Crock Pot Beef Tips and Gravy
This recipe for Crock Pot Beef Tips is a simple slow cooker recipe that is easily thrown together with just a handful of ingredients. The meat comes out so tender with a thick, delicious gravy!
THE MOST TENDER BEEF TIPS EVER!
I truly love a dump and go slow cooker dinner. You can toss all the ingredients in the morning and come home to your house smelling delicious and dinner just about ready to go! These Crock Pot Beef Tips are made with a small amount of ingredients and you can easily tailor it to your family’s taste preferences. Serve with some steamed veggies and dinner is served!
Followed exactly! Amazing flavor!! Talk about comfort food! Loved this recipe so much! Thank you!
– Maria
FREQUENTLY ASKED QUESTIONS:
Season the cuts of beef with lemon pepper seasoning. Add a little oil to a large pot. Brown the beef tips in a large pot. Remove them to a plate. Add the cream of mushroom soup, beef broth and onion soup mix to the pot. Whisk together well. Add the beef back to the pot. Cover and cook on low heat for about an hour. Right before they are done, whisk together melted butter and flour. Add this mixture into the pot. Turn the heat up on the pot to medium-high until the mixture thickens. Then serve.
Yep! Preheat oven to 400F degrees. Season the beef tips with lemon pepper seasoning. In a large oven safe pot or baking dish add the stew meat. In a bowl whisk together the the cream of mushroom soup, beef broth and onion soup mix. Pour this over the beef tips. Cover pot with a lid (or aluminum foil) and cook on the middle shelf for about an hour. If you need to thicken the sauce, follow my directions below for the butter/flour mixture to add to the pot.
Or head on over to my Beef Tips (Oven) recipe to see how I do that one. It’s a little different than this recipe but works great if you don’t want to use cream of mushroom soup or onion soup mix.
Since we are cooking this low and slow, you can use a cheaper cut of meat like chuck roast or round steak. Flat iron steak is still relatively inexpensive, serves the same amount of people and provides a lot of flavor.
I like serving beef tips over rice to take advantage of all that yummy gravy! You can also serve with my Million Dollar Mashed Potatoes or just some simple egg noodles. Also, we really love these Maple Glazed Carrots as a veggie side dish!
It is not recommended. Of course you certainly could do it but I don’t think you’ll get the super tender meat that you would get if you cooked it low and slow – especially if you are using a tougher cut of meat.
A five or six quart crock pot works perfect for this recipe.
Leftovers should be stored in a covered container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- beef chuck roast – because we are cooking this on low, it will make this chuck roast come out so tender. You can certainly use other cuts of meat like round roast or even cheaper cuts of steak. You can pick up stew meat as well as it is already cut up, however, I find they cut the chunks a bit too big for my taste so I would probably end up cutting them to make smaller bites.
- lemon pepper seasoning – this might seem like weird seasoning for meat but it really works. You don’t taste the lemon. It seasons the meat without overwhelming all the other flavors going on. But use the seasoning you prefer.
- dry onion soup mix – I have a homemade onion soup mix recipe if you prefer to make it from scratch.
- cream of mushroom soup (lower sodium) – if you prefer to have a bit more control over what is in your condensed cream of mushroom soup, I have a homemade cream of mushroom soup recipe and you can control how much salt is added. If you don’t have cream of mushroom soup, you can substitute cream of chicken- you can use canned or make your own cream of chicken soup. But I will tell you that neither my husband and I enjoy mushrooms and we enjoy this. You don’t taste any mushrooms as an ingredient in this.
- beef broth (low sodium) – I am suggesting lower sodium ingredients here because this meal can get a bit too salty since we’re using ingredients that all have salt in them. If you prefer more salt then feel free to use the regular beef broth.
- butter and flour – I use this to thicken the gravy at the end but you can skip this part if you like your gravy on the thinner side.
HOW TO MAKE CROCK POT BEEF TIPS:
In a 5 quart slow cooker, combine dry onion soup mix, cream of mushroom soup and beef broth. Whisk to combine (don’t worry if there are lumps, they will come out as it cooks.) Cut beef into about 1-inch cubes. Sprinkle lemon pepper seasoning on beef.
