Can I use a different cut of meat?

Absolutely. The beauty of slow cooking is flexibility. Boneless chuck roast is ideal for tenderness and flavor. Sirloin or round will work but may be a bit leaner and less silky. Adjust your expectations and check tenderness as you go.

How long should I cook this in the slow cooker?

Cook on low for 6 to 8 hours for fork-tender beef. If you are short on time, you can cook on high for 3 to 4 hours, but the result may be slightly less tender. Always test a piece with a fork after the minimum time to gauge doneness.

Can I make this on the stovetop or in the oven instead?

Yes. For stovetop, brown the beef then simmer gently in a covered pot over low heat for 2 to 3 hours until tender. For the oven, braise at 300 F for around 2.5 to 3 hours in a covered Dutch oven. Both methods will yield comforting results; the slow cooker simply lets you go about your day.

How do I thicken the gravy if it is too thin?

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then stir it into the gravy and cook on high for 20 to 30 minutes. Alternatively, remove a cup of hot liquid, whisk in the cornstarch until smooth, then return it and stir. For a more natural thickening, reduce the sauce uncovered for a short time, stirring occasionally.

Is this meal freezer friendly?

Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Leftover gravy sometimes thickens when frozen; loosen with a splash of broth on reheat.

Easy to Make Beef Tips and Gravy Recipe 2026

Description

A comforting slow-cooked dish featuring tender beef tips simmered in a savory gravy, perfect for serving over mashed potatoes or rice.

Ingredients

Scale

2 pounds boneless beef, cut into bite-sized pieces
1 cup beef broth
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1 packet gravy mix, your choice of flavor
Salt and pepper to taste
2 tablespoons vegetable oil
Fresh herbs for garnish (optional)

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Instructions

Trim any large pieces of fat from the beef and cut into bite-sized pieces.
Pat the pieces dry with a paper towel and season lightly with salt and pepper.
Heat the vegetable oil in a heavy skillet over medium-high heat and brown the beef in batches for 2 to 3 minutes on each side.
Chop the onion and add the seared beef and chopped onion to the slow cooker.
Pour in the beef broth and Worcestershire sauce.
Stir the packet of gravy mix into a small bowl with a bit of room-temperature broth until smooth, then add it to the slow cooker and stir to combine.
Set the slow cooker to low and cook for 6 to 8 hours, checking for tenderness after 6 hours.
Adjust seasoning with salt and pepper just before serving.
Finish with a sprinkle of fresh herbs and serve over mashed potatoes, rice, or egg noodles.

Notes

For creamy gravy, consider mixing in a teaspoon of cornstarch if it is too thin and cook on high until thickened. Leftovers are great for sandwiches or pot pie fillings.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 35g
Cholesterol: 90mg