Hey there, flavor friends! Isla here from BiteTide, and oh my stars, do I have a hug-in-a-bowl recipe for you today. Picture this: it’s been one of those days. Rain’s tap-dancing on your window, your to-do list is laughing at you, and the thought of cooking feels like climbing Everest in flip-flops. Enter: these melt-in-your-mouth Slow Cooker Beef Tips with Gravy. Imagine tender chunks of beef swimming in a rich, herby gravy that whispers sweet nothings to your taste buds. The best part? Your slow cooker does 95% of the work while you sip wine (or bribe toddlers with crayons).
This isn’t just dinner—it’s a warm embrace from your crockpot. Perfectly cozy over fluffy mashed potatoes, dreamy with rice, or downright addictive on egg noodles. I live for recipes like this: simple pantry heroes transformed into something extraordinary. No fancy techniques, no babysitting the stove—just bold, unapologetic comfort that tastes like you fussed for hours. Ready to make your kitchen smell like a five-star bistro? Let’s dive in!
My Beef Tip Epiphany
This recipe? It’s got roots. Picture 8-year-old me in my grandma’s seaside kitchen, perched on a wobbly stool, “helping” her prep Sunday supper. She’d pull out her ancient slow cooker (a beige tank from the ‘70s!), and together we’d cube sirloin like treasure hunters. “Patience, little wave,” she’d say as the meat sizzled in her cast iron. “Good flavor needs time to dance.” Hours later, that first bite of beef—so tender it dissolved on my tongue—felt like magic. I’d swipe my finger through the gravy on the plate when she wasn’t looking (sorry, Nana!).
Fast-forward to my first apartment post-culinary school. Broke, exhausted, and craving nostalgia, I riffed on her recipe using budget sirloin and dried herbs. When my roommate took one bite and whispered, “Isla, this tastes like a hug?” I knew I’d struck gold. Now, it’s my go-to for blizzards, breakups, or just Tuesdays. Because sometimes? Gravy fixes everything.
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Slow Cooker Beef Tips with Gravy
- Total Time: ~7 hrs
- Yield: 6 servings
Description
Tender, flavorful, and drenched in rich, herby gravy—these Slow Cooker Beef Tips are classic comfort food made easy. Perfect over mashed potatoes, rice, or egg noodles, this dish turns simple ingredients into a melt-in-your-mouth meal with minimal effort and maximum payoff.
Ingredients
• 3 lbs top sirloin steak, cubed
• 3 tbsp vegetable oil, divided
• 1 tsp Lawry’s Seasoned Salt, divided
• Freshly ground black pepper, to taste
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 tsp dried thyme
• 1 cup diced onion
• 1 tbsp minced garlic
• 1 bay leaf
• 3 tbsp water
• 2 tbsp cornstarch
Instructions
Sear the Meat: Heat 1½ tbsp oil in a large skillet over medium-high. Season beef with ½ tsp seasoned salt and black pepper. Brown the meat in batches, adding more oil as needed. Don’t cook through—just sear.
Slow Cook: Transfer browned beef to a slow cooker. Add remaining seasoned salt, beef broth, Worcestershire, Italian seasoning, thyme, onion, garlic, and bay leaf. Stir gently.
Cook on Low for 6–7 hours or High for 3–4 hours, until beef is fork-tender.
Thicken Gravy: In a small bowl, whisk water and cornstarch until smooth. Stir into the slow cooker 30 minutes before serving. Cover and let gravy thicken.
Finish: Remove bay leaf. Serve warm over mashed potatoes, rice, or noodles.
- Prep Time: 20 min
- Cook Time: 6–7 hrs (low)
- Category: Dinner
Nutrition
- Calories: 370
- Fat: 22g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
Your Flavor Toolkit
Makes 6-8 servings (because leftovers are LIFE)
- 3 lbs top sirloin steak, cubed → Sirloin’s lean but stays tender in slow cooking. Chef hack: Freeze for 20 minutes before cubing for cleaner cuts! Swap with chuck roast (more marbling = richer) if you’re feeling indulgent.
- 3 tbsp vegetable oil, divided → Neutral and high-smoke point for searing. Avocado or canola works too. Insider tip: We divide it to avoid overcrowding the pan!
- 1 tsp Lawry’s Seasoned Salt, divided → That umami magic! No Lawry’s? Mix ¾ tsp salt + ¼ tsp paprika + pinch of garlic powder.
- Freshly ground black pepper, to taste → Please grind fresh—pre-ground tastes like dust. Be generous!
- 2 cups low-sodium beef broth → Low-sodium lets YOU control salt levels. Homemade bone broth? Yes, chef!
- 1 tbsp Worcestershire sauce → Our secret umami bomb. Vegetarian? Use coconut aminos + a dash of apple cider vinegar.
- 1 tsp Italian seasoning → Herby backbone! No blend? Use ½ tsp oregano + ½ tsp basil.
- 1 tsp dried thyme → Earthy and warm. Fresh? Use 1 tbsp leaves.
- 1 cup diced onion → Sweetness foundation. Yellow or white onions work best.
