadillas and my family devours it!!

    • Jen says

      Hi Heather, I’m so happy you are loving my Mexican Chicken! You are exactly right, by draining the liquid, it sounds like there wan’t enough left for the flour to dissolve in. Next time, just melt enough better in the pan so the butter + the remaining juices equals about 1/2 cup – that should do the trick!

      • Heather says

        We had it for dinner tonight and it turned out great! Served it over mashed potatoes and it was a super hearty meal for my hubby and 3 boys…no leftovers!! Will definitely make this again, without draining the meat !

        • Jen says

          yessss! I’m so happy it worked out perfectly this time!

  35. Neisha says

    Yum yum yum!!! The whole family loves this!! The extra steps are worth it and I love that no canned cream soup is used!

    • Jen says

      Thank you so much Neisha! I’m so happy it’s a family favorite!

  36. Chris says

    Can I just add the potatoes and perhaps carrots to the slow cooker and cook them with the beef?

    • Jen says

      Hi Chris, carrots will be fine, the potatoes you’ll want to cut into larger sections. I would recommend red potatoes or yukon and not russet so they don’t get mushy. I hope that helps!

  37. mandy says

    Where does the beef brother come into play? I don’t know if my eyes are failing me or what but I don’t see where you use the beef broth? I assumed it was for the gravy (mix the meat juices and butter with the beef broth) but all the comments I see aren’t saying anything about the beef broth at all while talking about adding the flour to make the gravy so I’m at a loss. The ingredient list calls for 4c of low sodium beef broth but I just don’t see where the instructions mention it.

    • Jen says

      Hi Mandy, it is in step 2 where it says, “Whisk in the flour until dissolved followed by all of the Gravy ingredients.” The Gravy ingredients includes the beef broth. Enjoy!

  38. AnneMarie LaPointe says

    Thank you so much for the recipe. It was so good. My hubby and son kept going back for more. I did use fresh herbs from my garden instead of the dried.

    • Jen says

      Sorry for the delay AnnMarie, I just got home from an Alaskan cruse and was without internet but thank you so much for your comment! I’m thrilled it was such a hit and it sounds delish with fresh herbs from your garden!

  39. One Texan says

    Excellent recipe! My meat & potatoes hubby loved it. The only thing i added was thick sweet soy (in addition to the 1 tbspn low sodium soy) to give it a deeper brown color and added flavor. Served with a salad and herb mashed potatoes it was a hit and made for a hearty meal. I wanted to do something different today with beef stew meat other than curry or the usual beef stew recipes so this was perfect. Thank you for the delicious recipe!

    • Jen says

      Thank you so much, I’m so happy it was a winner! Your addition of thick sweet soy sounds divine – I am going to have to try that next time!

  40. Evie says

    8/7/18 – Tried this recipe out yesterday and it is FANTASTIC. Title doesn’t lie. This is absolutely the best recipe for beef tips out there. My husband demanded that I make this once a week after the first bite.

    I served over white rice with broccoli.

    • Jen says

      Thank you so much for taking the time to comment Evie! I’m so happy this beef tips recipe was such a hug success and soon to be a new weekly favorite :)!

  41. MeowMeows says

    I’m making this now and thought I’d take a moment to point out that the directions left out what to do with the rest of the gravy ingredients. I’m assuming mix it all in once you get the roux made and liquid added…?

    • Jen says

      It is in step 2, “Whisk in the flour until dissolved followed by all of the Gravy ingredients” Enjoy!

  42. Pam says

    Can you leave out the sugar?

    • Jen says

      yes, that should be fine. Enjoy!

  43. Sue Sorn says

    Just Delicious! I can’t wait to make it again.! I used stew meat and it was so tender.

    • Jen says

      Awesome, I’m so happy you loved it Sue! Thank you for taking the time to comment!

  44. Brenda says

    This was delicious! My kids all loved it. I was so excited for leftovers…but there aren’t any. Thanks for sharing. Will definitely make it again.

    • Jen says

      Thank you so much Brenda, I’m thrilled it was a hit with the whole fam!

  45. Kori says

    This looks delicious!! I what would be your best advice for making this gluten free? Subbing coconut flour?

