Description
A hearty and flavorful Crockpot Beef Tips and Gravy recipe that features tender sirloin tip roast cubes slow-cooked with mushrooms and onions in a rich, savory beef broth, finished with a smooth, thickened gravy. Perfect for a comforting family dinner.
Ingredients
Beef and Seasoning
- 2.5 pounds sirloin tip roast, cut into 2-inch cubes, silver skin removed
- 2 teaspoons garlic salt
- 1/2 teaspoon black pepper
- 2 Tablespoons olive oil
Vegetables and Seasonings
- 1 cup diced onion
- 8 ounces sliced baby Bella mushrooms
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 Tablespoon minced garlic
Liquids and Thickening
- 2 cups beef broth
- 2 teaspoons cornstarch
- 1/3 cup water
Instructions
- Prepare the Beef: Cut the sirloin tip roast into 2-inch cubes, carefully removing as much silver skin as possible to ensure tenderness. Place the cubes in a large mixing bowl and season evenly with garlic salt and black pepper, tossing to coat all pieces thoroughly.
- Sear the Beef: Heat olive oil in a skillet over medium-high heat until shimmering. Add the beef cubes in a single even layer and cook undisturbed for 2-3 minutes to develop a good sear, then turn to brown all sides. This step locks in flavor and improves texture.
- Transfer to Slow Cooker: Remove the browned beef from the skillet and add to the crockpot. Add diced onion, sliced mushrooms, onion powder, Italian seasoning, garlic powder, minced garlic, and beef broth to the slow cooker. Stir gently to combine the ingredients.
- Slow Cook the Beef: Cover the crockpot and cook on the low setting for 6-7 hours. Begin checking the tenderness of the meat at the 6-hour mark. Avoid cooking beyond 7 hours if you want the beef cubes to hold their shape; however, if you prefer meat that falls apart easily, extend cooking to 7-8 hours.
- Make the Gravy: Once the cooking is complete, strain the cooking juices from the crockpot into a saucepan. Heat the strained juices over medium-high heat until they start to bubble lightly.
- Thicken the Gravy: Create a cornstarch slurry by whisking the cornstarch into the water until smooth. Slowly whisk the slurry into the simmering beef juices. Continue to simmer over medium heat, stirring occasionally until the gravy thickens to your desired consistency.
Notes
- Removing silver skin from beef improves tenderness.
- Searing the beef before slow cooking adds depth of flavor and color.
- Adjust cooking time based on preferred meat texture: less for firm cubes, more for falling-apart beef.
- The slurry ensures a smooth and glossy gravy without lumps.
- Serve over mashed potatoes, rice, or egg noodles for a complete meal.
- Leftover gravy can be stored separately and reheated gently to preserve its texture.
- Prep Time: 25 minutes
- Cook Time: 7 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
