A delicious way to prepare steak in the cold fall and winter months. Slow Cooker Beef Tips with Gravy is a satisfying, family-friendly meal. With a little help from your slow cooker you can have this delicious meal on your menu any night of the week.
Click HERE to sign up for your FREE email subscription and never miss a recipe!
I thought my relationship with my slow cooker was pretty solid but as time goes by I’ve found myself falling even more deeply in love with this helpful appliance. I try to include one slow cooker meal in my menu planning each week and it always ends up to be such a lifesaver. I encourage you to try it, you won’t be sorry.
It’s been my aim to create a collection of slow cooker recipes that work through all the seasons of the year and include the cuts of meat I use the most. This recipe is my latest addition to this growing list of busy day meal ideas.
When I hit up Costco, a great big package of top sirloin almost always ends up in my shopping cart. We are steak lovers in this house and this cut is particularly lean and there are an endless variety of ways to prepare it. In the summer we most often pop it on the grill but with the colder months on the way, I wanted to share this fabulous slow cooker recipe that works beautifully with this cut.
There’s nothing quite as comforting to me as tender, slow cooked beef with gravy. This dish practically demands that it be served over mashed potatoes but white or brown rice or pasta of any kind would also work very well.
Cook up a quick vegetable side dish and dinner is served.
Start by searing the beef, in batches, in a heavy pan . Cast iron is always my first choice for this task. Season the steak with seasoning salt and fresh ground black pepper while it’s browning. Transfer the seared beef to your slow cooker.
Pour in a couple of cups of low-sodium beef broth, a good tablespoon of Worcestershire, and the sprinkle the beef with Italian seasoning and dry thyme. I actually prefer dry seasonings in this recipe since they are intensely flavorful and I always have them sitting right in my pantry.
Sprinkle a cup of diced onion and a good amount of minced garlic over the top and tuck a bay leaf down into the mixture. Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 4 hours, or until the beef is fork tender. If you cook it too long, the beef will begin to fall apart. Now, there are worse things in life than beef so tender it is falling apart, however the hope is to end with nicely formed beef cubes that are melt-in-your-mouth tender.
Remember, slow cooker times are always approximate and vary with each model.
Combine a couple of tablespoons of cornstarch with an equal amount of water and add the slurry to the slow cooker, stirring it into the sauce. Let the mixture cook for an additional 5 or 10 minutes to thicken into a beautiful, luxurious gravy. Remove the bay leaf and you are ready to serve.
Spoon the beef and gravy over a mound of creamy mashed potatoes, white or brown rice, or buttered noodles.
SLOW COOKER BEEF TIPS WITH GRAVY
Click HERE to check out my full collection of slow cooker recipes!
Slow Cooker Beef Tips with Gravy
A delicious way to prepare steak in the cold fall and winter months. Slow Cooker Beef Tips with Gravy is a satisfying, family-friendly meal. With a little help from your slow cooker you can have this delicious meal on your menu any night of the week.
Ingredients
- 3 pounds top sirloin cubed
- 3 tablespoon vegetable oil divided
- 1 teaspoon seasoning salt I use Lawry's, divided
- fresh ground black pepper to taste
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire
- 1 teaspoon Italian seasoning
- 1 teaspoon dry thyme
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 bay leaf
- 3 tablespoons water
- 2 tablespoons cornstarch
Instructions
- Heat 2 tablespoons oil in a 12" cast iron or other heavy skillet over MEDIUM-HIGH heat. When nice and hot, add half the beef cubes and season them with 1/2 teaspoon seasoning salt and fresh ground black pepper, to taste. Allow to sit, undisturbed for a couple of minutes then stir and cook just long enough to sear the beef without cooking it through. Use a slotted spoon to transfer beef to the slow cooker. Add remaining oil to pan and repeat with remaining beef cubes, seasoning salt and pepper.
- Add the beef broth and Worcestershire sauce to the slow cooker and sprinkle the beef with the Italian seasoning and thyme. Sprinkle the diced onions and garlic over the top.Tuck a bay leaf into the mixture.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, or until beef is fork tender.
- Combine water and cornstarch in a small bowl and add to slow cooker. Stir until sauce has thickened and cook on LOW for an additional 10 minutes. Remove bay leaf and serve.
- Delicious serve over mashed potatoes, rice, or noodles.
Beckie Bergeron says
September 28, 2016 at 7:34 pmI was just looking for a beef tips recipe last week and found one on Pinterest that we did not like at all. Your recipe looks so good! I will try this one next time!
