Simple Crockpot Beef Tips And Gravy – Easy 6-Ingredient

This recipe earns a permanent spot in the weekly rotation because it takes five minutes of hands-on work and a handful of everyday ingredients and comes back as fork-tender beef swimming in glossy, savory gravy. No searing, no roux, no fuss, and the slow cooker does the heavy lifting while you get on with your day.

I keep the ingredient list short on purpose: stew beef, a can of cream of mushroom soup, dry onion soup mix, beef broth, a little cornstarch, and egg noodles or mashed potatoes for serving. Everything goes in cold, and six hours later you have a Sunday-dinner feeling on a Tuesday night.

If you have a picky crowd, this is the pot to reach for. The gravy is mild and beefy, the meat falls apart under a fork, and it reheats beautifully for lunches the next day.

About the Ingredients

3 lb (1.35 kg) beef stew meat or chuck roast cut into 1 1/2-inch cubes

Chuck is my first choice because its marbling breaks down into tender bites. If stew meat looks pale and lean, ask the butcher for chuck instead, or use bottom round and add 30 extra minutes of cooking.

1 can (10.5 oz / 298 g) cream of mushroom soup

Cream of celery or cream of onion soup works just as well if mushrooms are not a favorite. Buy the regular, not the low-fat version, because the fat helps the gravy stay silky.

1 packet (1 oz / 28 g) dry onion soup mix

Lipton or any store brand is fine. If you are watching sodium, use half the packet and add a pinch of garlic powder and onion powder instead.

1 cup (240 ml) low-sodium beef broth

Water plus a beef bouillon cube is a fine swap in a pinch. Choose low-sodium so you can taste and adjust the salt at the end.

2 tbsp cornstarch whisked into 3 tbsp cold water

All-purpose flour works too, but whisk it into cold water first or it will clump. Arrowroot is a good gluten-free option; use 1 tbsp.

1 tbsp Worcestershire sauce

Soy sauce or balsamic vinegar brings the same savory depth if you are out. A splash of red wine also works nicely here.

1/2 tsp black pepper, plus salt to taste at the end

Fresh cracked pepper is best, but pre-ground is perfectly fine. Hold off on added salt until after tasting, since the soup mix is salty.

12 oz (340 g) egg noodles, or 2 lb mashed potatoes for serving

Cook the noodles just shy of al dente so they soak up gravy without going mushy. Buttered rice or crusty bread are great alternatives.

Tips & Tricks

Keep the lid closed

Every peek lets out heat and adds 20 minutes to the cook time. Trust the pot and check only near the end.

Thicken at the very end

Cornstarch loses its power during long cooking, so always stir the slurry in during the last 30 minutes on High.

Trim the really big fat caps

A little fat is flavor, but a thick cap will make the gravy greasy, so cut any pieces larger than a thumbnail.

• Do not skip browning if you have ten minutes: Patting the beef dry and searing it in a hot skillet first adds a deep roasted flavor, but the recipe works without it too.

Step-by-Step Instructions

1. Load the slow cooker

Add the beef cubes to a 6-quart slow cooker and sprinkle the dry onion soup mix and black pepper over the top. Spoon the cream of mushroom soup over the beef, then pour in the beef broth and Worcestershire sauce. Do not stir; the layers will combine as they heat.

2. Cook low and slow

Cover and cook on Low for 6 to 7 hours or on High for 3 1/2 to 4 hours, until the beef shreds easily when pressed with a fork and reaches at least 200°F (93°C) on an instant-read thermometer. Resist lifting the lid during the first few hours.

3. Whisk the slurry

About 30 minutes before serving, whisk 2 tablespoons cornstarch into 3 tablespoons cold water in a small bowl until completely smooth. It should look like thin milk with no lumps at the bottom.

4. Thicken the gravy

Turn the slow cooker to High, stir the slurry into the bubbling gravy, and cover. Cook 25 to 30 minutes, until the gravy coats the back of a spoon and the edges bubble gently.