- 1 tbsp minced garlic → Fresh is queen, but 1 tsp garlic powder in a pinch.
- 1 bay leaf → Slow-cooked perfume! Tag yourself: “Remove before serving” 😉
- 3 tbsp water + 2 tbsp cornstarch → Our gravy thickener dream team. Arrowroot works for paleo/GF friends!
Let’s Make Magic Happen
Prep: 20 mins | Cook: 6-7 hrs (low) or 3-4 hrs (high)
Step 1: Sear Like a Boss
Heat 1.5 tbsp oil in a skillet over medium-high. Pat beef super dry (wet meat = sad steam, not sear!). Toss cubes with ½ tsp Lawry’s and pepper. Working in batches, sear meat 2-3 minutes per side—don’t crowd the pan! We want golden-brown CRUST, not gray stew meat. Pro tip: Hear that sizzle? That’s the sound of flavor locking in! Add remaining oil as needed.
Step 2: Slow Cooker Tango
Transfer beef to your slow cooker. Scatter onions and garlic on top. Pour in broth, Worcestershire, Italian seasoning, thyme, remaining ½ tsp Lawry’s, and tuck in the bay leaf. Gently stir—don’t murder those beautiful seared edges! Cover and cook on LOW 6-7 hours or HIGH 3-4 hours. Beef should fork-apart tender. Hangry alert? Don’t peek! Every lift = 15 mins added cook time.
Step 3: Gravy Glow-Up
30 mins before serving, whisk water and cornstarch in a bowl until smooth. Stir slurry into the slow cooker. Cover and crank to HIGH. Watch the magic: In 20-30 mins, that brothy liquid transforms into glossy, spoon-coating gravy. Too thick? Add broth 1 tbsp at a time. Too thin? Repeat slurry with 1 tbsp each water/cornstarch.
Step 4: The Grand Finale
Fish out the bay leaf (it did its job!). Taste—adjust salt/pepper if needed. Let it rest 10 mins; gravy thickens more off-heat. Confession: I always sneak one beef tip straight from the pot. Quality control!
Serving: Comfort in a Bowl
This is where cozy gets creative! Ladle beef tips and gravy over:
- Cloud-like mashed potatoes (garlicky ones? YES.)
- Buttered egg noodles sprinkled with parsley
- Fluffy jasmine rice to soak up every drop
Garnish with fresh thyme or chives. Essential sides: Roasted carrots, crispy green beans, or my quick no-knead bread for gravy-dunking emergencies. Candlelight optional, but highly recommended!
Shake It Up: Flavor Adventures
This recipe’s a canvas! Try these twists:
- Mushroom Lover’s: Sauté 8 oz sliced creminis with onions. Earthy heaven!
- Bold & Boozy: Swap ½ cup broth for red wine. Merlot adds depth!
- Creamy Dreamy: Stir in ¼ cup heavy cream after thickening. Luxe vibes.
- Keto/Paleo: Use arrowroot slurry + coconut aminos instead of Worcestershire.
- Spicy Surge: Add 1 tsp smoked paprika + pinch of red pepper flakes with herbs.
Isla’s Kitchen Confessions
This recipe’s survived kitchen chaos! Once, my dog Buster “helped” by knocking the cornstarch jar off the counter—cloud explosion! We used crushed tortilla chips as thickener (surprisingly okay?). Over years, I’ve tweaked it: less salt (hence low-sodium broth), doubling garlic (always), and searing religiously. Funny story: My husband proposed the night I made this. Coincidence? I think not. Gravy = love language.
Biggest lesson? Cheap cuts shine here! Sirloin’s great, but chuck or round? Equally fabulous. And if you forget the slurry? Pour everything into a pot, simmer 10 mins to reduce. No stress, just flavor!
Your Questions, Answered!
Q: Can I skip searing? My skillet’s MIA.
A: Technically yes, but please don’t! Searing builds MAJOR flavor via the Maillard reaction (aka tasty science). No skillet? Use your slow cooker’s sear function or broil beef 5 mins per side on a sheet pan.
Q: Help! My beef’s tough. Did I ruin it?
A: Patience, friend! Tough meat = undercooked. Pop it back on LOW + 1 hour. Next time, ensure cubes are uniform (1.5-inch) and don’t overfill the slow cooker—ingredients should fill only ⅔ full for even cooking.
Q: Gravy too thin or lumpy? SOS!
A: Thin: Mix another 1 tbsp cornstarch + 1 tbsp cold water, stir in, cook 15 mins covered. Lumpy? Strain gravy into a pot, whisk smooth, then return to cooker. Prevent lumps: Always mix slurry in a separate bowl!
Q: Can I freeze leftovers?
A: Absolutely! Freeze in airtight containers for 3 months. Thaw overnight in fridge. Reheat gently on stove with a splash of broth—gravy may thicken when frozen.
Nutritional Info (Per Serving)
Approx. based on 8 servings:
Calories: 370 | Fat: 22g | Carbs: 5g | Fiber: 1g | Protein: 36g
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