Description
This Crock Pot Beef Tips recipe features tender, melt-in-your-mouth beef chuck roast seared to perfection and slow-cooked in a rich, flavorful gravy made with beef broth, butter, and aromatic spices. Perfect for a comforting weeknight meal, this dish pairs wonderfully with potatoes, pasta, or rice.
Ingredients
Scale
Beef and Seasoning
- 1 tablespoon vegetable oil
- 1 1/2 pounds beef chuck roast or sirloin, trimmed of excess fat and cut into large bite-size pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
Vegetables and Flavorings
- 1 onion, chopped (may substitute 1 teaspoon onion powder)
- 4-6 garlic cloves, minced (may substitute 1 teaspoon garlic powder)
Gravy Ingredients
- 1-4 tablespoons unsalted butter (amount adjusted to have 1/2 cup combined with juices)
- 1/2 cup all-purpose flour
- 4 cups low sodium beef broth
- 1 tablespoon low sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons beef bouillon
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
Instructions
- Season and Sear the Beef: While the meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until very hot. Add the beef in batches if necessary, and sear on each side for about 2 minutes to develop a brown crust. Transfer the seared beef to a lightly greased 6-quart or larger slow cooker. Top the beef with chopped onions and minced garlic.
- Prepare the Roux: In the same skillet, melt 1 to 4 tablespoons unsalted butter depending on how much fat and juices remain from searing the meat. Your goal is to have approximately 1/2 cup combined liquid of juices and butter. Whisk the 1/2 cup all-purpose flour into the butter and cook for 2 minutes over medium heat to eliminate raw flour taste and form a roux.
- Make the Gravy: Gradually whisk in 4 cups low sodium beef broth, 1 tablespoon low sodium soy sauce, 1 teaspoon Dijon mustard, 1 1/2 teaspoons beef bouillon, and dried herbs including parsley, paprika, oregano, and thyme. Bring the mixture to a boil, then reduce to a simmer and cook until the gravy thickens to a consistency similar to thick gravy. Keep in mind it will thin out once it combines with the beef in the slow cooker.
- Combine and Cook: Pour the thickened gravy over the beef in the slow cooker and gently stir to combine all ingredients. Cover and cook on HIGH for 3 to 4 hours or on LOW for 5 to 7 hours. The beef is ready when it is tender enough to melt in your mouth.
- Serve: After cooking, taste and season with additional salt and pepper if desired. Serve the beef tips hot with your choice of potatoes, pasta, or rice for a complete, comforting meal.
Notes
- For quicker seasoning alternatives, onion powder and garlic powder can substitute fresh onions and garlic.
- The amount of butter used to make the gravy roux depends on the fat leftover from searing the meat; adjust to reach approximately 1/2 cup of liquid fat.
- If you prefer a thicker gravy, reduce the amount of beef broth or cook the gravy mixture a little longer before adding to the slow cooker.
- Using low sodium beef broth and soy sauce helps control the saltiness and allows you to add salt to taste at the end.
- Serving suggestions include mashed potatoes, buttered noodles, steamed rice, or even creamy polenta.