    • Jen says

      Hi Kori, I am not familiar with coconut flour but I do no know Bob’s Red Mill 1 to 1 flour is an excellent substitute. Enjoy!

  46. Barb says

    Recipe looks so good! How can it be adapted to use an Instant Pot?

    • Jen says

      Hi Barb, I don’t have an instant pot, sorry!

  47. Gay Harris says

    How could I adjust coming time/temperature to cook in electric roaster instead of crock pots for a crowd? Guess I could borrow crockpots.

    • Jen says

      Sorry Gay, I am not familiar with electric roasters.

  48. Marti Bowland says

    The savory flavors of your recipe are quite wonderful. I adapted this recipe to finish in the oven. I baked it for one hour at 350 in my large red Pampered Chef ceramic roaster.. Served over mashed potatoes, it really was tasty and tender. Thanks for a great stew meat option!

    • Jen says

      Thank you for your kind words Marti! I’m so pleased you are enjoying my recipes and were able to bake these beef tips it in the oven! I hope you continue to find new favorites!

  49. Lisa Noble says

    This was a huge hit here! I served it over rice and it was just wonderful. I think you could also put it into a pan, cover with pastry and make a lovely meat pie. We’ll be enjoying this recipe again and again – thanks so much for this!

    • Jen says

      Hi Lisa, I’m so pleased it was a hit! I loooe the idea of making it into a meat pie – I am going to have to try that!

  50. Virginia says

    Hi this recipe looks great but I was wondering what the cooking temperature and time would be if I wanted to cook this in the oven.

    • Jen says

      Hi Virginia, I would still sear the meat first then place in a 9×13 pan and cover with foil. Bake for 1-2 hours at 300 degrees F or until tender. Sorry, I don’t know an exact time!

  51. SHELLEY says

    Would this recipe be decadent enough as one of several entrees for a wedding reception for 135? Daughter moved her date up from 2 yrs out due to dad just diagnosed with mesothelioma and life expectancy of 1.5 yrs. Grad school put on hold. A mad scramble to find a venue for this late July early Aug. taking place now. I have great neighbors I could ask to make several batches if this would be a tasty option over pasta.

    • Jen says

      Hi Shelley, I’m so sorry to hear about the circumstances surrounding the wedding being moved up! Yes, I certainly think this would be nice enough to serve at a reception and I think everyone would love it! Sending prayers for sustained health!

  52. Julie G says

    THE BEST Beef Tips and Gravy recipe! This was over the top delicious. I browned the meat in my cast iron skillet and made the gravy in the same pan. This gravy was luscious and smooth. I added a large package of mushrooms right in the beginning too. Served with mashed potatoes and homemade rolls. Very little prep upfront and hands off cooking in my Nesco made for an easy but wonderful dinner.

    • Jen says

      Thank you so much Julie! I’m so pleased this was such a winner and it sounds perfect with your homemade rolls – yum! Thanks for taking the time to comment and help keep my job fun!

  53. Grace says

    I left out the sugar and used venison. O M Gosh!! Hubby loved it. Will be our go to for sure

    • Jen says

      YAY! Thanks so much Grace!

  54. Andrea Robinson says

    This was fantastic! I had beef stew meat and a teenage boy who hates beef stew. I didn’t think he would care for this, but he really liked it. I’m keeping this and adding it to the rotation!

    • Jen says

      I’m so pleased this Beef Tips and Gravy was a hit with everyone, thanks Andrea! It’s the ultimate compliment when a recipe makes it into the rotation!

  55. Barbara says

    7 points for Weight Watchers New freestyle program. Potatoes rice or pasta would be counted separately.

  56. micke mcclung says

    Cooking my first batch …already tastes good …Adding mushrooms …
    family’s coming ..Can’t wait to show off my skills …lol
    Thanks for a new exciting receipt , picked this one because it an dejon mustard in it
    ..Like trying all the different recipes already looking at more of yours..

    • Jen says

      Sorry for the delay Micke as I’m catching up on comments but THANK YOU so much for commenting! I’m sure you impressed your family with this Beef Tips and Gravy recipe! I hope you’ve enjoyed exploring my site and hopefully found many new favorites!

  57. Kelly Rasmusson says

    Made this tonight and it was a hit with EVERYONE! This was absolutely delicious. Immediately went in the regular dinner rotation notebook :). Added mushrooms right before serving over egg noodles. Just delicious!!

