When the days get shorter and there’s a distinct chill in the air, I find myself turning to my slow cooker for simple, comforting meals. This Crockpot Beef Tips and Gravy is one of those set-it-and-forget-it recipes that I rely on for busy weeks. It fills the house with a rich, savory aroma that promises a satisfying dinner is on its way, with almost no effort after the initial 15 minutes of prep.
What makes this recipe a keeper is its reliability. Using sirloin tips ensures the beef becomes incredibly tender without falling apart completely, and the gravy develops a deep, slow-simmered flavor that tastes like you spent hours at the stove. It’s a straightforward, hearty meal that delivers consistent results, making it perfect for feeding a family or simply having delicious leftovers for a few days.
Perfecting the Gravy Texture
A rich, smooth gravy is the heart of this dish, and the key to achieving that perfect consistency is a cornstarch slurry. A slurry is simply a mixture of cornstarch and a small amount of cold liquid—in this case, water. It’s critical to mix it until completely smooth before adding it to the crockpot. Pouring cornstarch directly into the hot liquid would cause it to clump instantly. By adding the smooth slurry during the last 30 minutes of cooking, you give the starch enough time to activate and thicken the gravy evenly without lumps, resulting in a silky, rich sauce.
Selecting the Best Beef Cuts
For a slow-cooking recipe like this, the cut of beef makes all the difference. You want a cut with enough connective tissue and fat to break down over several hours, which results in tender, flavorful meat. Sirloin tips are a great choice because they hold their shape while becoming perfectly tender. Another excellent option is a chuck roast, cut into 1-inch pieces. These cuts can withstand the long cooking time without drying out. I recommend avoiding very lean cuts, like round steak, as they can become tough and chewy in the slow cooker.
Meal Pairing Suggestions
These beef tips are incredibly versatile and pair well with a variety of starches that can soak up the delicious gravy. My go-to is always a pile of creamy mashed potatoes, but wide egg noodles or fluffy white rice are also excellent choices. To balance the richness of the beef and gravy, I recommend serving a simple green vegetable on the side. Steamed green beans, roasted broccoli, or a crisp green salad with a light vinaigrette will add a welcome freshness and texture to the meal, making it feel complete and well-rounded.
Recipe Overview
- Prep Time: 15 mins
- Cook Time: 8 hours
- Total Time: 8 hours 15 mins
- Servings: 4-6 servings
- Difficulty: Easy
Ingredients
- 907g (2 lbs) beef sirloin tips, cut into 1-inch pieces
- 480g (2 cups) low-sodium beef broth
- 150g (1 large) onion, chopped
- 15g (3 cloves) garlic, minced
- 30g (2 tbsp) Worcestershire sauce
- 15g (1 tbsp) low-sodium soy sauce
- 24g (3 tbsp) cornstarch, mixed with 3 tbsp water
- 2g (1 tsp) black pepper, to taste
- 8g (2 tbsp) fresh parsley, chopped, for garnish
Step-By-Step Instructions
- Prep the Ingredients
First, get your mise en place ready. Trim any large, hard pieces of fat from the beef sirloin tips and cut the meat into uniform 1-inch cubes. This ensures even cooking. Finely chop your onion and mince the garlic cloves. Having everything prepped before you start makes the process smooth and quick.
- Add Ingredients to Crockpot
Place the cubed beef tips in the bottom of your crockpot. Scatter the chopped onion and minced garlic over the beef. Pour in the beef broth, Worcestershire sauce, and soy sauce. A gentle stir helps ensure the beef is submerged and everything is loosely combined for the long cook ahead.
- Season and Cook
Season the mixture with black pepper. Secure the lid and set your crockpot to cook on LOW for 7 to 8 hours. This low-and-slow method is essential for breaking down the connective tissues in the beef, making it exceptionally tender.
- Thicken the Gravy
In a small bowl, whisk the cornstarch and cold water together until no lumps remain. This is your slurry. About 30 minutes before you plan to serve, pour the slurry into the crockpot and stir it in. Turn the heat to HIGH, cover, and cook for the final 30 minutes. This high heat activates the cornstarch, thickening the gravy to a rich consistency.