Valerie says
September 29, 2016 at 5:43 pmThanks, Beckie! I hope it works out for you 🙂
Beth says
February 2, 2017 at 7:36 amCan you use chicken broth instead
Valerie says
February 2, 2017 at 6:21 pmThe end result might be a bit strange since what you are creating with the beef broth is a beef gravy. I don’t think I’d substitute in this case.
CiCi says
June 2, 2017 at 6:04 pmValerie, is it gluten free? I noticed you are using cornstarch so I am assuming yes. I thought I would check first.
Valerie says
June 3, 2017 at 11:04 amHi Cici. The only ingredient in this that I think could be slightly suspect is the Lawry’s Seasoned Salt since it is not labeled a gluten-free product. The ingredients should be okay but you just never know if it is processed in a gluten-free facility so it really depends on your sensitivity. It should be okay but I always caution on the side of safety.
Marita says
August 31, 2018 at 12:41 amI had only chicken broth cubes available and I used those. Taste is still good
Malinda says
September 5, 2017 at 6:33 pmHi, can you and make beef tips with gravy and freeze it.
Thanks Malinda.
Carlos says
November 5, 2017 at 4:30 pmThanks for the recipe Valerie, it was delicious! I added some finely chopped celery along with the onions. It was a super hit with the family and will make it again. Will try it over a baked potato next time.
Melissa says
September 16, 2018 at 7:32 pmHello, just wondering if the nutrition is just for the beef tips and how big the serving size was.
Love this recipe!
Nikko says
September 30, 2016 at 10:56 amThis looks delicious! Will be trying it this weekend…
Glady Neal says
September 17, 2017 at 4:16 pmIn South Carolina we call this stew beef!! My momma would put carrots & potatoes with the beef. It is a great stew!!! Southern style!!!!
Doris says
October 7, 2016 at 11:02 amAwesome recipe!!! Searched the internet for just the right one and yours is it. I will tell you though, I would add some red and green peppers to the mix . I will make it this weekend for son and myself. Thanks so much!
Valerie says
October 7, 2016 at 1:29 pmI think the addition of peppers will be wonderful! Enjoy, Doris 🙂 Come back and let me know how it works out for you!
Danielle says
October 11, 2016 at 11:13 amOoooohhhh yes! I was going to add mushrooms. I will definitely be adding peppers as well!
JKW says
October 30, 2016 at 11:18 amThe printable ingredients or steps state nothing about a bay leaf until the end when it states to remove it.
Valerie says
October 30, 2016 at 1:48 pmThanks for catching that, JKW. The recipe has been updated!
Mickey says
January 11, 2017 at 9:41 amOut of this world good! I made it a couple of days ago. I was snowed in and didn’t have all of the ingredients, so I had to do some substituting, but the entire family–including my (almost) vegetarian wife loved it!
Valerie says
January 11, 2017 at 10:27 amFantastic, Mickey! I’m so happy you loved it 🙂
Janet says
January 17, 2017 at 2:41 pmThis looks delicious! Just wondered if another cut of beef would work – don’t usually buy top sirloin. Thanks!
Valerie says
January 17, 2017 at 7:44 pmHi Janet. I highly recommend the top sirloin for this recipe and haven’t tried it with another cut. If you decide to go with chuck (beef stew meat), be sure you’ve removed as much fat as possible and it may need a longer cooking time to get nice and tender.
Shanna says
February 2, 2017 at 6:32 pmI would like to add fresh mushrooms to this. How and when should I do that?
Valerie says
February 3, 2017 at 9:59 amHi Shanna. It would be wonderful with mushrooms. If I were to add them I’d most likely quarter a package of brown button (cremini) mushrooms and add them along with the onion and garlic. There is really no need to sauté them before adding them to the slow cooker or they might cook down too much.
Terry says
March 9, 2017 at 5:54 amI appreciate the fact that you take the time to answer every question. I salute that great quality… And, this recipe looks awesome! Gonna cook up a pot of this tomorrow. Thank you.
Valerie says
March 10, 2017 at 8:26 amThank you, Terry. Enjoy!
T says
March 27, 2017 at 7:00 amWas very good. Added a package of fresh mushroom at the beginning. Added a couple of beef bouillon cubes at the end. Served over Amish style noodles. Hubby added sour cream to his. Whole family including children really enjoyed this recipe.
Tracie says
April 21, 2017 at 3:57 pmI’m going to try this as a pie filling , sounds very similar to my mums recipe , only she cooked hers on the stove top , I’m thinking the slow cooker version will be very tender .
