Move over, pot roast! Following the success of our favorite pot roast recipe, we’ve perfected The Ultimate Slow Cooker Beef Tips and Gravy. This from-scratch version skips the salty packets in favor of a rich, savory gravy and beef so tender it melts in your mouth. It’s the perfect “set-it-and-forget-it” meal, especially when served over creamy homemade mashed potatoes or buttery egg noodles.
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🥩 The Ingredients
By combining a perfectly marbled cut of beef with a curated blend of savory aromatics and umami-rich pantry staples, you get a deep, complex flavor that no store-bought seasoning packet can match. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Beef Chuck Roast: For the most tender results, buy a whole chuck roast and cube it yourself. It has much better marbling than pre-cut “stew meat,” which can often lean out and become tough in the slow cooker.
- Better Than Bouillon (Beef Base): This is our “secret weapon” for a rich, restaurant-quality gravy. If you don’t have it, you can substitute with two extra beef bouillon cubes or additional beef stock, though the flavor won’t be quite as concentrated.
- Tomato Paste: This provides a deep mahogany color and savory “umami” depth. If you’re out, a tablespoon of ketchup can work in a pinch, though it will add a slight sweetness.
- Soy Sauce & Worcestershire: These replace the need for salty seasoning packets. For a gluten-free version, swap the soy sauce for tamari or coconut aminos.
- Balsamic Vinegar: A tiny splash of acidity is essential to cut through the richness of the beef. You can substitute this with red wine vinegar or even a splash of dry red wine.
- Cornstarch Slurry: This is the key to a glossy, thick gravy. If you prefer a different thickener, arrowroot powder works perfectly as a 1:1 substitute.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Success
- Don’t Skip the Sear: Searing the beef is the most important step for both flavor and color. It creates a caramelized crust (the Maillard reaction) that provides the base for a deep, dark gravy that looks as good as it tastes.
- Sear in Batches: Avoid crowding the skillet when browning the meat. If you put too much beef in at once, the temperature drops and the meat will steam in its own juices rather than getting that golden-brown crust.
- Deglaze the Pan: After searing the beef, use a splash of the beef broth to scrape up the brown bits (the fond) from the bottom of the skillet. Those bits are concentrated flavor—make sure they make it into the slow cooker!
- Low and Slow is Best: While most slow cookers have a “High” setting, beef chuck becomes most tender when cooked on “Low.” This gives the connective tissue plenty of time to break down, resulting in that signature melt-in-your-mouth texture.
- The Cold Water Secret: Always whisk your cornstarch into cold water before adding it to the slow cooker. If you add cornstarch directly to the hot liquid, it will clump instantly and leave you with lumpy gravy.
- The Glossy Finish: For a professional, restaurant-style look, stir in a tablespoon of cold butter right at the end. It gives the gravy a silky mouthfeel and a beautiful glossy sheen that pops in photos.
👩🏼🍳 How to Make the Ultimate Slow Cooker Beef Tips and Gravy
- Step 1: Working in batches, sear the seasoned chunk of beef in a large pot with olive oil over medium heat until brown all over. Remove the beef and set it aside.
- Step 2: Sauté the onions in oil over medium heat until softened. Stir in the tomato paste and cook until deepened in color. Add ¼-cup of broth and deglaze the pot with a wooden spatula.
- Step 3: Add the seared beef chunks, sautéed onions, seasonings, and beef stock into the slow cooker.
- Step 4: Cook on LOW for 7 or 8 hours. Stir in the cornstarch slurry and let cook for another 10 to 15 minutes, stirring occasionally, until thickened.
- Step 5: Just before serving, stir in two tablespoons of unsalted butter.
- Step 6: Serve once with mashed potatoes or cooked noodles.
Expert Tip: The “Chuck” Secret for Tenderness
To guarantee a melt-in-your-mouth texture, skip the pre-cut “stew meat” at the grocery store—which is often comprised of lean, mismatched trimmings—and instead hand-cube a well-marbled chuck roast. The higher fat content and connective tissue in the chuck roast are essential for a long slow-cook, as they break down into rich gelatin that keeps the beef succulent and creates a naturally velvety gravy that “stew meat” simply can’t provide.
🍽️ How To Serve
- Creamy Mashed Potatoes: The classic choice. Ladle the beef and extra gravy over a mountain of buttery mashed potatoes for the ultimate comfort food experience.
- Buttery Egg Noodles: For a different texture, serve the tips over wide egg noodles tossed in butter; they are the perfect vessel for catching every drop of the rich sauce.
