Slow Cooker Beef & Gravy is my answer when I want big comfort with barely any work. It’s the kind of meal that makes your home smell cozy and welcoming before you even open the door. I make it on days when the afternoon gets away from me, and everyone still expects dinner to feel special. If you love tender beef in a rich, savory gravy you can spoon over mashed potatoes, rice, or noodles, this one belongs in your regular rotation. I’ve learned a few simple tricks to make it turn out perfect every time, and I’m sharing all of them here so you can skip the guesswork. Let’s get that slow cooker doing the heavy lifting.
Simple Ingredients Needed
You don’t need anything fancy. This recipe is all about pantry staples doing their best work while you get on with your day. Here’s exactly what I use and why each piece matters.
- Beef tips or stew meat: I like well-marbled chunks, about 1 to 1.5 inches. Chuck roast cut into cubes works great.
- Onion and garlic: These build a flavorful base for the gravy.
- Beef broth: Low sodium lets you control the salt.
- Worcestershire sauce: A splash adds savory depth.
- Tomato paste: Just a spoonful for body and richness.
- Soy sauce: Optional, but it boosts umami and browns the gravy nicely.
- Dried thyme and bay leaf: Gentle, classic flavor.
- Cornstarch or flour: To thicken at the end.
- Butter: A pat stirred in at the finish makes the gravy glossy and silky.
- Salt and black pepper: Always taste and adjust at the end.
If you’re stocking your slow cooker routine, I’ve got a few more favorites to keep those easy dinners coming. Try my comforting pot roast night with this 5-star pot roast slow cooker recipe when you want a classic that never fails.
Choosing the best cut of beef
Chuck roast is my go-to since it becomes tender and juicy as it cooks. Round can work in a pinch, but it’s leaner, so be generous with the gravy. If your butcher sells “beef tips” or “stew meat,” ask for pieces from the chuck for the best results with Slow Cooker Beef & Gravy.
How To Make Crockpot Beef Tips
These steps are totally doable on a busy morning. I keep it simple, and it still tastes like you fussed over it.
Quick sear for extra flavor
If you’ve got five minutes, sear the beef in a hot skillet with a light drizzle of oil until it’s browned on two sides. The browning sticks extra flavor onto the meat, and those little bits add something special to the gravy. If you don’t have time, skip it. The slow cooker will still work its magic.
Build that gravy without fuss
Layer the sliced onions and garlic in the slow cooker. Add the beef. Whisk together broth, Worcestershire, tomato paste, a splash of soy, thyme, and a pinch of salt and pepper. Pour it over the beef. Tuck in a bay leaf. Cook on Low for 7 to 8 hours or on High for about 4 hours. The beef should be tender enough to cut with a spoon.
To thicken, stir 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir the slurry into the slow cooker. Cover and cook on High for 15 to 20 minutes more until the gravy thickens. Finish with a small pat of butter to make it silky. Taste and adjust salt and pepper. That’s it. Slow Cooker Beef & Gravy done right, without any stress.
If you love pasta-friendly beef dishes too, these saucy noodles hit the spot on chilly nights: slow cooker beef ragu with pappardelle. The same low-and-slow principles apply, and the result is pure comfort.
We made this for Sunday dinner and my husband asked if I had a secret restaurant trick. Nope. Just a slow cooker doing its job and a quick cornstarch finish. The gravy tasted like it simmered all day on the stove.
How To Store Leftover Beef Tips and Gravy
Leftovers might be my favorite part. The flavors settle in and get even better by the next day.
Fridge: Cool completely, then store the beef and gravy together in an airtight container for up to 4 days. Reheat gently over low heat on the stove or in the microwave in short bursts, stirring between to keep it smooth.
Freezer: Chill the cooked beef and gravy overnight, then freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating. If the gravy looks a little separated after freezing, a small splash of broth and a swirl of butter brings it right back together.
I’ll sometimes stretch leftovers by stirring in a handful of cooked egg noodles or serving the beef over thick toast. If you want to plan a second easy meal, these slurpy bowls are a great way to use extra broth and beef bits: slow cooker beef ramen. It’s cozy, quick, and kid approved.
Serving Suggestions For Slow Cooker Beef Tips and Gravy
This dish loves a good sidekick. Keep it simple or load up the plate. Here are my go-tos:
- Mashed potatoes: The obvious winner. Spoon that glossy gravy right over the top.
- Buttered egg noodles: Tossed with a little parsley for color.
- Rice: White or brown, both soak up the sauce perfectly.
- Roasted veggies: Carrots, green beans, or asparagus for a fresh contrast.
- Crusty bread: For swiping the last drops from the plate.