    • Jen says

      Thank you so much for taking the time to comment Kelly! I’m honored this was such a winner and new favorite!

  58. Jennie says

    Thank you for a wonderful recipe that doesn’t use canned soups, The flavor of the gravy was so delish and the meat so tender. Great instructions to take the time to brown meat and then make gravy before adding to slow cooker. My family is still talking about this meal.

    • Jen says

      You are so welcome Jennie! I’m thrilled your family loved it so much – totally made my day, thank you!

  59. Tera mackey says

    So 7th time making this

    • Jen says

      That is AWESOME! I’m thrilled it’s a favorite, thanks Tera!

  60. 4Graces says

    I just read some of the older comments and now I am inspired to add a little something more to this great recipe: A little wine to begin with and some sour cream near the end of cooking time. Maybe some baby onions? Oh, I can hardly wait. This will be Sunday supper tomorrow evening. Yes, remember the ratio of flour to fat for the gravy: one part fat to one part flour. Butter makes all the difference.

    • Jen says

      I hope you absolutely loved this Beef Tips and Gravy recipe and that you had fun “spicing” it up!

  61. Rebecca Gilbert says

    TRY THIS AS WRITTEN EVERYONE! This recipe was SOOOO good as written! I cook a lot, we eat at home a lot, I’ve been married 26 years, my husband, who loves everything I cook, said “This is probably the best thing I’ve ever eaten.” And he meant it! I made it exactly as it was written. I found this recipe by searching “what to make with stew meat except stew slow cooker”. I didn’t have mushrooms on hand so I skipped lots of recipes that used mushrooms, found this one, and we finished eating about 30 minutes ago. My adult son also LOVED this. He said that he hoped we had it at least once a month. I served my husband’s and son’s serving over mashed potatoes, and mine over riced cauliflower. Thank you for this delicious recipe. We will have this regularly!

    • Jen says

      I apologize for my delayed response as I’ve been swamped for the holidays, but thank you SO much Rebecca for your awesome endorsement, you absolutely made my day! I’m honored your husband stated this is the best thing he’s eaten – wow! I can’t think of a better compliment! xo

  62. Lisa says

    THIS IS THE BEST RECIPE FOR BEEF TIPS EVER. You can stop looking at other recipes and just make this – save the recipe – and serve with mashed potatoes. LOVE LOVE LOVE

    • Jen says

      Thank you so much for your awesome comment Lisa! I’m thrilled these Beef Tips won you over!

      • Katy says

        Hi!! I’ll do it on Saturday, when you say high or low, are both in the slow cooker? I’m new in this and this will be my first time.

        • Jen says

          Hi Katy, yes your slow cooker will have both a high and low setting so you can one depending on your time constraints but low is ideal. Good luck!

  63. Cheri says

    Wow!!! My family loved it! I actually didn’t have time to crockpot it and did it on the stove top. Sooooo yummy!!!

    • Jen says

      Thanks Cheri! I’m so pleased you were able to adapt it to the stove and that the whole family loved it!

    • Jen C. says

      This recipe is fantastic!! I’ve made it 3x already! With the left over gravy, I spoon it onto london broil sandwiches in a sub roll!! I can’t bare to throw it out! It’s just too good!! A+

      • Jen says

        I’m so pleased this is such a hit! I’m drooling over your London Broil subs!

  64. Angie says

    I made this recipe for the first time tonight, and it is SO good! I served it over noodles, which won the family vote over rice or mashed potatoes, and also spooned the gravy on a piece of bread…MmMmm!!!

    • Jen says

      Yesss! Thanks so much Angie, I’m thrilled this Beef Tips and Gravy was a hit with the entire family!

  65. Donna says

    Yum! I’ve just put it in the crockpot but I tasted the meat and gravy together because i couldn’t wait and it’s great. I only had red onion so I didn’t use as much sugar but I can tell it’s going to be lovely already! I added some Worcestershire sauce. I didn’t have a beef bouillon cube or dried parsley but I had garlic salt with dried parsley. Great recipe with no modifications required!

    • Jen says

      Thanks so much Donna! I’m excited for you to reap the rewards in a few hours!