- Southern-Style Green Beans: Add a savory, salty side with slow-simmered green beans to round out the plate with a traditional “Sunday dinner” feel.
- Skillet Dinner Rolls: You won’t want to leave any gravy behind! Serve warm, fluffy skillet rolls on the side to soak up every bit of the mahogany-rich sauce.
- Easy Bistro Green Salad: To balance the heartiness of the meal, add a simple green salad with a light vinaigrette. The crisp texture and bright acidity provide a refreshing contrast to the savory beef.
🙋🏽♂️ Frequently Asked Questions
While you can use it in a pinch, it isn’t recommended. Stew meat is often a mix of various lean trimmings that can cook unevenly or become tough. For the best results, hand-cut a chuck roast to ensure every bite is consistently tender and well-marbled.
It is highly recommended to cook this dish on LOW for 7–8 hours. Beef chuck needs time for the connective tissue to break down; cooking it too fast on HIGH can result in meat that is chewy or rubbery rather than melt-in-your-mouth tender.
Whisk together a slurry of equal parts cornstarch and cold water, then stir it into the liquid. Turn the heat to high for the final 20–30 minutes of cooking, as the heat is necessary to “activate” the cornstarch and create that thick, glossy finish.
Yes, this dish freezes beautifully. Store it in an airtight container or a heavy-duty freezer bag for up to three months. When you’re ready to serve, thaw it in the refrigerator overnight and reheat it slowly on the stovetop, adding a splash of beef broth if the gravy has become too thick.
To make this dish gluten-free, you will need to swap the soy sauce for tamari or coconut aminos and ensure your Worcestershire sauce and beef bouillon are certified gluten-free brands. The cornstarch used for thickening is naturally gluten-free.
😋 More Amazing Slow Cooker Recipes
Ready to make the ultimate comfort food? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
The Ultimate Slow Cooker Beef Tips and Gravy
Video
Equipment
- 1 6-quart slow-cooker
- 1 large skillet or Dutch oven for searing and sautéing
Ingredients
- 2½ lbs chuck roast cut into 1.5-inch pieces
- salt and pepper
- 2 tablespoon olive oil divided
- 1 large onion chopped
- 1 tablespoon tomato paste
- 1 tablespoon beef base "Better Than Bouillon" see NOTES
- 2 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 cups beef stock or broth
- 3 tablespoon cornstarch + ¼ cup cool water
- 2 tablespoon unsalted butter
Instructions
- Pat the beef chunks dry with a paper towel and season liberally all over with salt and pepper. Heat 1 tablespoon of the oil in a large skillet or Dutch oven over medium heat. Working in batches (don't overcrowd the pan), sear the beef all over until browned on all sides. Remove and repeat until all the beef has been seared. Set aside.2½ lbs chuck roast, salt and pepper, 2 tablespoon olive oil
- Add the remaining 1 tablespoon of oil to the pan and heat over medium heat. Add the onions and sauté until tender, about 3 to 4 minutes. Stir in the tomato paste and cook, stirring often, for 1 to 2 minutes. Add about ¼ cup of the beef broth and use a wooden spatula to unlodge any bits that are stuck to the pan.1 large onion, 1 tablespoon tomato paste
- Add the beef and any accumulated juices to the slow cooker. Top with the sautéed onion and then the beef base, Worcestershire sauce, soy sauce, balsamic vinegar, onion powder, garlic powder, thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Pour in the rest of the beef broth. Stir everything with a large wooden spoon. Cover and cook on LOW for 7 to 8 hours.1 tablespoon beef base, 2 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon balsamic vinegar, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 2 cups beef stock
- When the beef is very tender, but not completely shredded, combine the cornstarch with the cool water in a small bowl. Stir the cornstarch slurry into the slow cooker and gently stir. Allow to cook for another 10 to 15 minutes, stirring now and then. Once the gravy has thickened, turn off the heat, and gently stir in the butter until melted.3 tablespoon cornstarch, 2 tablespoon unsalted butter
- Serve at once with mashed potatoes or cooked noodles!
Notes
- The Better Than Bouillon Secret: This is the key to a rich, restaurant-quality gravy without using a seasoning packet. We highly recommend the Roasted Beef Base for the deepest flavor. It can be found near the soup section of most well-stocked supermarkets. If you must substitute, use two beef bouillon cubes, but the paste provides a much more concentrated, savory punch.