5. Taste and season

Taste the gravy and add salt only if it needs it, since the soup mix is already salty. Stir in a splash more Worcestershire if you want a little more depth.

6. Boil the noodles

While the gravy thickens, cook the egg noodles in salted boiling water at a rolling boil for 6 to 7 minutes, until just tender with a slight bite. Drain and toss with a little butter so they do not stick.

7. Serve it hot

Spoon the beef and gravy over the hot noodles or mashed potatoes, making sure every plate gets plenty of sauce. Scatter chopped parsley over the top if you have it and serve right away.

Delicious Variations

Mushroom Lover's Version

Add 8 oz sliced cremini mushrooms in the last hour and swap in cream of mushroom with roasted garlic soup.

French Onion Style

Use French onion soup instead of beef broth and top each bowl with a toasted slice of baguette and melted Gruyère.

Spicy Cowboy Twist

Stir in 1 tablespoon tomato paste and a pinch of cayenne with the broth, then serve over cornbread.

How to Store Simple Crockpot Beef Tips And Gravy With A Few Ingredients

Frequently Asked Questions

Give this one a try on your next busy week and let the slow cooker do the work while you take the credit. Cook it your way, and tell me how it went.

Simple Crockpot Beef Tips And Gravy With A Few Ingredients

Simple Crockpot Beef Tips and Gravy turns a few pantry staples into fork-tender beef in rich, savory sauce the whole family will ask for again.

★★★★½ 4.8 (214 ratings)

15 minPrep time390 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 3 lb (1.35 kg) beef stew meat or chuck roast cut into 1 1/2-inch cubes
• 1 can (10.5 oz / 298 g) cream of mushroom soup
• 1 packet (1 oz / 28 g) dry onion soup mix
• 1 cup (240 ml) low-sodium beef broth
• 2 tbsp cornstarch whisked into 3 tbsp cold water
• 1 tbsp Worcestershire sauce
• 1/2 tsp black pepper, plus salt to taste at the end
• 12 oz (340 g) egg noodles, or 2 lb mashed potatoes for serving

📋 Instructions

1. 1Load the slow cooker — Add the beef cubes to a 6-quart slow cooker and sprinkle the dry onion soup mix and black pepper over the top. Spoon the cream of mushroom soup over the beef, then pour in the beef broth and Worcestershire sauce. Do not stir; the layers will combine as they heat.
2. 2Cook low and slow — Cover and cook on Low for 6 to 7 hours or on High for 3 1/2 to 4 hours, until the beef shreds easily when pressed with a fork and reaches at least 200°F (93°C) on an instant-read thermometer. Resist lifting the lid during the first few hours.
3. 3Whisk the slurry — About 30 minutes before serving, whisk 2 tablespoons cornstarch into 3 tablespoons cold water in a small bowl until completely smooth. It should look like thin milk with no lumps at the bottom.
4. 4Thicken the gravy — Turn the slow cooker to High, stir the slurry into the bubbling gravy, and cover. Cook 25 to 30 minutes, until the gravy coats the back of a spoon and the edges bubble gently.
5. 5Taste and season — Taste the gravy and add salt only if it needs it, since the soup mix is already salty. Stir in a splash more Worcestershire if you want a little more depth.
6. 6Boil the noodles — While the gravy thickens, cook the egg noodles in salted boiling water at a rolling boil for 6 to 7 minutes, until just tender with a slight bite. Drain and toss with a little butter so they do not stick.
7. 7Serve it hot — Spoon the beef and gravy over the hot noodles or mashed potatoes, making sure every plate gets plenty of sauce. Scatter chopped parsley over the top if you have it and serve right away.

👨‍🍳 Chef's Note: If the gravy looks thin at the end, whisk in one more teaspoon of cornstarch slurry and give it 10 minutes on High; if it goes too thick, loosen it with a splash of beef broth.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 412 kcal · 38g protein · 29g carbs · 16g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.