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Tender beef tips with savory mushroom gravy have become my answer for cozy Sunday dinners or stressful weekdays when I want comfort without fuss. This crockpot recipe takes a humble chuck roast and transforms it into fork-tender bites, all swimming in a rich, deeply flavored gravy. The best part is that most of the magic happens while you go about your day.
I reach for this recipe whenever I crave something hearty but do not want to fuss at the stove all evening. The first time I made it my whole house smelled like Sunday supper and it quickly became my husband’s birthday dinner request.
Ingredients
- Chuck roast: cubed into one inch pieces tender and ideal for slow cooking look for well marbled pieces for extra flavor
- Olive oil: helps brown the meat sealing in juices look for extra virgin for the best taste
- Black pepper: for warmth and depth use cracked pepper if you have it
- Garlic powder: for bold flavor and to balance the beef use fresh if you want a stronger punch
- Onion powder: adds a base of sweetness quality powder or minced dried onion works
- Au Jus gravy packet: boosts beefy flavor look for low sodium to control saltiness
- Lipton onion soup mix: for savory notes a pantry staple that makes a huge impact
- Beef broth: keeps the meat juicy and adds body to gravy homemade or low sodium is best
- Beefy mushroom soup: makes the sauce extra velvety and earthy good quality brands matter here
- Cornstarch: thickens the gravy ensuring it clings to every piece of beef check that it is fresh for smooth texture
Step-by-Step Instructions
- Prep and Season the Beef:
- Add your cubed chuck roast to a large bowl. Drizzle with olive oil and sprinkle evenly with black pepper garlic powder and onion powder. Toss well ensuring every piece is fully coated with seasoning. This helps form the flavor base.
- Brown the Meat:
- Heat a skillet over medium high and add olive oil. Without crowding the pan add the beef piece by piece. Sear for about two or three minutes per side or until all surfaces are golden with a deep crust. Brown in batches if needed to avoid steaming. Browning builds deep savory flavor.
- Mix the Sauce:
- In a large mixing bowl whisk together beef broth beefy mushroom soup onion soup mix and the Au Jus gravy packet until everything is well blended. This step is crucial for a lump free gravy.
- Slow Cook Everything:
- Pour the browned beef and any juices into the crockpot. Add the prepared gravy mixture. Stir together gently so that the meat is nestled evenly into the sauce. Cover and cook on low for six to eight hours or high for three to four hours until beef is fall apart tender.
- Thicken the Gravy:
- Mix cornstarch with a little cold water in a small bowl until fully dissolved. Pour this slurry into the crockpot and stir gently. Let everything sit covered for at least five minutes so the gravy thickens to a silky finish.
- Serve and Enjoy:
- Spoon the beef tips and gravy over rice or mashed potatoes. Make sure everyone gets plenty of both beef and sauce.
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Chuck roast has become my favorite beef cut for crockpot dishes because it turns incredibly tender and delicious. Some of my fondest childhood memories are tied to slow cooked meals simmering all day the anticipation in the air and the moment when everyone finally sat at the table together.
Storage Tips
Leftover beef tips and gravy store well in the refrigerator for up to four days. Reheat gently in the microwave or on the stovetop with a splash of extra beef broth if needed. For longer storage place cooled portions in airtight containers and freeze for up to two months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
If you cannot find chuck roast stew beef or brisket will work in a pinch. Swap beefy mushroom soup for regular cream of mushroom though the beefy version adds extra depth. For a gluten free option use a cornstarch slurry to thicken and double check your soup and mix labels.
Serving Suggestions
These beef tips and gravy are perfect over fluffy mashed potatoes buttery egg noodles or simple steamed rice. A side of roasted green beans or glazed carrots balances the richness. I love to spoon extra gravy over everything on the plate for peak comfort factor.
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Cultural Context
Slow cooked beef with gravy is a staple in many family kitchens across the United States especially in the South and Midwest. The combination of economical cuts with time and patience has always been the working cook’s answer to hearty meals that feed a crowd. This recipe is the modern answer with just enough shortcuts for today’s busy home cooks.
Recipe FAQs
- → What cut of beef works best for this dish?
Chuck roast is ideal since it becomes extra tender during slow cooking, absorbing all the savory flavors.
- → Can I sear the beef ahead of time?
Yes, searing before slow cooking adds rich flavor, but you can skip this step if short on time.
- → What can I serve alongside beef tips and gravy?
They are excellent over mashed potatoes, rice, or even buttered noodles for a comforting meal.
- → How can I thicken the gravy?
Mix cornstarch with cold water and stir it into the slow cooker; let the sauce sit to thicken before serving.
- → Is it possible to freeze leftovers?
Absolutely! Store cooled portions in airtight containers and freeze for up to two months for easy reheating.
- → Can I use a different mushroom soup?
Beefy mushroom soup brings depth, but standard condensed mushroom soup may also be used if needed.