- Meat Selection: For the best results, hand-cube a well-marbled chuck roast. Avoid pre-cut “stew meat,” which is often made from leaner trimmings that can become dry or tough during the long cooking process.
- Don’t Crowd the Pan: When searing the beef, work in batches. If the pan is too full, the meat will steam in its own juices rather than developing that dark, caramelized crust that is essential for a mahogany-colored gravy.
- Low and Slow: While it’s tempting to use the “High” setting to save time, beef chuck becomes most tender when cooked on “Low.” This allows the connective tissues to fully break down into a melt-in-your-mouth texture.
- Salt to Taste: Since the bouillon, soy sauce, and Worcestershire all contain sodium, wait until the very end to add any additional salt. You’ll often find that the “umami” ingredients provide all the seasoning you need.
Donna Johnson says
As I ran out of time for slow cooking I did the recipe in a pressure cooker. I followed everything for slow cooking but cooked for 25 minutes in the pressure cooker. Then finished with gravy on simmer. It turned out fabulous. Very nice flavor.
Kris Longwell says
Yay! We LOVE that you made this in your pressure cooker and it turned out so good! And no doubt in a fraction of the time! Thanks so much for sharing and for the awesome review. That means so much to us!!! xo Kris & Wesley
Barbara Snedegar says
I really wanted to love this! There is something that is just a little too strong and I don’t know what it is to cut back on. The meat was cooked perfectly. It is falling apart, with some chunks. The process is perfect. I wish I knew what makes the flavor too strong for us. Maybe only 1 tablespoon Worcestershire sauce?
Kris Longwell says
Hi Barbara! It could be the Worcestershire, if you not a big fan of that flavor. We hope you try it again! This turned out to be one of our favorite dishes! xo Kris & Wesley
Nicole says
Thank you so much for sharing this recipe. I just made it for my husband and I. Followed the directions to a tee. It was amazing. We will definitely be doing it again however we’ll have to make more lol. Thank you again.
Richard says
Delicious
Kris Longwell says
Thanks, Richard!!!!
Barbara Snedegar says
In the recipe you say to cook on low 7-8 hrs. In the video you open the lid and say it has been cooking for 5:45. Could you please confirm the time to cook? I never have much luck with the slow cooker and may just use my Le Creuset Dutch oven. Beef is so expensive I hate to mess it up!!
Kris Longwell says
Hi Barbara! We completely understand! I would suggest start checking the tenderness of the beef after 5½ to 6 hours. It depends on how large the chunks of beef are. If they are smaller, they will become fall-apart tender sooner. We’ve let this go 8 hours, and it was amazing, but the beef was so tender it shredded very easily. 6 to 7 hours is the sweet spot for us. You can’t go wrong with your Dutch oven either. Keep us posted! It will be great!
Martha Stadler says
How long would I cook this using a Le Creuset pot rather than a slow cooker?
Doris Stuart says
What happens if you don’t have balsamic vinegar
Kris Longwell says
Hi Doris, you can use apple cider vinegar, red wine vinegar, or just omit it altogether. You’ll still have a delicious dish! Let us know if you make the beef tips and gravy and how it turns out!
Kris Longwell says
Hi Martha,
Follow the recipe exactly as written for searing the beef.
Preheat your oven to 300°F.
Cover the pot tightly and roast for 2.5 to 3 hours.
Around the 2.5-hour mark, check the beef with a fork. If it doesn’t easily pull apart, give it another 30 minutes.
Once the beef is tender, move the pot back to the stovetop over medium heat. Stir in your cornstarch slurry and simmer for a few minutes until the gravy reaches that perfect, glossy thickness.
Since ovens tend to cause more evaporation than a slow cooker, keep an eye on the liquid level. If the gravy looks like it’s getting too thick or low before the beef is tender, just splash in an extra 1/2 cup of beef broth!
Hope this helps! Let us know if you make the beef tips and how it turns out!
Jan Fagan says
Hey Guys,
I’m going to make this one this week. Just FYI, may want to tweak the wording toward the end of the recipe. Instead of cook on low for 7-8 hours it reads 7-8 minutes.
Can you substitute london broil for the chuck roast? Please advise.
Thanks!
Jan
Kris Longwell says
Thanks, Jan! We changed minutes to hours!! LOL!! Thank YOU!! And, yes! London broil will work just fine! It will get super tender as it slow cooks for 7 to 8 hours! LOL! Thanks again and let us know if you make it and what you think! xo Kris & Wesley