Beef Tips Crock Pot Recipe

You know that feeling when dinner basically makes itself?

That’s this recipe.

Tender, fall-apart beef tips slow-cooked in a rich, savory gravy that tastes like you spent all day in the kitchen. You didn’t. Your crock pot did. You’re welcome.

This is the kind of meal that gets requested again and again in our house. And once you make it, you’ll completely understand why.

What You’ll Need

For the Beef Tips

• 2 lbs beef sirloin tips (or stew beef), cut into 1.5-inch chunks
• 1 packet (1 oz) onion soup mix
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) beef broth (or 1.5 cups homemade)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil (for searing)
• 1 tablespoon cornstarch + 2 tablespoons cold water (for thickening, optional)

For Serving (Optional but Recommended)

• Mashed potatoes, egg noodles, or white rice
• Fresh parsley for garnish

Tools You’ll Need

• 6-quart slow cooker / crock pot
• Large skillet or cast iron pan (for searing)
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Small bowl (for the cornstarch slurry)
• Tongs
• Ladle

Pro Tips

These are the things I wish someone had told me the first time I made this.

1. Sear the meat first. I know, I know. You bought a slow cooker so you don’t have to do extra steps. But searing the beef for just 2-3 minutes per side before adding it to the crock pot makes a massive difference. You get this gorgeous brown crust that locks in flavor and depth that you simply cannot get any other way.

2. Don’t lift the lid. Every time you open the crock pot, you add 15-20 minutes to the cook time. Let it do its thing. It knows what it’s doing.

3. Low and slow is the move. Cook on LOW for 7-8 hours if you can. High for 4-5 hours works too, but the texture on low is noticeably better. The beef gets that melt-in-your-mouth quality that makes people think you trained at a culinary school.

4. Taste and adjust at the end. The onion soup mix and canned soups already have salt. Before you serve, taste the gravy and adjust seasoning. A little extra Worcestershire sauce right at the end does something magical to the whole dish.

5. Thicken the gravy if needed. If your gravy looks thinner than you want, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the crock pot, and cook on HIGH for 15-20 more minutes. Works every time.

How to Make Beef Tips in the Crock Pot

Step 1: Season and Sear the Beef

Pat your beef tips dry with paper towels. This is important. Wet beef = steamed beef, and that’s not what we’re going for.

Season with salt, pepper, garlic powder, and onion powder.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once it’s hot (you’ll see a little shimmer), add your beef in a single layer. Don’t crowd the pan.

Sear for 2-3 minutes per side until you get a golden-brown crust. Work in batches if needed.

Step 2: Build the Sauce

In your crock pot, mix together the cream of mushroom soup, beef broth, Worcestershire sauce, and onion soup mix.

Give it a good stir until combined.

Step 3: Add Everything to the Crock Pot

Add the seared beef tips into the sauce mixture. Make sure the beef is mostly submerged in the liquid.

Step 4: Cook

• Low: 7-8 hours
• High: 4-5 hours

That’s it. Walk away. Come back to the best smell in your entire house.

Step 5: Thicken the Gravy (Optional)

If you want a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl. Stir the slurry into the crock pot. Cook on HIGH for another 15-20 minutes, uncovered.

Step 6: Serve

Ladle the beef tips and gravy over mashed potatoes, egg noodles, or rice. Finish with a sprinkle of fresh parsley if you’re feeling fancy.

Substitutions and Variations

Not everyone has the same pantry. Here’s how you can make this work with what you’ve got.

Want to add vegetables? Toss in sliced mushrooms, diced carrots, or baby potatoes at the beginning. They slow cook beautifully with everything else.

Want it dairy-free? Skip the cream of mushroom soup and use a full 2 cups of beef broth with a tablespoon of tomato paste instead.

Make Ahead Tips

This recipe was made for meal preppers.

• Prep the night before: Season and sear the beef, then store it in an airtight container in the fridge overnight. In the morning, just dump everything in the crock pot and hit go.
• Mix the sauce ahead: You can mix the cream of mushroom soup, broth, Worcestershire, and onion soup mix the night before and refrigerate it separately.
• Freeze it: This dish freezes beautifully. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

Leftovers and Storage

Good news: this recipe actually tastes better the next day.

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Up to 3 months. Freeze the beef and gravy together for easiest reheating.
• Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth if the gravy has thickened too much. Or microwave in 90-second intervals, stirring in between.

One thing to note: if you’re serving leftovers over mashed potatoes, make fresh potatoes. Reheated mashed potatoes are a whole different conversation.

Nutritional Breakdown (Per Serving, Approx.)

Based on 6 servings, not including sides

For a lower-sodium version: Use low-sodium beef broth, reduced-sodium cream of mushroom soup, and make your own onion soup mix without added salt.

Meal Pairing Suggestions

Wondering what to serve alongside this?

• Classic: Creamy mashed potatoes (the gravy soaks right in)
• Lighter: Steamed green beans or roasted broccoli
• Cozy: Egg noodles tossed in a little butter
• Simple: White or brown rice
• Crusty bread to soak up every last drop of that gravy 🍞

FAQ

Can I use frozen beef? Technically you can put frozen meat in a slow cooker, but it’s not recommended for food safety reasons. The meat spends too long in the temperature danger zone. Always thaw completely first.

My gravy is too thin. What do I do? Two options: add the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), stir it in, and cook on HIGH uncovered for 15-20 minutes. Or remove the lid and let it cook on HIGH for 30 minutes to reduce naturally.

Can I use a Dutch oven instead? Yes! Cook at 325°F (163°C) for 2.5-3 hours, covered, until the beef is fork-tender.

What cut of beef works best? Sirloin tips are ideal because they’re tender enough for slow cooking but hold their shape. Chuck roast cut into chunks is a great budget-friendly option that gets incredibly tender over time.

Can I add wine to this? A splash (about ¼ cup) of red wine added with the broth adds a really nice depth to the gravy. Cabernet Sauvignon or Merlot work great here.

Is this recipe gluten-free? The cream of mushroom soup and onion soup mix typically contain gluten. Look for gluten-free versions of both to make this dish gluten-friendly.

Wrapping Up

Here’s the honest truth about this beef tips crock pot recipe: it’s one of those dishes that earns a permanent spot in your dinner rotation.

It’s low effort. It’s deeply satisfying. And the gravy alone will make you look like you really know what you’re doing in the kitchen.

The hardest part is waiting for it to finish cooking while your whole house smells incredible for 8 hours.

Give it a try this week and then come back and tell me how it went! I’d love to hear in the comments below. Did you serve it over mashed potatoes? Add any vegetables? Make any swaps? Let me know.