  66. Lynita says

    I tried your site looking for a recipe that would use and tenderize round steak. I followed the recipe in a cast iron skillet on the stove and left the sugar out. It was VERY tasty and the meat was tender. The quantity was enough that 5 adults have eaten it and I can make a pot pie from leftovers by adding some vegetables. I appreciate your site as most of the recipes use ingredients I have on-hand and they are tasty even on the first try. Thank YOU.
    L. Carol

    • Jen says

      You’re so welcome Lynita! I’m so pleased you enjoyed these beef tips and your leftover pot pie sounds fantastic! I’m so pleased my site is a helpful resource especially during this crazy time!

  67. Malllory says

    This recipe is perfect! It was a favorite for everyone!

    • Jen says

      I love hearing that, thanks Mallory!

    • KP says

      What were the steps for the pressure cooker and how long did you cook it?

  68. Marcy says

    Not fond of Dijon mustard so I will never purchase . Can I use regular mustard ? For the crockpot beef tips recipe .

    • Jen says

      I would use less regular mustard or you can use 1/3 the amount of ground mustard. Enjoy!

  69. MARILYN says

    I made the Slow Cooker Beef Tips today and it is absolutely wonderful! Just made a few changes to it. I left out the Dijon mustard and sugar and only added a few sprinkles of dried garlic to it and some Gravy Master to darken the gravy. Other than that, I followed the recipe. Making the gravy separately was a good idea because otherwise the gravy is always lumpy with lumps of flour and not smooth. At the end, I did add some Wondra Flour and water slurry to thicken the gravy more. The taste of the beef tips was absolutely delicious.. I had been buying beef tips and gravy pre-packaged and I was so glad to find this make from scratch recipe for beef tips in a crockpot. Absolutely delicious!!!

    • Jen says

      Thank you so much for your awesome comment Marilyn, I’m so pleased this from scratch Beef Tips and gravy did not disappoint!

  70. lisa engles says

    This looks delicious! Have you frozen after cooking? I’m thinking as long as I have the slow cooker out, maybe make a double batch and freeze one. Think it will ruin the texture or the gravy?

    • Jen says

      Hi Lisa, I have never frozen this after cooking but it should freeze well for up to three months because it is a flour based gravy vs. a cream based gravy. Enjoy!

      • A Julian says

        I ran across this recipe today, looking for something different. We absolutely loved it! I did substitue a couple of Tbsps of cornstarch for,the flour and Worcestershore sauce for soy sauce. Served with creamed potatoes and green beans. Will definately be making this again!

        • Jen says

          Thanks so much, I’m so pleased to hear it will be on repeat!

  71. sandy says

    Does anyone know the macros for this dish?

  72. Linda says

    Is it possible to make this recipe with a dutch oven? I don’t have a crock pot 🙁

    • Jen says

      Hi Linda, I can’t give you an exact time because I haven’t personally tried it, but I would try baking 300 degrees F for 60-90 minutes OR until tender. Good luck!

  73. Carmen S says

    This was excellent! Very flavourful! I adapted it for the pressure cooker and it turned out great. The gravy is so good you will want to eat it with a spoon.

    • Jen says

      Thank you for the awesome review Carmen, I’m so pleased it was a hit!

  74. Tammi says

    Haven’t tried the finished dish, as it is still in the crockpot. But I am already in love with this recipe. Last minute decision to make it, and I had all ingredients on hand. (a plus) Was skeptical if it was worth the extra time to make gravy, rather than open can of cream soup. Answer is YES! It really doesn’t take that long, but the result is outstanding. Couldn’t resist the urg tried some over a slice of bread before adding to the meat. Reminded me of my mom’s gravy. Pretty sure this will be my new “go to” recipe for gravy and can hardly wait for dinner tonight. I made this EXACTLY as recipe states, and I wouldn’t change a thing.

    • Jen says

      Thank you so much for your wonderful comment/review Tammi! I’m so pleased was worth the effort to make from scratch!

  75. Mary says

    Thanks so much for for the easy recipe. I use pot roast cut off most of visual fat and brown. I don’t use any salt since open soup mix has a lot of salt already. Put on high 4 high turns out great. Nice to know don’t have to use canned soup any more

    • Jen says

      Thanks Mary, I’m so happy you enjoyed it!

