Classic Crockpot Beef Tips and Gravy
A bowl of fork-tender chuck cubes in a brown gravy, the version most people mean when they search for beef tips.
Classic Crockpot Beef Tips and Gravy
Course: Main CourseDifficulty: Easy6
servings15
minutes9
hoursA bowl of fork-tender chuck cubes in a brown gravy, the version most people mean when they search for beef tips.
Ingredients
2 lb beef chuck roast, trimmed and cut into 1 to 1 1/2 inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1 bay leaf
3 tablespoons cornstarch mixed with 3 tablespoons cold water
Directions
- Pat the beef cubes dry with paper towels and season them with the salt and pepper. Dry meat browns instead of steaming.
- Heat the oil in a large skillet over medium-high heat. Brown the beef in two or three batches, 2 to 3 minutes per side, so the pan is never crowded.
- Move the browned beef to the crockpot as each batch finishes. Do not wash the skillet yet.
- Add the onion to the skillet and cook it for 3 minutes, scraping up the browned bits, then add the garlic for 30 seconds.
- Stir in the broth and Worcestershire sauce and let it bubble for a minute, then pour everything over the beef.
- Add the Italian seasoning, thyme and bay leaf and stir once. The meat should be about two thirds covered.
- Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. Keep the lid on; every peek adds 15 to 20 minutes.
- Test a larger cube with a fork. It is ready when the meat separates with no resistance, or at 195 to 205F on a probe.
- Remove the bay leaf. Stir the cornstarch mixture again and stir it into the hot liquid.
- Cover and cook on HIGH for 10 to 15 minutes, until the gravy coats the back of a spoon. Taste and adjust the salt before serving.
Notes
- Skip the sear on a workday and the meat is still tender, only less deep in flavor. Leftovers keep 3 to 4 days in the gravy and freeze flat in bags for up to 3 months. Reheat low and covered to 165F.
Why chuck cubes beat stew meat
Cutting your own cubes from a chuck roast gives even pieces that cook at the same speed. Pre-cut stew meat often mixes cuts that finish at different times.
The cornstarch finish gives a glossy gravy.
Swaps and serving
Beef round works but is leaner and can turn dry. Do not skip trimming the hard fat. Serve with mashed potatoes or noodles.
Biscuits make a nice side for the gravy.
Storing and the crowding mistake
Freeze flat in bags with gravy so they thaw quickly.
The mistake is crowding the skillet when browning. The meat steams and turns gray, and the gravy loses its depth.
Serving beef tips
Beef tips are the sort of dinner that asks for a plain base. Mashed potatoes, egg noodles or rice all work. Put the gravy in the bowl first, then the beef, then more gravy on top. A green side like peas or green beans adds color and freshness.
Brown the beef in batches and keep the heat high. The dark bits on the pan bottom become the base of the gravy.
Classic Crockpot Beef Tips and Gravy at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 12, led by beef chuck roast, salt, black pepper, olive oil
Tips for Classic Crockpot Beef Tips and Gravy
Skip the sear on a workday and the meat is still tender, only less deep in flavor. Leftovers keep 3 to 4 days in the gravy and freeze flat in bags for up to 3 months. Reheat low and covered to 165F.
Classic Crockpot Beef Tips and Gravy FAQ
How long does Classic Crockpot Beef Tips and Gravy take?
Classic Crockpot Beef Tips and Gravy takes 9 hours of cooking after 15 minutes of prep.
How many people does Classic Crockpot Beef Tips and Gravy serve?
This recipe makes 6 servings.
What do I need to make Classic Crockpot Beef Tips and Gravy?
12 ingredients, led by beef chuck roast, salt, black pepper, olive oil. Amounts are in the recipe card above.
Part of: 5 Crockpot Beef Tips Recipes for Stew Meat and Sirloin
