Beef Tips Crock Pot Recipe: Tender Results in 6 Hours

By Colin Foster

Updated November 2026

A good beef tips crock pot recipe turns an inexpensive chuck roast into fork-tender cubes swimming in a rich, savory gravy, with almost no hands-on work. In this guide you will learn how to choose the right cut, how to build the sauce, how long to cook on low versus high, and how to finish the dish so it tastes like you spent all afternoon on it. The method below serves four to six people and fits neatly into a workday.

What You Need Before You Start

Beef tips are small, bite-sized pieces, usually cut from chuck, sirloin tips or round. Chuck is the most forgiving choice for a slow cooker because it has enough connective tissue to break down into gelatin over several hours, which keeps the meat moist. Sirloin tips cook faster and can turn firm if overdone, so they suit shorter cooking windows.

Ingredients

• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• 1 tablespoon olive oil or beef tallow
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, quartered (optional)
• 2 tablespoons tomato paste
• 1 cup beef broth, low sodium
• 1/2 cup red wine or additional broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for finishing)

Equipment

• A 6-quart slow cooker with a removable insert
• A large skillet for searing
• A cutting board and sharp knife
• Tongs and a wooden spoon
• A fine-mesh strainer (optional)

Step-by-Step: Making Beef Tips in the Crock Pot

Step 1: Trim and cut the beef

Trim large pieces of hard fat and silver skin, then cut the meat into cubes of roughly 1 1/2 inches. Uniform size matters. Smaller pieces overcook and turn stringy, while large chunks can stay tough near the center. Pat the cubes dry with paper towels, then season them on all sides with the salt and pepper. For another angle, check out Dutch Oven Stew in Oven Recipe: 5 Steps to Tender Beef.

Step 2: Sear for flavor

Heat the oil in a large skillet over medium-high heat until it shimmers. Add the beef in a single layer, working in two batches so the pan does not crowd. Sear for about 2 minutes per side until deeply browned. You are building flavor here, not cooking the meat through. Transfer the browned beef to the slow cooker insert.

Step 3: Cook the aromatics

Reduce the heat to medium and add the onion to the same skillet. Cook 4 to 5 minutes, scraping up the browned bits. Add the mushrooms if using and cook another 3 minutes until they release their moisture. Stir in the garlic and tomato paste and cook 1 minute more, until the paste darkens slightly.

Step 4: Deglaze the pan

Pour in the red wine or extra broth and scrape the bottom of the pan thoroughly. Those browned bits carry most of the savory depth in the finished sauce. Let the liquid bubble for about 1 minute, then pour everything into the slow cooker.

Step 5: Add the liquid and seasonings

Add the beef broth, Worcestershire sauce, thyme and bay leaves to the slow cooker. The liquid should come about two-thirds of the way up the beef. If the meat is fully submerged, the texture can turn watery, so add broth in small amounts if needed.

Step 6: Cook low and slow

Cover and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours. Chuck is ready when a fork slides in with little resistance and the meat falls apart at the edges. Sirloin tips are usually done in 3 to 4 hours on LOW, so check them earlier. Resist the urge to lift the lid repeatedly, since each peek can drop the temperature by 15 to 20 degrees and add time.

Step 7: Thicken the gravy

Remove the bay leaves. Whisk the cornstarch slurry, then stir it into the liquid. Switch the slow cooker to HIGH, cover and cook 15 to 20 minutes until the gravy coats the back of a spoon. If you prefer a thicker finish, you can skim fat from the surface with a spoon or use a fat separator before thickening.

Step 8: Taste and adjust

Taste the gravy and adjust salt, black pepper or a small splash of vinegar to brighten the flavor. Serve over egg noodles, mashed potatoes or rice.

Timing and Cut Comparison

The table below summarizes how different cuts behave in a slow cooker. Times are general guidelines and will vary with the size of your cubes and your specific appliance.

Common Mistakes to Avoid

• Skipping the sear. Browning adds color and roasted flavor that slow cooking cannot create on its own.
• Overfilling the insert. Most slow cookers cook best at about half to two-thirds full. Overcrowding leads to uneven heating.
• Using lean cuts for long cooking. Eye of round has little connective tissue and tends to turn dry and chewy.
• Adding cornstarch at the start. Starch can break down over long cooking times and leave a thin, dull gravy. Thicken at the end.
• Salting too early. Liquid reduces during cooking and concentrates salt. Season lightly at the start and adjust at the finish.
• Opening the lid often. Heat escapes quickly and extends cooking time.