    • Jen says

      Thanks Mike, I hope you have fun exploring!

  76. Amanda says

    Hello there! I’m wondering if I can make this in the instant pot? If so, how? Thanks a ton!

    • Jen says

      Hi Amanda, I’m sure it can be done but I haven’t experimented with it yet, sorry! Good luck!

  77. Melony says

    I just made this for our Sunday dinner with the family. I had to tweak a few things here and there because I am on the Low Fodmap Diet and can’t have onions, garlic and I am also gluten free so I had to use gluten free flour. But let me tell you what oh my gosh, this came out so tender and moist and my family devoured it!! My parents complain about everything I cook (plus my son usually HATES gravy, weird I know lol) because I have to use items that I can eat in recipes and this is the first time they didn’t complain and my mom wants this recipe. I had to double the recipe but it was just so good and I had left over gravy, that I put it in the freezer. I made spaghetti and meatballs for dinner last night and my husband was upset that I didn’t use the left over gray lol. Thank you again for an awesome recipe.

    • Jen says

      Thank you so much for taking the time to leave such an awesome comment Melony! I’m so pleased this recipe was able to win over all your tough critics!

  78. Natalia says

    Wow!!! I prepared these beef tips with gravy today and there were sooooo good.. The gravy is fantastic!!! I am a fan of your recipes. I have preoared at least 10 of your recipes and are all delicious. Thank you for sharing your cooking talent with us.

    • Jen says

      You’re so welcome Natalia, thank YOU for making my recipes and for taking the time to comment. I’m so pleased this recipe was another hit!

  79. Mary Ibbotson says

    Just made this recipe….haven’t eaten it yet, but from the taste of the gravy, I am sure it will be delicious.
    Just wanted you to know, I had a problem printing out the recipe. The amounts listed for the ingredients were all messed up.
    For example under Beef tips
    .0.12 tablespoons vegetable oil
    .25 pounds of beef chuck
    . 0.17 teaspoon salt
    0.08 teaspoon pepper

    In short, all the rest of the ingredients were listed that way. I don’t think the numbers are correct.
    Maybe something happened on my end…butI thought you might like to know, so you an fix it.
    I just changed the numbers on my printed out recipe, so they are correct for next time I make it.

    • Jen says

      Hi Mary, it sounds like the serving sizes were changed on your end. If you use the up and down arrows next to the serving sizes it will change the ingredient measurements. Sorry about that!

  80. Laurie says

    I have a separate binder for your recipes, they simply are the BEST!
    I will try this recipe next and know it will also be amazing!
    No need to carmelize the onions?
    Also, could you add some wine and a bay leaf and call it Beef Burgundy? Or do you have a Beef Burgundy recipe?
    Keep the recipes coming!

    • Jen says

      Thank you so much for your kind comment, that means so much to me! No need to caramelize the onions but you definitely can if you want to. You can definitely add wine and a bay leaf if you’d like, yum! I don’t have a Beef Burgundy recipe yet but will add it to the list 😉

      • Rose says

        This is excellent!!! I’ve lost count of how many times I’ve made it!! Absolutely love it!! Has anyone calculated nutrition information? I have no idea how that works..

  81. Lucretia says

    Made these delicious beef tips tonight. Thanks for shaing, will be making again!

    • Jen says

      I’m so pleased they will be on repeat, thanks Lucretia!

      • Lindsay Wheeler says

        I am making this as we speak I made a few alterations though I’m using elk stew meat and I make my own non-processed beef broth so I use that instead of store-bought because it will add much much more flavor…can’t wait to see how it turns out

        • Jen says

          Your alternations sound delish! I hope you love it!

  82. Shawnae says

    The Slow Cooker Beef Tips is amazing!!! My whole house smelled good, and I also served this dish on top of some rice with green beans on the side. This will now be my go-to recipe whenever I am craving Beef Tips with Gravy. Who would have thought that not using cream of mushroom soup would be such a great idea? Thank you so much for sharing, Ms. Jen!

    • Jen says

      Thank yo so much Shawnae, I’m thrilled you loved this recipe so much!

