Prep Time: 20 mins | Cook Time: 4 hrs | Total Time: 4 hrs 20 mins | Yield: 6 to 8 Servings
Slow-cooked to perfection for about 4 hours, this Beef Tips and Gravy is surely a must-try! Tender beef smothered in a delicious sauce; nothing can beat that!
Ingredients:
BEEF TIPS:
4-6 garlic cloves, minced (may sub 1 tsp garlic powder)
1 tsp salt
1 tbsp vegetable oil
1 onion, chopped (may sub 1 tsp onion powder)
1/2 tsp pepper
1 1/2 pounds beef chuck roast or sirloin, trimmed of excess fat, cut into large bite-size pieces
GRAVY:
½ teaspoon EACH dried parsley, paprika
1 tsp Dijon mustard
1 1/2 tsp beef bouillon
1 tbsp low sodium soy sauce
1/4 teaspoon EACH dried oregano, dried thyme
1/2 c all-purpose flour
1-4 tbsp unsalted butter
4 c low sodium beef broth
Directions:
Put the beef pieces onto a chopping board. Sprinkle 1 tsp salt and 1/2 tsp pepper on top, then toss to coat.
Apply cooking spray to the inside of a 6-quart slow cooker.
Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of vegetable oil and allow it to become hot.
Add the beef in batches into the hot skillet, then sear each side for 2 minutes. Transfer them into the prepared slow cooker.
Repeat the process with the rest. Add the garlic and onions over the meat.
In the same skillet, add 4 tbsp of butter and allow it to melt. Scrape the bottom to get the browned bits. Add flour, then whisk and cook for about a minute.
Stir in the rest of the ingredients for the gravy and let it boil.
Turn the heat down to low, then simmer for a few minutes until the texture becomes thick. Transfer it to the slow cooker.
Cover and seal the slow cooker, then cook everything for 3 to 4 hours on a high setting or 5 to 7 hours on a low setting. Taste and add more seasonings if needed.
Serve and enjoy!
Notes:
I highly suggest serving this over pasta, mashed potatoes, or rice.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- BEEF TIPS:
- 4-6 garlic cloves, minced (may sub 1 tsp garlic powder)
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 onion, chopped (may sub 1 tsp onion powder)
- 1/2 tsp pepper
- 1 1/2 pounds beef chuck roast or sirloin, trimmed of excess fat, cut into large bite-size pieces
- GRAVY:
- ½ teaspoon EACH dried parsley, paprika
- 1 tsp Dijon mustard
- 1 1/2 tsp beef bouillon
- 1 tbsp low sodium soy sauce
- 1/4 teaspoon EACH dried oregano, dried thyme
- 1/2 c all-purpose flour
- 1-4 tbsp unsalted butter
- 4 c low sodium beef broth
Instructions
Put the beef pieces onto a chopping board. Sprinkle 1 tsp salt and 1/2 tsp pepper on top, then toss to coat.
Apply cooking spray to the inside of a 6-quart slow cooker.
Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of vegetable oil and allow it to become hot.
Add the beef in batches into the hot skillet, then sear each side for 2 minutes. Transfer them into the prepared slow cooker.
Repeat the process with the rest. Add the garlic and onions over the meat.
In the same skillet, add 4 tbsp of butter and allow it to melt. Scrape the bottom to get the browned bits. Add flour, then whisk and cook for about a minute.
Stir in the rest of the ingredients for the gravy and let it boil.
Turn the heat down to low, then simmer for a few minutes until the texture becomes thick. Transfer it to the slow cooker.
Cover and seal the slow cooker, then cook everything for 3 to 4 hours on a high setting or 5 to 7 hours on a low setting. Taste and add more seasonings if needed.
Serve and enjoy!
Notes
I highly suggest serving this over pasta, mashed potatoes, or rice. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
