Introduction
Tired of weeknight dinners that demand all your attention? Imagine a meal so tender, so flavorful, that it practically cooks itself while you conquer your day. Our Beef Tips Crock Pot Recipe is here to revolutionize your dinner routine. Forget the stovetop fuss; this slow cooker marvel delivers fork-tender beef bathed in a rich, savory gravy, creating a comforting dish that will have everyone asking for seconds.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Slow Cooker
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Cutting Board & Knife
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Measuring Cups & Spoons
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Why You’ll Love This Recipe
This recipe is a game-changer for busy weeknights. It requires minimal prep, uses simple ingredients, and delivers restaurant-quality results with the magic of your slow cooker. The beef becomes incredibly tender, the sauce is deeply flavorful, and the cleanup is a breeze. It’s the definition of effortless comfort food!
Ingredients
- 2 lbs beef sirloin or chuck roast, cut into 1-inch cubes
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/2 cup beef broth
- 1/4 cup Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 2 tablespoons cornstarch (for thickening, optional)
- 2 tablespoons cold water (for thickening, optional)
Instructions
- Pat the beef cubes dry with paper towels and season lightly with salt and pepper. Place the beef in your slow cooker.
- Scatter the sliced onion and minced garlic over the beef.
- In a separate bowl, whisk together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, dried thyme, black pepper, and salt. Pour this mixture evenly over the beef and onions.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and easily shredded with a fork.
- About 30 minutes before serving, if you prefer a thicker gravy, whisk together the cornstarch and cold water in a small bowl until smooth. Stir this slurry into the slow cooker. Continue to cook, uncovered, on high for the remaining time, allowing the gravy to thicken.
Tips
- For even more tender beef, choose chuck roast. It has great marbling that breaks down beautifully in the slow cooker.
- Don’t skip the Worcestershire sauce; it adds a crucial layer of umami flavor.
- Adjust the seasonings to your preference. A pinch of red pepper flakes can add a subtle kick.
- If you don’t have cream of mushroom soup, cream of celery or even a can of French onion soup can work in a pinch, though the flavor will vary.
Serving Suggestions
- Serve hot over mashed potatoes for a classic comfort food pairing.
- Excellent with egg noodles, rice, or even crusty bread for soaking up the delicious gravy.
- A side of steamed green beans or a simple side salad complements the richness of the dish.
Storage Tips
Store any leftover beef tips in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
FAQ
Can I use a different cut of beef? Yes, chuck roast or sirloin are ideal. Avoid leaner cuts like round steak as they can become dry.
How do I make the gravy thicker? Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker during the last 30 minutes of cooking, on high and uncovered, until thickened.
Can I freeze this recipe? Yes, once cooled, store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Nutrition Information
- Calories: 450 kcal
- Protein: 35g
- Fat: 25g
- Carbohydrates: 20g
Melt-In-Your-Mouth Beef Tips Crock Pot Recipe: The Easiest Dinner Ever!
Ingredients
Method
- Pat the beef cubes dry with paper towels and season lightly with salt and pepper. Place the beef in your slow cooker.
- Scatter the sliced onion and minced garlic over the beef.
- In a separate bowl, whisk together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, dried thyme, black pepper, and salt. Pour this mixture evenly over the beef and onions.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and easily shredded with a fork.
- About 30 minutes before serving, if you prefer a thicker gravy, whisk together the cornstarch and cold water in a small bowl until smooth. Stir this slurry into the slow cooker. Continue to cook, uncovered, on high for the remaining time, allowing the gravy to thicken.