Add meat to crock pot and give it all a good stir. Cover and cook on low for at least 6-8 hours. Once it’s ready, you can work on the gravy. Now, you can serve this up just as it is when it is ready. But I know some folks like a thicker gravy and it couldn’t be easier to make. In a medium pot, melt two tablespoons of butter. Once it is melted, add in about 3 heaping tablespoons of flour. Whisk it together until smooth. In French cooking terminology, this is called a “roux” (pronounced “roo”.)
Pour in 2 cups of the beef broth mixture into the butter/flour mixture. What I like to do is scoop all the beef tips out of the crock pot and put them in a bowl or on a plate. Then pour 2 cups of the beef broth mixture into a measuring cup.
Whisk it together until smooth, then bring the heat up to high (while whisking briskly the whole time.) It should quickly begin to thicken. Once it gets to your desired thickness, take it off the heat and pour it back into your crock pot. Then add the beef tips back in and stir well.
Serve over rice, mashed potatoes or egg noodles!
CRAVING MORE RECIPES?
Originally posted: January 2011
Updated photos & republished: August 2024
Crock Pot Beef Tips and Gravy
Ingredients
- 1 packet dry onion soup mix
- 10.5 ounce can low sodium cream of mushroom soup
- 14 ounce can low sodium beef broth
- 1 ½ pounds beef chuck roast
- 1 ½ Tablespoons lemon pepper seasoning (you can just use salt and pepper or any seasoning flavors you prefer)
To thicken gravy: (see notes below)
- 2 Tablespoons butter
- 3 Tablespoons flour
Instructions
- In a 5 quart slow cooker, combine 1 packet dry onion soup mix, 10.5 ounce can low sodium cream of mushroom soup, and 14 ounce can low sodium beef broth. Whisk to combine (don't worry if there are lumps, they will come out as it cooks).
- Cut 1 1/2 pounds beef chuck roast (or smaller if you prefer). Sprinkle 1 1/2 Tablespoons lemon pepper seasoning on beef and stir it around to make sure it is all coated.
- Add meat to crock pot and give it all a good stir.
- Cover and cook on low for 8 hours.
- Optional to thicken the gravy: about 20 minutes before serving, in a medium pot, melt 2 Tablespoons butter. Once it is melted, add in about 3 Tablespoons flour. Whisk it together.
- Then pour in 2 cups of the beef broth mixture from crock pot into the butter/flour mixture. Whisk it again until smooth, then bring the heat up to high (while whisking briskly the whole time.) It should quickly begin to thicken
- Once it gets to your desired thickness, take it off the heat and pour it back into then crock pot.
- Stir well then serve over rice or noodles or all by itself!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Can I cook this on high for 4 to 5 hours without ruining the recipe?
I usually don’t recommend doing beef on high as they don’t turn out quite as tender. It can be done but I prefer low and slow. 🙂
Have tried this recipe several times but instead of lemon pepper, I use salt, pepper, garlic powder, rosemary, thyme and it is always a hit. Thank you so much for this recipe.
I seared the beef tips in a tiny bit of bacon grease before adding to the crock and used cream of chicken (because mushrooms are gross ) and this was a big hit. Huge! My husband has already asked for it next week.
Doubled the recipe and used 2 cans of Campbell’s Roasted Garlic Mushroom Soup. One packet of Lipton Beefy Onion Soup and 3/4 of a sweet onion. Added 2.5 lbs. of stew meat and added the butter, flour mixture for a thicker gravy. We had the beef tips over brown rice with seasoned green beans and dinner rolls.
can we brown the beef tips before putting them in?
Of course
I dislike mushrooms and they give me belly aches. But, with this you can’t taste the mushrooms much at all. makes the gravy thick and yummy. I added garlic powder and diced onions. My partner served over rice, I served it with carrots and biscuits. delicious
making it for lunch. using Campbell’s golden mushroom.
Is there a different cream soup you’d recommend if I don’t want to/can’t use cream of mushroom?
I go into this in a bit more detail in the ingredient listing above 🙂
I am cooking this now and it smells so good in here. If it tastes the way it smells it will be a winner
Followed exactly! Amazing flavor!! Talk about comfort food! Loved this recipe so much! Thank you!
trying this recipe today but substituting the cream of mushroom soup with golden mushroom.
Wow! The meat is so tender and delicious. So fast and easy to fix. The gravy I could have drank by the gallon. Delicious!