Tips for Better Results

• Use low-sodium broth so the sauce does not become too salty as it reduces.
• Stir in a teaspoon of Dijon mustard or a pinch of smoked paprika for extra depth.
• Serve with something that soaks up gravy, such as buttered egg noodles or a mound of creamy polenta.
• Leftovers taste even better the next day. Refrigerate within two hours of cooking and reheat to 165 degrees F.
• For a shortcut, sear the beef in the morning, refrigerate it overnight in the insert, and start the slow cooker before work.

Recommended gear

A few tools make this recipe easier and more consistent, especially if you cook it often.

• Crock-Pot Large Programmable Slow Cooker – A 6-quart model with a removable stoneware insert and programmable timer lets you set the cook time and switch to a warm setting automatically, which is helpful for busy days. View on Amazon
• Lodge Pre-Seasoned Cast Iron Skillet – A heavy skillet holds heat well for a strong, even sear on the beef cubes. View on Amazon
• Oxo Good Grips Fat Separator – This pour-spout separator helps you remove excess fat from the cooking liquid before thickening, leaving a cleaner-tasting gravy. View on Amazon

For more ideas on what to cook in your slow cooker, see Best Crock Pot Recipes and Slow Cooker Tips and Tricks for Better Meals. If you like building a rotation of dinners, 7 Best Crock Pot Meals Recipes Cookbooks for Easy Dinners (2026) offers cookbook picks that cover similar comfort-food territory. Ground beef fans may enjoy Ground Beef Slow Cooker Recipes: 6 Easy Meals for Weeknights, and anyone wanting to speed things up can compare with Instant Pot Soup Recipes: 7 Easy Steps to Perfect Soup Every Time.

FAQ

Can I make this beef tips crock pot recipe without searing?

Yes, you can skip the sear and add the raw beef directly to the insert. The dish will still be tender, but it will lack the deep, roasted flavor and the darker color that browning provides. If you are short on time, searing is the step worth keeping.

What is the best cut of beef for beef tips in a slow cooker?

Chuck roast is the most reliable choice because its connective tissue breaks down during long cooking, producing tender meat and a silky sauce. Sirloin tips work well for shorter cooks. Avoid very lean cuts such as eye of round for slow cooking.

How long should beef tips cook in a crock pot?

Chuck typically needs 7 to 9 hours on LOW or 4 to 5 hours on HIGH. Sirloin tips usually finish in 3 to 4 hours on LOW. Check tenderness with a fork rather than relying only on the clock, since cube size and appliance performance vary.

Can I cook beef tips from frozen?

Food safety guidelines generally recommend thawing meat before slow cooking, because a frozen block may spend too long in the temperature danger zone between 40 and 140 degrees F. Thaw the beef in the refrigerator overnight before using it. For specific food safety questions, consult the USDA guidance or a food safety professional.

Why is my gravy thin?

Thin gravy usually means too much liquid or not enough thickener. Mix a cornstarch slurry and stir it in during the last 15 to 20 minutes on HIGH. You can also remove the lid for the final 30 minutes so excess moisture evaporates.

Do I need to add liquid to the slow cooker?

Yes. Slow cookers lose little moisture to evaporation, so the broth and wine provide the cooking liquid and the base for the gravy. Aim for liquid that reaches about two-thirds up the beef.

Can I double this recipe?

You can double the ingredients for a larger slow cooker, but make sure the insert is no more than two-thirds full. If the cooker is already full, cook the beef in two batches or use a larger model. Browning in batches is especially important for flavor.

How should I store and reheat leftovers?

Cool leftovers within two hours and store them in the refrigerator for up to four days. Reheat until steaming and at least 165 degrees F. Add a splash of broth if the gravy has thickened too much.

Conclusion

A reliable beef tips crock pot recipe comes down to three things: choosing a well-marbled cut such as chuck, searing the beef for flavor, and cooking low and slow until the meat is fork-tender. Thicken the gravy at the end for a glossy, spoonable sauce. Once you have the method down, you can adjust seasonings and add vegetables to suit your household.

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About Colin Foster

Colin Foster is part of our editorial team and reviews and edits our home cooking with appliances guides, checking product details against manufacturer specifications and owner feedback.