Melana says
June 24, 2017 at 12:54 pmDo you take the meat out of the pot before adding the water and cornstarch?
Valerie says
June 24, 2017 at 1:41 pmThere’s no need to remove the meat. Just stir the cornstarch slurry right into the slow cooker with the meat and sauce and it will work perfectly.
Linda McCutchen says
July 21, 2017 at 7:04 pmThanks for yet another great recipe! We had this for dinner tonight and it was delicious.
Valerie says
July 22, 2017 at 10:05 amYay! Thanks, Linda. We love this one too 🙂 xxxooo
Liz says
September 3, 2017 at 9:15 amRecipe sounds wonderful. I’m cooking for a crowd of 65. How many does the original recipe serve. Thank you
Valerie says
September 3, 2017 at 12:52 pmThis recipe should serve 8 comfortably. It would take a whole lot of sirloin and a large number of slow cookers to do this for 65! My recipe card gives you the option to adjust the servings but I don’t think this recipe would be suitable for cooking for that size crowd.
Tara Crews says
June 23, 2019 at 11:18 amI would look into using the big roasting pans instead of the slow cookers for that amount of people.
Judi says
September 3, 2017 at 2:12 pmThis recipe sounds good especially for company. When I tried to print the recipe, it only printed one sheet of paper and only through the second paragraph of the instructions . I could not get it to print page 2, the rest of the instructions. I ended up writing out the remainder of the recipe.
Valerie says
September 5, 2017 at 2:58 pmMy tech support is taking a look at the printing issue. Sorry for the inconvenience!
Andrea says
September 3, 2017 at 2:23 pmI want to know about those mashed potatoes lol. They look amazing!! 😍
Bobbie says
February 5, 2018 at 8:58 amI cook potatoes in half water half chicken broth in slow cooker 6to8 hrs on low about 4 on high after done I add butter milk sour cream and mayo every time my family gets together this is the dish they want and peach cobbler. I also do the potatoes in my power cooker in 20 minuets. No changes in receipe Love both pots
Shelly says
September 11, 2017 at 1:43 pmOmg!!! When i make stuff like this it never turns out…this time perfect!!!
Valerie says
September 11, 2017 at 2:26 pmThat’s exactly what I’m going for here, Shelly! I am SO happy this recipe worked out so well for you. Thanks so much for letting me know 🙂
Liz says
September 12, 2017 at 2:15 pmThis looks yummy. Could you make it without searing the beef tips before hand and just adding them raw in the crockpot with the broth and other ingredients.
Valerie says
September 13, 2017 at 11:03 amHi Liz. Yes, it would work but for some recipes I like to sear meat before adding it to the slow cooker to help it develop a more complex flavor and a more appetizing color.
Nikki says
March 18, 2018 at 7:11 amCan I sear the sirloin pieces the night before?
Valerie says
March 18, 2018 at 6:36 pmI don’t recommend that you partially cook meat and then refrigerate it overnight for food safety reasons. It should be cooked right away.
tina Whitebear says
September 16, 2017 at 1:42 pmThis is in my crockpot as we speak! Smells great, can’t wait to taste.
Jill says
September 19, 2017 at 10:01 amYum! I have it slow cooking in my Dutch oven right now for tonight’s dinner. Thank you for sharing!
DesiraeN says
September 22, 2017 at 4:44 pmJust had this for dinner and my husband said it was “phenomenal” and he is right. Absolutely delicious. Thank You for sharing.
Julie says
September 24, 2017 at 6:33 pmCould the meat be pre-cooked, like the night before? Trying to save some steps for my busy morning 🙂
Also, how long would you put it for stew meat? (That’s all I have handy right now and would really like to try this recipe) 8 Hours?
Valerie says
September 25, 2017 at 9:18 amHi Julie. Stew meat will definitely need more time than sirloin. I’d count on about 7 or 8 hours on LOW. I’d try to sear the meat just before adding it to the slow cooker for the best result.
Lucy says
October 27, 2017 at 9:47 amIf it’s with stew meat can I put it on high for 5 to 6 hours
Valerie says
November 1, 2017 at 3:29 pmHi Lucy. Stew meat will take quite a bit longer to get tender than sirloin. I’d guess that 6 to 7 hours on High would do it.
elena johnson says
September 25, 2017 at 12:14 pmIf you do half of the recip, what about time, still stay that same?