Thanks so very much Janet!! I really appreciate it so much!
thank you for the recipes,
quite often I make what what is posted ❤️
Thanks so very much Beatrice! That makes me SO happy to hear!
can I cook this on high for 4 or 5 hours
Can I pour the egg noodles in with the beef tips & gravy
Cooked egg noodles? Yes. I wouldn’t do uncooked or they’ll soak up most of the liquid and it won’t turn out.
Sounds yummy ! Looks great! I’m trying this recipe for dinner tonight! I got everything going in the crock pot now!! Can’t wait to enjoy n see how it turns out! Thanks for posting this easy n simple recipe! I will update.
Love it !!!
Thanks Jay!
Thank you for your great comfort food recipe! Made it with a 3 lb. blade roast cut into 2″ cubes and served it over egg noodles. Definitely will get into our crockpot meal rotation!
Great!
Made this doubling the ingredients, added a small onion, chopped and a 16oz. Pkg of sliced mushrooms.
It was excellent. Thickened the gravy as instructed. Wonderful flavor in the gravy.
My only question is there was way too much gravy. I think I could’ve kept as the recipe stated and used the 3:lbs. of meat…I used sirloin.
So happy you loved it Terri! Thanks so much for taking the time to come back and comment! Love the addition of mushrooms. You are right about the gravy. I tend to use a lot of the gravy to serve over mashed potatoes or rice. 🙂
I freeze leftover gravy or meat/gravy.
This is delicious. The second time I made it I left out the lemon pepper and I thought it taste better. I added a large sliced onion and some garlic to it too.
Brandie thanks so much for all these Delicious recipes you post!!
Thanks so much for coming back to leave feedback Denise! I appreciate it!
I am soooo glad I found this recipe!!
It is very flavorful and delicious, and my husband loves it too!! Thank you for sharing it! ????
Thank you for coming back to comment Gina! Always love hearing that a recipe turned out well!!
omg this is so yummy we added mushrooms to ours and it’s so easy to make
Thank you so much Tammy!! 🙂
I made this with egg noodles and it came out perfect!!
Had a delay taste to it. I used chuck roast instead of flat iron.
Will definitely be making this alot!!
I have been making this for years on the stove. So glad to have a Crock recipe! So much better than cooking on the stove for 2-3 hours. I add sauteed mushrooms because we like a lot of mushrooms
Could fresh sliced mushrooms be added to the recipe along with all of the other ingredients.
Thank you.
I don’t see why not!
Wow – this was SO easy but SO good. We all loved it!! Wouldn’t change a thing!
Looks very good! If I want to double the recipe should I completely double it all? It seems like using my crock pot, a little liquid goes a long way. Thanks for any suggestions and advice.
I am looking forward to making this. I just find it a little strange to use lemon pepper seasoning on the beef.
I fixed the Crock Pot Beef Tips for supper tonight! Delicious and the meat was so tender and the gravy so yummy! My husband had seconds. 🙂 The only thing I did difference is: for the gravy, I used cornstarch & water mixture to thicken it up a little. I made the Crock Pot Lasagna the nigh before. It turned out awesome! My husband loved it and had seconds there too. and Lasagna isn’t a fav of his but it is mine so we have it here & there..Thank you for the awesome recipes.. Going to look to see what is next….
This was easy and good. I used stew beef and regular cream of mushroom soup. It was a tad bit salty, so I’ll use the lower sodium soup as recommended next time My family ate it all, so I’ll make it again.
Just want to say a BIG THANK YOU for this recipe!
I have made this 4 times now, and I am again today. My entire family LOVES it; and my daughter is probably one of the most pickiest eaters ever!
Just FYI: *(If you don’t like mushrooms or are allergic – I have friends who are)* Growing up, my mom would use Cream of Mushroom Soup in SO MANY different recipes & neither her nor myself liked mushrooms! So, a tip my mom taught me when she was teaching me to cook is to simply take the Cream of Mushroom Soup & work thru a strainer with a large spoon over a bowl. The de-mushroomed soup will come out the bottom side of the strainer (into the bowl) leaving the mushrooms in the strainer. Just make sure to break up & strain the can of Soup into 3rds so you can scoop out the mushrooms from within the strainer and into the trash so the process is easier. Do note: your hand will be tired (even cramp maybe) from working the spoon back-&-forth-&-back-&-forth-&-back-&-forth (& so on…) so if you want, get the kid(s) involved in the prep process and have them help (I even have my husband help with this sometimes as well!)