  83. Vera Moore says

    Have in the crockpot now, but had to use air fryer to brown my meat (in air fryer pan) in batches. The stove went to heaven!! While browning I added to crockpot 1 pint home canned French Onion Soup and 1 pint home canned beef stock and had to replace soy sauce with Worcestershire sauce; set crock pot to high. I set the browned stew meat aside and melted butter in same pan; added flour and whisked in and cooked a few minutes before adding about 1/2 of the broth mixture and thickened in air fryer for a few minutes. Dumped into crockpot with rest of broth and whisked in, then finally added back in the meat! I’m cooking 1.5 hours on high and the dropping to low until done 🙂 Will be serving over egg noodles. Thanks for the awesome recipe!

    • Jen says

      You’re so welcome Vera, sounds delicious!

  84. Jen says

    I’ve made this meal several times! It’s delicious!!! I’m curious about the nutrition information..Can you figure it out for me please?

  85. Linda Jennings says

    Best recipe ever !! I’ve made this so many times and everyone always loves it !

    • Jen says

      I love hearing that, thank you so much Linda!

  86. Christine Ray says

    Love your recipes!! Just made the beef and gravy and roasted potatoes and carrots to serve on the side. Also just made your shredded chicken recipe and rice with the reserved liquid. I make a couple of your recipes on Sunday and then we eat for the week! I share your recipes with my boys and my friends.

    • Jen says

      Thanks so much Christine for making my recipes and for sharing them with others! I’m honored they are on on repeat!

  87. Jennifer says

    Oh my word!!! I e never been so impressed with something I’ve made! This was sooooo good!! I’ve never made beef tips but had some stew meat and it was cold and wanted something other than pot roast or beef stew. I made a previous comment asking what to do bc I added my flour before the butter melted and it came out lumpy and gelatinous. I ended up puréeing it and then added vegetable stock bc it’s what I had. I used garlic and onion powder and used dried mustard instead of Dijon. Definitely making this again! THANK YOU SO MUCH!

    • Jen says

      I love that Jennifer, I’m so pleased it will be on repeat!

  88. Madeline says

    I never have left a review on a recipe before but this was just too good! Recipes I’ve made in the slow cooker before have been either meh or gross. So I was a little hesitant to try but I’m so glad I did! I think I would like the gravy thicker next time so I’ll adjust for that. My husband even added double the paprika on accident but it turned out delicious! Next I’ll be doing crockpot chicken and gravy recipe!

    • Jen says

      Thank you so much, Madeline! I am so happy this recipe was a hit! Thanks for taking the time to leave such a great review!

  89. Daniel Storm says

    Thanks for such a good recipe!
    I made this per your instructions, adding a couple of drops of Kitchen Bouquet to enrich the color.
    Very well received by my wife!

    • Jen says

      You are so welcome, Daniel! I am so pleased you and your wife enjoyed this recipe! Thank you for the great review!

  90. Megan G says

    Full disclosure, I read the recipe through before starting and I know my mistake is COMPLETELY my fault. So I hope you don’t mind if I ask you to put a note at the end of Step 1 that says DON’T RINSE YOUR SKILLET YET! Hahaha. Even though I’d read it through, my default brain kicked in and I rinsed so much of the delicious skillet juices and brown bits and I’ve never been so sad to lose so much flavor. Again, totally my fault. I’m just hoping to save someone else the anguish. 🙂 Amazing recipe and thank you for sharing it!

    • Jen says

      Oh no! I hope it still turned out for you in the end!

  91. Jane says

    I see reviews saying they left out the sugar. I don’t see sugar in the recipe?

    • Jen says

      Hi Jane! In the recipe description I mention I like to add a small pinch of sugar to balance the meatiness of the dish. It is not essential, just a tip!

  92. Laura says

    This was amazing! My family thought it was so delicious that’s on the Christmas Eve dinner menu. I was wondering if you have ever added wine and some thyme to the dish? There is a restaurant we go to on special occasions that serves beef tenderloin tips in a Madeira thyme jus and would like recreate that using your recipe. Just add the wine and thyme when making the gravy after searing the meat and proceed as directed?

    • Jen says

      I’m so thrilled it has been such a hit! I haven’t tried it, but your idea sounds good to me! Happy experimenting!

  93. Lori says

    Can I use round steak for this recipe?.

    • Jen says

      Yes! It might just take some extra time in the crock pot to reach the tenderness you want. Hope you enjoy!