Sherrie says
September 27, 2017 at 2:28 pmThis recipe is a KEEPER! Thanks Valerie!
Valerie says
September 29, 2017 at 4:37 pmI’m so glad to hear that, Sherrie! Thanks for your comment 🙂
Kathy says
September 30, 2017 at 4:56 pmDoes this freeze well? Thx
Amanda says
October 23, 2017 at 3:19 pmI made these tonight with venison and we LOVED them!!! Thank you for sharing!
Valerie says
October 23, 2017 at 4:31 pmYou got it, Amanda 🙂 So glad you loved them and good to know it works well with venison!
sharyl Connor says
November 4, 2017 at 1:32 pmHi Valerie,
Love your recipes. Read other comments before I ask. I have stew meat but my question is with the Italian seasons are there certain ones to use? First time making beef tips and also using slow cooker. Thank you very much.
Valerie says
November 5, 2017 at 11:15 amHi and thank you, Sharyl 🙂 Look for an Italian seasoning blend from McCormick or another brand at the grocery store. It’s quicker and easier then adding all of the individual seasonings and works really well here. Also, if you are using stew meat, be sure to allow for it to cook longer than stated in the recipe in order to get fork tender.
RuthAnn says
November 5, 2017 at 1:26 pmI have used this recipe a few times now and it’s been great. My 84 y/o dad is hard to please, but he loves this when I make it, as does my very easy to please husband. I usually save any left overs and make stew a few days later. I love being able to get more than one meal out of a piece of meat!
Lina says
November 10, 2017 at 6:40 pmTried this recipe today! It was my 1st time using a crockpot and with a newborn let me tell you I’ll definitely be using it more often! It was delicious! Served along side with pilaf rice. I only used 2lbs of meat as it was only for 4 servings. I didn’t cut dwn the seasonings it was very tasteful but I little salty but definitely eatable.
Thank you!!!
Julie says
November 16, 2017 at 2:00 pmCould this be made in an electric pressure cooker?
Valerie says
November 19, 2017 at 8:13 amHi Julie. I’m sure that it could but since I haven’t tried it, I can’t offer conversion instructions for you.
Lorrie says
November 18, 2017 at 11:58 pmHow come nothing I can cook never looks this good… I mean ever… except when I cook in papas games that is (cooking games for little ones). well this is depressing, I mean this beef looks super delicious. I’d like to somehow learn it and surprise my BF for once. this isn’t going to be easy I suppose. anyway, thanks for the amazing recipe.
Chele says
November 19, 2017 at 4:14 pmMade this tonight and it was really delicious. I added a little red wine and I also deglazed the fry pan with a little wine (after pouring off the oil) and added all those bits of goodness as well. This recipe will be a definite repeat at our house, thanks for sharing!
Jackie says
December 10, 2017 at 5:07 amThis looks delicious. I’m wondering if it can be frozen. Has anyone tried freezing This?
Kate says
February 13, 2018 at 1:49 amYes, this recipe can be frozen. I always freeze the odd portion that is left for a quick dinner or lunch.
Debbie Yeargan says
January 6, 2018 at 7:33 pmMy husband made this tonight and it was fabulous! With mashed potatoes, roasted carrots (yum) and sauteed mushrooms it was a 5 star meal!
Mary Clark says
March 29, 2018 at 11:29 amI have this in my crockpot right now. I added carrots and mushrooms. It seems a little dry. I’m wondering if there will be enough gravy/juice by the time it is done cooking. Should I add some more broth?
Valerie says
March 29, 2018 at 11:40 amHi Mary. The mixture should not be dry. There should be plenty of sauce as seen in the images in this post. I don’t think you’ll lose much liquid over the cooking time, especially if you have your slow cooker set to low. It can’t hurt to add more broth if you are concerned.
Stephen Oster says
April 5, 2018 at 8:24 amI make my own beef. Steak gravy and add string beans. Tho ur’s sounds good too😊
Lulu says
April 12, 2018 at 9:24 pmWhat size slow cooker do you recommend?
April R says
May 17, 2018 at 4:37 pmGreat recipe and I cant wait to try it, I was wondering could I use packaged gravy you know like McCormick Gravy mix in the crockpot?
Charles says
May 28, 2018 at 1:05 pmMade it!
Yes it is excellent! Oh Yea! Simple yet beefy.
I do not post a comment without making the recipe. How do you know that it’s any good or bad? Reading just the ingredients can be deceiving.
This is excellent! Beefy without the fake gravy taste.