Also – you can use the strainer idea to strain the onions out of the soup mix (just shake it slightly- don’t use a spoon or the onions will break and go thru the strainer). I am severely allergic to onions so I have to do this all the time with many different foods!
I made this recently in my Instant Pot and it was delicious! Tasted like it cooked all day in the crock pot but it didn’t take near as long! Love this recipe!
Yum! I’m (impatiently) waiting for this to cook right now. I’m doing it on high for 4-5 hours instead of low for 8 because it’s already 6 pm here. I added in a handful of chopped onions and plan on making the gravy fairly thick. I’m pouring it over mashed potatoes and a thick slice of texas toast to make open-faced beef sandwiches (my latest pregnancy craving!) Serving with a side of either peas or mixed veggies and ending with a dessert of chunky banana pudding and vanilla wafers. My mouth is watering just typing this. Thanks so much for this recipe!
Oh my goodness! Now you’re making me hungry! ????Congratulations on your pregnancy! Yay! I’m a firm believer that pregnancy cravings must be indulged!
Thia is delicious and so easy. The roux was easy and turned out well. A new try for me! This goes into my repeat file, for sure! Thank you for sharing. I love your posts.
Yay Pam! Thanks so much for coming back to let me know!
Made this tonight for dinner!!! It’s actually one of my favorite dishes to make, but rarely have the time to do it on the stovetop, this is hands down my new favorite slowcooker meal, put it in before I left for work this morning, and came home to a delicious meal, with very little more to do before dinner was on the table!!!! And the kiddos LOVED it too, thanks for sharing your recipe!!!!
I am so glad you and the family enjoyed it. It is one of my crews favorites.
This was delicious you can’t taste any mushroom and hubby who doesn’t like mushroom had no idea and couldn’t devour it fast enough. This one is a keeper.
Sue, that is always what I tell folks. It adds flavor but you don’t taste it as a separate ingredient I don’t like mushrooms either. LOL! Thank you for letting me know you liked it!
I was reading all the comments so had to comment myself. Y’all – there is this thing called the internet. You can google substitutions. Seriously. Someone gives you a recipe and you want a million substitutions just go to Google and see what is available. Do you think Brandie has made this in all the ways possible? I doubt it. Or else she would’ve given you all the substitution options. If your “hubby” doesn’t like onions then tell him to make his own darn meal or how about you just don’t make this recipe and move along? Your “hubby” doesn’t like mushrooms. Again, tell your dearest to make his own darn meals if he is so dang picky or better yet, make something else. Again – GOOGLE is your friend! This was wonderful – AS IS – and I made it for myself just as written!
Peggy, your comment made me giggle. I will say that you are right in that I have only made it this one way. We like it so I have not tried any substitutions so I honestly cannot speak to any changes. Glad you enjoyed it!
We love this recipe at my house! The itty bitty mushrooms in the cream of mushroom soup are ridiculously tiny. So you don’t taste or even see them really. Don’t sweat the cream of mushroom soup – it really makes this dish. For those with allergies, there are TONS of internet recipes to make your own cream soups. Brandie – don’t stop sharing recipes like this. We love them. I work two jobs and so does my husband. I *need* more recipes like this so I can feel good about cooking for my family and not always picking up fast food. Bless you!
I bet you could, Janice. If you're only adding a few potatoes and carrots, it'll probably be fine. If you're adding a lot, maybe double the soupy ingredients to ensure you have enough gravy?
Is it possible to put in potatoes and carrots to make a beef stew. It looks wonderful and I'm dying to try it…..
I have a kid who really does not like mushrooms. Not the taste – the texture. I ignored it for years but he's so good about eating other things, I decided it really was an aversion. I don't like some food stuffs either. I mixed the broth in the mushroom soup and strained it. It was easy. He loved the beef tips and was grateful I took the extra time.
Instead of straining try blending , more flavor
My husband hates onions of any form. Can you suggest a substitution for the onion soup mix??
Looks so warm and inviting and delicious! Putting the ingredients on my shopping list right now! Thank you for sharing!
This was great! I just have to echo what everyone else said about the Cream of Mushroom. Don’t switch it out with something else. Husband and I do not like mushrooms but I always make a recipe as it is written the first time so I can properly judge. I would not change a thing on this. It was SO good. I was skeptical but it was AWESOME!!