- Finish and Garnish
After the gravy has thickened, give it a taste and adjust the seasoning with more black pepper if you like. Turn off the crockpot and stir in the chopped fresh parsley. The parsley adds a bright, fresh flavor that cuts through the richness of the gravy just before serving.
If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect next-weeknight option.
Substitutions & Variations
- Gluten-Free: Swap the soy sauce with tamari or coconut aminos to make the recipe gluten-free.
- Add Mushrooms: For a deeper, earthier flavor, add 8 ounces of sliced cremini mushrooms along with the onions.
- Red Wine: For a richer, more complex gravy, replace 1/2 cup of the beef broth with a dry red wine, like Merlot or Cabernet Sauvignon.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy may thicken slightly upon cooling. Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through. A small splash of beef broth can help loosen the gravy if needed.
Nutrition
- Serving Size: 1 of 6 servings (approx. 1 cup)
- Calories: 310
- Protein: 28g
- Fat: 13g
- Carbohydrates: 15g
- (Estimates only)
FAQ
Why is my gravy still thin after adding the cornstarch slurry?
The cornstarch needs high heat to activate its thickening power. Be sure to cook on HIGH for the final 30 minutes so the starch granules can swell and bond with the liquid.
What should I do if my finished gravy looks greasy or separated?
Excess fat is the likely cause. Before thickening, simply tilt the slow cooker and skim the layer of fat from the surface with a spoon for a richer, less oily result.
What is the best way to remove small lumps from my finished gravy?
Lumps form when cornstarch isn't fully dissolved in the cold liquid. The simplest fix is to pour the finished gravy through a fine-mesh strainer for a silky smooth texture.
Which cuts of beef will give me the most tender, shreddable results?
I recommend a chuck roast or beef sirloin tips for this recipe. These cuts have connective tissue that breaks down during slow cooking, resulting in fork-tender meat.
Why is cooking on LOW recommended over the faster HIGH setting?
The low-and-slow method gives the connective tissue in the beef more time to break down into gelatin. This process is what makes the meat incredibly tender and flavorful.
How can I reheat the gravy so it returns to its original smooth texture?
The gravy naturally thickens when chilled. Reheat it gently in a saucepan over low heat, whisking in a small splash of beef broth until it loosens to the right consistency.
Is it possible to double this recipe for a larger group of people?
Absolutely, as long as your slow cooker is large enough to remain no more than two-thirds full. This ensures the beef cooks evenly instead of steaming.
Can I freeze the leftovers of the beef tips and gravy for later?
Yes, this recipe freezes very well. Let it cool completely, then store in a freezer-safe container. When you reheat it, the gravy might separate but will smooth out with a good whisk.
Equipment
- 1 Slow cooker (crockpot)
- 1 Small mixing bowl
- 1 Chef’s knife
- 1 Cutting board
Ingredients
- 907 g (2 lbs) Beef sirloin tips cut into 1-inch pieces
- 480 g (2 cups) Low-sodium beef broth
- 150 g (1 large) Onion chopped
- 15 g (3 cloves) Garlic minced
- 30 g (2 tbsp) Worcestershire sauce
- 15 g (1 tbsp) Low-sodium soy sauce
- 24 g (3 tbsp) Cornstarch mixed with 3 tbsp water (slurry)
- 2 g (1 tsp) Black pepper to taste
- 8 g (2 tbsp) Fresh parsley chopped, for garnish
Instructions
- Trim any large, hard pieces of fat from the beef sirloin tips and cut the meat into uniform 1-inch cubes.
- Chop the onion finely and mince the garlic cloves.
- Place the cubed beef tips in the crockpot. Scatter the chopped onion and minced garlic over the beef.
- Pour in the beef broth, Worcestershire sauce, and soy sauce and stir gently to combine and submerge the beef.
- Season with black pepper. Cover and cook on LOW for 450 minutes (7.5 hours) to tenderize the beef.
- About 30 minutes before serving, whisk the cornstarch and cold water together until smooth to make a slurry.
- Pour the slurry into the crockpot, stir it in, and turn the heat to HIGH. Cover and cook for the final 30 minutes to thicken the gravy.
- Taste the gravy and adjust seasoning with more black pepper if desired.
- Turn off the crockpot and stir in the chopped fresh parsley before serving.
