This slow cooker beef tips recipe uses cubed chuck roast braised in a savory mushroom gravy made with cream of mushroom soup and beef broth, requiring minimal prep for a tender, restaurant-quality comfort meal.
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Season the cubed chuck roast generously with seasoned salt.
Heat olive oil in a large pan over medium-high heat.
Once the oil is hot, add the beef cubes in a single layer and sear on all sides until well-browned.
In the basin of a slow cooker, combine the unsalted beef broth, cream of mushroom soup, onion soup mix, and brown gravy mix.
Stir the gravy mixture until everything is well combined.
Transfer the seared beef cubes and any pan juices into the slow cooker.
Cover and cook on low for 7-9 hours or on high for 4-6 hours, until the beef is tender.
In a small bowl, whisk together the cornstarch and cold water to create a slurry.
Pour the slurry into the slow cooker and stir it into the gravy.
Cover and cook for another 15-20 minutes to allow the gravy to thicken.
Serve hot, traditionally over mashed potatoes.
Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat gently on the stovetop or microwave, adding a splash of broth if the gravy thickens too much.
slow cooker (4–6 quart capacity) · large skillet (for browning beef, optional but recommended)
Chuck roast is ideal because it becomes tender during slow cooking. Beef stew meat works well too. Avoid lean cuts like sirloin, which can dry out.
On high: 4–5 hours. On low: 8–10 hours. The longer cook time on low yields more tender beef.
Yes. Prepare the beef and ingredients in a freezer bag up to 3 months ahead, then thaw and cook in the slow cooker. Store leftovers in an airtight container for up to 4 days.
The cornstarch slurry (2 tbsp cornstarch + 1/4 cup water) thickens the gravy. Stir it in during the last 30 minutes on high, or mix extra cornstarch slurry if needed.
Mashed potatoes, egg noodles, or rice work best to soak up the gravy.
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