Description
This Crockpot Beef Tips and Gravy recipe features tender sirloin tip roast cubes slow-cooked with aromatic mushrooms, onions, and Italian seasonings, then finished with a rich, savory gravy made from the cooking juices. Perfect for comforting dinners, this dish delivers hearty flavors with minimal hands-on time.
Ingredients
Beef and Seasonings
- 2.5 pounds sirloin tip roast, cut into 2-inch cubes
- 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 beef cubes in a large mixing bowl and season evenly with garlic salt and black pepper, then toss to coat all pieces thoroughly.
- Sear the beef: Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Add the beef cubes in a single layer without crowding. Allow them to cook undisturbed for 2-3 minutes to develop a good sear, then turn to sear all sides. This step locks in flavor and improves texture.
- Combine ingredients in the slow cooker: Transfer the seared beef cubes to the slow cooker. Add diced onions, sliced baby Bella mushrooms, onion powder, Italian seasoning, garlic powder, minced garlic, and 2 cups of beef broth. Stir gently to combine all ingredients.
- Cook the beef tips: Cover and cook on low heat for 6 to 7 hours. Check the tenderness at the 6-hour mark to ensure the meat holds its shape. If you prefer very tender, fall-apart beef, extend the cooking to 7-8 hours, but note that overcooking can make the beef too soft.
- Strain cooking juices: Once cooked, carefully strain the liquids from the slow cooker into a saucepan, discarding solids if desired or reserving them for serving.
- Prepare the gravy: Heat the strained cooking juices over medium-high heat until bubbling. Whisk 2 teaspoons of cornstarch into 1/3 cup water to create a slurry. Slowly whisk the slurry into the bubbling juices, stirring continuously until the gravy thickens to your preferred consistency. Simmer for a few more minutes while stirring occasionally.
Notes
- Removing silver skin from the beef ensures tenderness and prevents chewy bites.
- Searing beef before slow cooking adds depth of flavor through the Maillard reaction.
- Adjust the slow cooking time based on how tender you want the beef.
- Use the reserved cooked mushrooms and onions as a topping or mix back into the gravy for extra texture.
- This gravy thickening method with cornstarch slurry is quick and creates a smooth sauce.
