Valerie's Kitchen

Simple, seasonal home cooking

Slow Cooker Beef Tips with Gravy

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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.

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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, satisfying meal on your menu any night of the week.

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.

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, satisfying meal on your menu any night of the week.

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.

Slow Cooker Beef Tips with Gravy

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.

Slow Cooker Beef Tips with Gravy

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.

Slow Cooker Beef Tips with Gravy

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.

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, satisfying meal on your menu any night of the week.

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.

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, satisfying meal on your menu any night of the week.

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

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, satisfying meal on your menu any night of the week.

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.

Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 6
Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.
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4.86 from 14 votes

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

  1. 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.
  2. 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.
  3. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, or until beef is fork tender.
  4. 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.
  5. Delicious serve over mashed potatoes, rice, or noodles.

Nutrition

Calories: 379kcal
Fat: 15g
Saturated fat: 8g
Cholesterol: 133mg
Sodium: 691mg
Potassium: 1031mg
Carbohydrates: 6g
Sugar: 1g
Protein: 52g
Vitamin C: 3.3%
Calcium: 7%
Iron: 23.3%
Course Main Course
Cuisine American

Reader Interactions

Latest Comments
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  1. I 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!

    Reply

        • Valerie, is it gluten free? I noticed you are using cornstarch so I am assuming yes. I thought I would check first.

          Reply

          • Hi 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.

    • Thanks 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.

      Reply

    • In South Carolina we call this stew beef!! My momma would put carrots & potatoes with the beef. It is a great stew!!! Southern style!!!!

      Reply

  3. Awesome 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!

    Reply

  5. Out 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!

    Reply

    • Hi 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.

      Reply

    • Hi 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.

      Reply

  8. I 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.

    Reply

  9. Was 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.

    Reply

  10. I’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 .

    Reply

    • There’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.

      Reply

    • This 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.

      Reply

  14. This 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.

    Reply

    • I 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

      Reply

  17. This 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.

    Reply

  20. Just had this for dinner and my husband said it was “phenomenal” and he is right. Absolutely delicious. Thank You for sharing.

    Reply

  21. Could 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?

    Reply

  26. Hi 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.

    Reply

    • Hi 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.

      Reply

  27. I 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!

    Reply

  28. Tried 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!!!

    Reply

  30. How 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.

    Reply

  31. Made 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!

    Reply

  33. My husband made this tonight and it was fabulous! With mashed potatoes, roasted carrots (yum) and sauteed mushrooms it was a 5 star meal!

    Reply

  34. I 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?

    Reply

    • Hi 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.

      Reply

  37. Great 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?

    Reply

  38. Made 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

    Reply

    • Hi 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.

      Reply

  43. So, 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!

    Reply

  46. OMG! 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

    Reply

  48. We 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.

    Reply

  53. 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.

    Reply

  54. I 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!

    Reply

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