Crock Pot Beef Tips with Mushroom Gravy
Crock Pot Beef Tips with Mushroom Gravy made from scratch! These beef tips are ridiculously tender and easy to make in your crock pot or instant pot, served over white rice.
Prep Time20 mins
Cook Time3 hrs 30 mins
- 2 lbs Trimmed chuck, round or rump roast, cubed (can also use cubed stew meat)
- 2 Tablespoons Butter, as needed
- Canola oil, as needed
- All purpose flour, as needed
- 1 Large onion, sliced
- 1½ Cup Mushrooms, sliced
- 2-3 Dried bay leaves
- 2 Cups Unsalted beef stock, as needed
- Worcestershire sauce, as needed
- 2-3 Tablespoons Cornstarch
- Garlic powder, as needed
- Kosher salt and black pepper, as needed
- Chili powder, as needed
- Oregano, as needed
- Paprika, as needed
Heat a large pan over medium heat.
Season beef with all spices and dredge lightly with flour. Set aside.
Add butter and a little oil to the pan then begin working in batches by adding a little beef in at a time to quickly sear on both sides to get a nice crust. Set aside.
Add all of the beef to a crock pot along with onions, mushrooms and bay leaves.
Pour in about 2 cups of beef stock to slightly cover the beef and veggies. Add more beef stock as needed. Cook on high for about 3-4 hours or low for 5-7 hours.
Towards the end of the cooking process, combine ½ cup of the liquid from the slow cooker and cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and mix well. Continue cooking until the sauce starts to thicken and the meat is tender. Season to taste as needed.
If for whatever reason the gravy is too thick, add a few tablespoons of unsalted beef stock to thin to your desired consistency. Enjoy!