Crockpot Beef & Pork

Crockpot Beef Tips and Gravy (15-Minute Prep)

Chuck roast cubes slow-cooked until fork-tender in a glossy brown gravy, finished with green beans and tomatoes. About 15 minutes of morning prep.

By Ljube Saragjinov · November 10, 2026 · Total 8 hrs 15 mins

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Seared beef tips in brown gravy with green beans and tomatoes beside mashed potatoes topped with dill on a white plate — Photo: Olichel / Pixabay (Pixabay Content License)

Fork-tender cubes of chuck roast in a glossy brown gravy, ready to spoon over mashed potatoes after a day in the slow cooker. You need about 15 minutes in the morning and one quick step before dinner.

This version doesn't use canned soup or a flour dredge. Tomato paste, Worcestershire and a splash of soy sauce give the gravy a deep, beefy base, and a cornstarch slurry at the end thickens it without lumps. Green beans and tomatoes go in for the last 30 minutes, so most of dinner comes out of one pot. Plan on 7 to 8 hours on LOW or 4 to 5 hours on HIGH.

Why this recipe works

Chuck roast is the cut that makes beef tips work in a slow cooker. It's full of connective tissue that melts into gelatin after hours of low heat, which keeps the meat moist and gives the gravy body. Lean cuts like sirloin have nothing to melt, so they turn dry and stringy over the same time.

The liquid is kept low on purpose: 1 1/2 cups of broth for 2 1/2 pounds of beef. The meat releases a lot of juice as it cooks, so starting with more broth gives you a thin, watery sauce. You thicken at the end instead of flouring the meat at the start, which lets you get the gravy exactly as thick as you want.

Searing is optional. It adds darker color and a roasted note, but the tomato paste and Worcestershire carry most of that flavor. Skipping it is what keeps the morning prep short.

Ingredient notes

Beef: buy a 2 1/2 to 3 pound chuck roast and cut it into 1 1/2-inch cubes yourself, trimming off the thick fat caps. Packaged stew meat works, but it's often a mix of cuts that cook unevenly. If you use it, cut any oversized pieces down so they all match. Either way, the beef must be fully thawed in the fridge before it goes into the cooker.

Broth: use low-sodium beef broth. The Worcestershire and soy sauce both add salt, and regular broth can push the gravy over the edge.

Soy sauce: one tablespoon won't make the dish taste Asian. It adds savory depth and a darker color, the same job a bouillon cube would do.

Tomatoes and green beans: fresh green beans keep their snap best. Cherry or grape tomatoes hold their shape. Larger tomatoes cut into wedges soften more and release juice into the gravy, which is fine.

Cornstarch: it thickens the gravy until it's glossy and clear, and it's gluten-free. Always mix it with cold water first.

How to make crockpot beef tips and gravy

Start with beef that's fully thawed. Pat the cubes dry and season them with salt and pepper. If you have 10 extra minutes, sear them in two batches in a hot skillet until two sides are deep brown. Crowding the pan steams the meat instead of browning it. Otherwise, put the beef straight into the slow cooker.

Scatter the onion and garlic over the beef. Whisk the broth, tomato paste, Worcestershire, soy sauce and thyme together, pour it over and tuck in the bay leaf. The liquid won't cover the meat, and it doesn't need to.

Cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until a cube breaks apart when you press it with a fork. Chuck is safe to eat long before that point (145°F), but it only gets tender at roughly 195 to 205°F inside.

About 40 minutes before dinner, take out the bay leaf, stir in the cornstarch slurry and add the green beans and tomatoes. Cook on HIGH for 30 to 40 minutes, until the gravy coats a spoon and the beans are bright green and just tender.

Common mistakes (and how to fix them)

Tough, chewy beef: it needs more time, not less. Keep cooking in 30-minute stretches until it gives under a fork. If you used sirloin or round, it will stay firmer no matter how long it cooks.

Thin gravy: mix another tablespoon of cornstarch with a tablespoon of cold water, stir it in, set the cooker to HIGH and leave the lid slightly ajar for 15 minutes.

Lumpy gravy: cornstarch clumps when it goes straight into hot liquid. Stir the slurry in a cup until smooth, then pour it in while stirring. Small lumps whisk out. Strain out big ones.

Too salty: this usually means regular broth went in. Thin the gravy with a splash of water and serve it over unsalted mashed potatoes.

Mushy beans: they went in too early. Vegetables only need the final 30 to 40 minutes.

