Slow Cooker Beef Tips and Gravy
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 tablespoon olive oil
  • 11 and ½ pounds Moyer beef chuck or sirloin, cut into large bite-size pieces
  • 11 teaspoon salt
  • 1½ teaspoon pepper
  • 11 medium onion, chopped
  • 16 garlic cloves, minced
  • 11 tablespoon unsalted butter
  • 1½ cup all-purpose flour
  • 14 cups beef stock
  • 11 tablespoon low sodium soy sauce
  • 11 teaspoon Dijon mustard
  • 11½ teaspoons beef bouillon
  • 11½ teaspoons sugar
  • 1½ tsp dried parsley
  • 1½ tsp paprika
  • 1¼ tsp dried oregano
  • 1¼ tsp dried thyme
  • 1 Fresh chopped parsley, for garnishAfter cutting meat and while it is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper.
  • 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • 1 Add beef in single layer (work in 2 batches if needed) to the hot skillet and let cook for approximately 2 minutes, without stirring. Let it cook until it has a nice sear/crust on one side (this will give it a lot of flavor), then continue to cook while stirring until beef is browned all over but not cooked all the way through.
  • 1 Transfer beef to 6-quart slow cooker and top with chopped onions and minced garlic.
  • 1 To the remaining juices left in the skillet, melt 1 tablespoon butter. Whisk in the flour until dissolved. Add in remaining gravy ingredients.
  • 1 Bring this to a boil then reduce to a simmer until thickened to the consistency of thick gravy. Make sure you let it get thick enough because it will thin out a bit in the slow cooker. Add to slow cooker and stir to combine all ingredients.
  • 1 Cook on HIGH for 3-4 hours or on LOW for 5-7 hours. Beef is ready when it is melt-in-your-mouth tender. Add additional salt and pepper, if needed.
  • 1 Garnish with fresh, chopped parsley for color. Serve over OR with mashed potatoes, egg noodles or rice. Enjoy!



Log in or Register to write a comment.