For a creative twist, make open-faced sandwiches and pour the beef and gravy over thick toast with mashed potatoes. It gives cozy diner vibes and reminds me of this classic favorite: Slow Cooker Beef Manhattan Sandwich. And if you’re craving creamy vibes in a different format, my family loves this slow cooker beef stroganoff stew on especially chilly nights.
What Are Some Substitutions I Can Make
Everyone’s pantry looks a little different. Here’s how to adapt and still end up with a bowl of Slow Cooker Beef & Gravy that tastes fantastic.
Beef: Swap beef tips for cubed chuck roast, boneless short ribs, or even pork shoulder if you’re feeling flexible. Cook times are similar, but keep an eye on tenderness and go a bit longer if needed.
Broth: If you’re out of beef broth, use chicken broth plus 1 teaspoon of beef bouillon or extra Worcestershire for flavor.
Thickener: No cornstarch? Mix 2 to 3 tablespoons of flour with a little cold water until smooth. Stir it into the hot gravy and cook a few extra minutes until thickened.
Seasoning: Replace thyme with rosemary or Italian seasoning. Add a pinch of smoked paprika for a subtle warmth.
Low sodium needs: Use low-sodium broth and reduced-sodium soy sauce. Taste at the end before adding salt.
Gluten-free: Use cornstarch and tamari instead of soy sauce. Everything else is naturally gluten-free.
Want to try a different flavor profile another time? These options are fun and still easy: sweet heat with this slow cooker Korean beef or barbecue-forward comfort with slow cooker brisket and BBQ sauce.
Common Questions
Do I have to sear the beef first?
No. It adds extra flavor and a deeper color to the gravy, but the recipe works beautifully without it. If you skip searing, don’t worry. The slow cooker still turns out tender beef and savory gravy.
How do I keep the gravy smooth?
Always mix cornstarch with cold water before adding it to the hot liquid. Stir it in slowly while the slow cooker is on High. Let it bubble for a few minutes to reach full thickness.
Can I cook it overnight?
Yes, on Low for about 8 hours. For food safety, make sure your slow cooker is in a safe spot on the counter. In the morning, switch to Warm, thicken the gravy, and you’re done.
What if my gravy is too thick?
Whisk in a splash of broth or water, little by little, until it loosens to your liking. Taste and adjust seasoning after thinning.
What can I serve with it if I don’t have potatoes?
Rice, noodles, polenta, or even toasted bread are all great. If you want a comforting side to prep in advance, these slow cooker mashed potatoes are foolproof and hold well on Warm.
The cozy dinner you’ll want on repeat
There’s a reason I make Slow Cooker Beef & Gravy so often. It’s budget friendly, the leftovers taste even better, and it never fails to bring everyone to the table. If you want more inspiration or extra tips, I like how this guide walks through the basics in a familiar way: Slow Cooker Beef Tips with Gravy. And for a family-style take with simple steps, this resource is clear and helpful: EASY Slow Cooker Beef Tips and Gravy Recipe – Together as Family. I hope you make a batch soon, sit down to a warm plate, and let that savory gravy do its thing. You’ve got this, and dinner’s about to be great.
Slow Cooker Beef & Gravy
Ingredients
Main Ingredients
- 2 pounds Beef tips or stew meat Chuck roast cut into cubes works great.
- 1 large Onion Sliced, to build a flavorful base.
- 3 cloves Garlic Minced, to build a flavorful base.
- 3 cups Beef broth Low sodium to control salt.
- 2 tablespoons Worcestershire sauce Adds savory depth.
- 1 tablespoon Tomato paste For body and richness.
- 1 tablespoon Soy sauce Optional, boosts umami.
- 1 teaspoon Dried thyme For gentle, classic flavor.
- 1 leaf Bay leaf To enhance flavor.
- 2 tablespoons Cornstarch or flour To thicken at the end.
- 1 tablespoon Butter For a glossy finish.
- to taste Salt Adjust according to taste.
- to taste Black pepper Adjust according to taste.
Instructions
Preparation
- If desired, sear the beef in a hot skillet with a light drizzle of oil until browned on two sides.
- Layer sliced onions and garlic in the slow cooker.
- Add the beef on top of the onion and garlic.
- In a bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, optional soy sauce, thyme, and a pinch of salt and pepper.
- Pour the mixture over the beef in the slow cooker.
- Tuck in a bay leaf.
Cooking
- Cook on Low for 7 to 8 hours or on High for about 4 hours until the beef is tender.
- To thicken the gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the slow cooker.
- Cover and cook on High for an additional 15 to 20 minutes until the gravy thickens.
- Finish with a small pat of butter and adjust salt and pepper to taste.