Lifting the lid: every peek can add 15 to 20 minutes of cooking time, so keep it closed until the last step.

What to serve with crockpot beef tips and gravy

Mashed potatoes are the classic base because they soak up the gravy. Buttered egg noodles come a close second and take 8 minutes. For a lighter plate, serve the beef over steamed white rice or cauliflower mash. A crusty roll or a green salad with a sharp vinaigrette balances the rich gravy.

Tips for success

Cut the beef into even 1 1/2-inch cubes. Smaller pieces dry out before larger ones turn tender.
If your cooker runs hot (older models often run cooler, newer ones hotter), check the beef at the early end of the time range.
For a darker gravy without searing, stir the tomato paste into the broth thoroughly so it spreads evenly instead of sitting in one spot.
Skim the fat from the surface with a wide spoon before adding the cornstarch slurry. The gravy will taste cleaner and thicken more evenly.
Leftover gravy thickens in the fridge. Loosen it with a splash of broth when you reheat.

Substitutions

Beef stew meat for chuck roast: works with the same times, but pieces vary more in tenderness. Thaw it fully first, same as the roast.
Sirloin tips for chuck: cook on LOW 5 to 6 hours only. The meat will be leaner and firmer, not fall-apart tender.
Gluten-free: use tamari instead of soy sauce and check that your Worcestershire is labeled gluten-free. Cornstarch is already gluten-free.
Dairy-free: the beef and gravy already are. Make the mashed potatoes with olive oil and unsweetened plain plant milk.
Pork shoulder for beef: same cut size and times. The gravy will be milder, so keep the Worcestershire.
Onion soup mix packet for the salt, thyme and soy sauce: faster, but noticeably saltier, so use regular water instead of broth.
Bagged green beans for fresh: thaw and drain them, then add for the last 15 to 20 minutes. They'll be softer than fresh.
Canned diced tomatoes (14.5 oz, drained) for fresh: they break down into the gravy instead of staying in pieces.

Storage and reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking and eat within 3 to 4 days. Freeze the beef and gravy for up to 3 months (the green beans will soften after thawing). Thaw overnight in the fridge. Reheat in a covered saucepan over medium-low heat or in the microwave, stirring halfway and adding a splash of broth, until it reaches 165°F all the way through. Don't reheat leftovers in the slow cooker, since it heats too slowly to be safe.

Make ahead

The night before, cube and season the thawed beef and refrigerate it in a sealed container. Store the diced onion and garlic together, and whisk the broth mixture in a jar. Trim the green beans and halve the tomatoes. In the morning, put everything in the cooker in 5 minutes. If you assemble the filled insert the night before and refrigerate it, set it in a cold base before turning it on so the ceramic doesn't crack.

Crockpot Beef Tips and Gravy with 15-Minute Prep — Save to Pinterest

Frequently asked questions

Do I have to brown the beef first?

No. Searing adds color and a roasted flavor, but the tomato paste, Worcestershire and soy sauce give the gravy plenty of depth without it. Sear if you have 10 extra minutes. Skip it on busy mornings.

Does the beef need to be thawed before slow cooking?

Yes, always. The USDA says to thaw meat before it goes in a slow cooker, because solid meat keeps the pot in the 40 to 140°F danger zone too long, and that's where bacteria grow. Thaw the beef in the fridge overnight (about 24 hours for a whole roast) before cooking.

How long do beef tips take on HIGH in the crockpot?

4 to 5 hours on HIGH, plus 30 to 40 minutes after adding the slurry and vegetables. LOW for 7 to 8 hours gives slightly more tender results.

Can you freeze crockpot beef tips and gravy?

Yes, for up to 3 months. Cool it quickly, freeze it in portions and thaw it in the fridge. Cornstarch gravy can thin a little after freezing, so simmer it for a few minutes when you reheat.

Why are my beef tips still tough after 8 hours?

Either the cut was too lean or the beef needs more time. Chuck gets tender only after its connective tissue breaks down, so give it another 30 to 60 minutes on HIGH and test again.

Recipes on Crockpot Dinner Ideas are for general information. Nutrition values are estimates; check labels for allergens and cook meat, poultry and eggs to safe internal temperatures.

Ljube Saragjinov

Ljube Saragjinov is a food enthusiast from Macedonia and the founder of Crockpot Dinner Ideas and DietAI.mk, sharing simple, safe dinners made with everyday groceries.