Slow Cooker Beef Tips with Mushrooms (Tender, Rich and Easy)

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Introduction

Hi, I’m Linda. After ten years of cooking for my family and this blog, slow cooker beef tips with mushrooms is still the recipe I come back to most when life gets busy. The first time I made it, I threw raw beef straight into the crock pot with a can of soup. The gravy came out gray and the meat tasted boiled. Honestly, it was sad.

Since then I’ve changed one thing at a time until it worked. The beef now comes out fork tender, the mushrooms are earthy and the gravy is glossy enough to pour over mashed potatoes, rice or egg noodles. You do about twenty minutes of work in the morning, and dinner is ready when you get home.

If you love hands-off beef dinners, my easy crockpot chuck roast recipe uses the same cut and the same low and slow method.

Essential Ingredients

• 2.5 lb (1.1 kg) beef chuck roast, cut into 1.5 inch cubes
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil or avocado oil
• 1 lb (450 g) cremini mushrooms, thickly sliced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 2 cups low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp cornstarch mixed with 3 tbsp cold water
• 2 tbsp butter
• Fresh parsley for garnish

Alternative Ingredients

Chuck roast is my first choice because its fat and connective tissue melt into the gravy over the long cook. Stew meat works too, but it’s often trimmed from mixed cuts, so some pieces get tender and some stay chewy. I’d rather buy a whole chuck roast and cube it myself. It usually costs less per pound too.

If you’re spending more, grass-fed beef has a deeper flavor, but cut the cook time by about an hour because it’s leaner. Want to save money? Swap half the cremini for white button mushrooms. For a gluten-free version, use tamari instead of soy sauce, skip the flour and rely on the cornstarch. In autumn, I sometimes add a handful of wild chanterelles from the farmers market, and they’re amazing.

Step-by-Step Directions

1. Dry and season the beef. Pat the cubes very dry with paper towels. Wet meat steams instead of browning, and Tasting Table explains why drying beef before searing makes such a difference. Toss with salt, pepper and flour.

2. Sear in batches. Heat the oil in a cast iron skillet over medium-high heat. Brown the beef in two or three batches, about 2 minutes per side. Don’t crowd the pan. Move the beef into the slow cooker.

3. Build the flavor base. In the same skillet, cook the onion for 3 minutes, then add the garlic and tomato paste for 1 minute. Pour in ½ cup of the broth and scrape up all the browned bits. That’s where the flavor is.

4. Load the slow cooker. Pour the onion mixture over the beef. Add the mushrooms, the rest of the broth, Worcestershire, soy sauce, thyme and the bay leaf.

5. Cook low and slow. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours. Low gives you more tender meat, every time.

6. Thicken the gravy. Remove the bay leaf. Stir in the cornstarch slurry and butter, then cook uncovered on HIGH for 20 to 30 minutes until the gravy coats a spoon.

7. Serve. Top with parsley and spoon over creamy buttery mashed potatoes, buttered egg noodles or rice.

Pro Tips

For years I added the mushrooms at the very start and wondered why they went slimy. Now, if I’m home, I add them for the last 2 hours. They keep their bite. If you’re out all day, cut them thick (about ½ inch) and they’ll hold up fine.

Don’t wash mushrooms under running water; they soak it up and water down your gravy. The MasterClass guide to cleaning mushrooms shows the damp-towel method I use.

Your slow cooker matters more than people think. Older models run cooler and newer programmable slow cookers often run hot, so check yours at the 6 hour mark the first time you make this. Your mileage may vary, and that’s okay. A 6 quart oval cooker is the right size for this batch.

A splash of red wine (about ¼ cup) when you deglaze the skillet adds a restaurant-style depth. Totally optional.

FAQs

Do I have to sear the beef first?
No, but I really recommend it. Unseared beef still gets tender, but the gravy will be paler and the flavor flatter.

Can I make this in an Instant Pot?
Yes. Sear using the sauté setting, then pressure cook on high for 35 minutes with a 15 minute natural release. Thicken on sauté at the end.

Why are my beef tips tough?
Usually they just need more time. Chuck gets tough before it gets tender. Give it another hour on low.

Can I freeze slow cooker beef tips?
Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

How long do leftovers last?
Up to 4 days in the fridge. Honestly, the flavor is even better on day two.

Recipe Info

Detail	Info
Prep Time	20 minutes
Cook Time	8 hours on low (or 4 to 5 hours on high)
Total Time	8 hours 20 minutes
Servings	6
Yield	About 7 cups beef tips and gravy

Why You’ll Love This Recipe

You get a high protein comfort food dinner without standing at the stove. It’s budget friendly, great for meal prep and good enough for Sunday company. Kids love the gravy, and adults love that the house smells amazing by 5 pm.

What Makes This Recipe Unique

Most crock pot beef tips and gravy recipes start with canned soup and onion soup mix. This one doesn’t. The gravy gets its flavor from seared beef, tomato paste, Worcestershire and a little soy sauce for savory depth. Finishing with butter makes it silky. You’ll taste the difference.

Key Features

• No canned soup or packet mixes
• One skillet plus the slow cooker, so cleanup is easy
• Freezer friendly and great for meal prep
• Easy gluten-free swap
• Works in a slow cooker or an Instant Pot

Nutrition Facts (per serving, estimated)

Nutrient	Amount
Calories	410 kcal
Protein	40 g
Total Fat	23 g
Saturated Fat	9 g
Carbohydrates	10 g
Fiber	1 g
Sugar	3 g
Sodium	720 mg

Values are estimated and don’t include sides.

You’ll Also Love

If this one becomes a regular at your house, try my pepper steak in a crock pot next. It’s another easy slow cooker beef dinner with a savory sauce. For a different take on this classic, the Taste of Home festive slow-cooked beef tips are fun to compare with mine.

Conclusion

Some recipes impress people, and some recipes save your week. These slow cooker beef tips with mushrooms do both. Pat the beef dry, take the time to sear it and let the crock pot handle the rest. Give it a try this week, and let me know in the comments what you served it with. I read every single one.

Happy cooking,
Linda