Normally I have to make an entire pot roast just to make noodles and gray. After all gravy is the fourth food group. With this you get tender beef with awesome beefy gravy.
Another plus is that it does not rely on prepackaged gravy mix or canned mushroom soup. Yuck.
I did add a touch of dry red wine for flavor and lightly coated the beef cubes with flour before browning . Did it need it, maybe, but it did add another layer of flavor like a pot roast. Carrots, celery, maybe, but for another time and now it’s getting complicated. This is simple yet flavorful.
Over all an excellent way to make beef and gravy. Great over wide egg noodles or rice.
Thanks for posting.
Chef Charles
Dallas, Texas
Crystal | Beat Bake Eat says
June 12, 2018 at 7:29 amTurned out really good!! Had it with garlic mashed potatoes the first time and served it over brown rice the second time. Absolutely delicious both times. Thanks for sharing!
Valerie says
June 12, 2018 at 5:10 pmFantastic! Thanks, Crystal 🙂
KRISTIN FOSTER says
July 15, 2018 at 8:37 amCan you just put the meat in the Crock-Pot with Browning it first?
Jack @ BBQRecipez.com says
August 4, 2018 at 8:24 amLooks yum….all ready to give it a go.
Blaire says
August 5, 2018 at 3:41 pmHi if i wanted to use a packet of brown gravy mix instead of cornstarch, would that be okay?
Valerie says
August 7, 2018 at 11:36 amHi Blaire. I can’t say as I haven’t tested it but there are a lot of other seasonings, etc. in a packet of brown gravy mix that will definitely result in a different outcome.
Wendi says
September 5, 2018 at 6:27 pmSo, so good! My family loved it and said it was a must make again. I also added some red wine which turned out nicely. Thanks for the recipe!
aparna royal says
October 9, 2018 at 10:39 pmLooks yummy, Ill try
Heather says
November 1, 2018 at 3:22 amYummy, I am drooling reading it… wondering If I can wait it I finish cooking the full recipe 😛 Thankyou so much for sharing !!
D says
December 3, 2018 at 12:33 pmOMG! This is amazing. I pretty much follow the recipe is close as I could but replace the beef broth with 2 cups of water and mixed 1 tablespoon of organic beef bullion paste. I also added 4 small/med celery sticks chopped and 4 small/medium carrots chopped. This still themed out soooooooooo good. I also made a side of mashed potatoes
Joe Patterson says
December 4, 2018 at 5:09 pmMade it today. Delicious with mashed taters and green beans and biscuits.
STC Japan says
December 31, 2018 at 2:03 pmWe do it in a different way in our country, tried your way and it’s so delicious. My wife loves it, had it with butter.
Glenda says
January 17, 2019 at 5:40 amCan you use flower instead of corn starch?
Tamisha Riddlesprigger says
January 19, 2019 at 12:55 pmI love your recipe and so does my family. I’ve made it several times. Thank you !
Kathleen says
January 20, 2019 at 4:24 pmTried this tonight, so much flavor, it is a keeper for sure.
shriya says
January 24, 2019 at 12:23 pmits yummy
Rockys says
January 29, 2019 at 10:12 pmI like to sear meat before adding it to the slow cooker to help it develop a more complex flavor and a more appetizing color.
Wendi says
February 10, 2019 at 5:45 pmI have made this amazing recipe twice now and we are 2 for 2. The first time I made it in the crockpot as directed and it was awesome. This time I got a late start so I decided to do it in my Instapot. I looked up a conversion chart and it said to cook for 24 minutes, manual, high pressure (I did 25 b/c I’m crazy like that:). I added a cup more broth because I wasn’t sure if it would burn off, but it turns out it would have been fine without the extra broth andsome red wine. When it was finished put it on the saute setting with the cornstarch for about 2 minutes. I served it over mashed potatoes, with garlic parm roasted green beans. This is such a winner with my hard to please everyone family! Great easy recipe!
Best Italian Restaurants NYC 2019 says
March 22, 2019 at 12:51 pmTried this tonight, so much flavor, it is a keeper for sure.
gyangangayogpeeth says
March 23, 2019 at 12:32 amIt takes a tough man to make a tender beef. And you make it in a great way.
thanx for a great recipe. Will follow for more post like this
Lemaire Gabriel says
April 4, 2019 at 2:21 amthanks for sharing it looks delicious
sara says
April 9, 2019 at 1:01 amlooks delicious , i will try it tommorow thanks
Alaina Marie Mathers says
April 24, 2019 at 2:22 pmThis is very delicious dish