If you love set-it-and-forget-it dinners, this beef tips and rice recipe is about to earn a regular spot on your menu.
This is one of those slow cooker meals that turns simple ingredients into a cozy, comforting dish with hardly any hands-on time.
The beef cooks low and slow until it's fork-tender, soaking up all that rich gravy while you go about your day.
I love prepping this earlier in the afternoon, letting the crockpot do its thing, and coming back to a dinner that smells amazing and feels homemade without standing over the stove.
Serve it over rice, mashed potatoes, or whatever you've got on hand.
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Ingredients
See the recipe card below for measurements and instructions.
- Cubed Beef
- Onion
- Sliced Mushrooms
- Virgin Olive Oil
- Seasoning Salt and Pepper
- Worcestershire Sauce
- Beef Consume
- Cream of Mushroom Soup
- Dry Onion Soup Mix
- Corn Starch
Best Slow Cooker Beef Tips Recipe
Equipment
Ingredients
- 2 pounds Beef Tips
- 1 Onion sliced
- 8 ounces Mushrooms sliced
- 2 tablespoons Virgin Olive Oil
- 1 tablespoon Worchestershire Sauce
- 1 can Beef Consommé
- 1 can Cream of Mushroom Soup
- 1 envelope Dry Onion Mix
- Seasoning Salt
- Pepper
- 3 tablespoons Corn Starch
- ¼ cup Cold Water
Instructions
- In a slow cooker, add 8 ounces Mushrooms, 1 Onionto cover the bottom.
- In a skillet, heat 2 tablespoons Virgin Olive Oil to medium-high heat. Add the 2 pounds Beef Tips and season with Salt and Pepper. Brown on each side and remove from heat - no need to cook through.
- Pour the meat on top of the onions and mushrooms.
- Add two tablespoons of beef consume to the skillet and scrape off any browned bits - add this to the slow cooker.
- In a bowl, add the remaining 1 can Beef Consommé, 1 can Cream of Mushroom Soup, 1 envelope Dry Onion Mix and 1 tablespoon Worchestershire Sauce. Stir until well combined and pour into the slow cooker.
- Cook on low for 4 hours.
- In the last 30 minutes, combine 3 tablespoons Corn Starch and ¼ cup Cold Water. Add to the slow cooker mixture and turn the temperature to high. This should thicken the gravy.
- Serve the beef tips over ricce, mashed potatoes, or egg noodles.
Nutrition
Best Cut for Beef Tips
Choosing the right cut makes a big difference, especially when cooking in liquid for several hours.
Sirloin - Best Overall Choice
Sirloin is tender, lean, and easy to cut into even cubes. It cooks well in both a skillet and the slow cooker and stays meaty without getting stringy.
This is my go-to for classic beef tips.
Tenderloin - Most Tender Option
Tenderloin is incredibly tender with very little fat and cooks quickly.
It's more expensive, so I save it for special occasions or quick stovetop recipes.
Chuck Roast - Best for Long Slow Cooking
Chuck roast is a tougher cut of meat with more connective tissue, which makes it perfect for the crockpot.
After hours of slow cooking, it breaks down beautifully, turning fork-tender and richly flavored.
If your beef tips are cooking all day, this is a great option.
Stew Meat - Best Bufget Friendly Option
Stew meat is usually a mix of cuts, often from chuck.
It's affordable and convenient, though the texture can vary.
It works best when simmered long enough in gravy so everything has time to soften.
Quick Rule of Thumb
- Slow cooker, shorter cook time: Sirloin
- Slow cooker, all-day cooking: Chuck roast
- Quick stovetop or skillet beef tips: Sirloin or tenderloin
How to Store Leftovers
In the Fridge
Let the beef tips cool completely, then transfer them to an airtight container.
Store in the refrigerator for up to 4 days.
Tip: Store the beef and gravy together, but keep rice or mashed potatoes separate if possible so everything reheats together.
In the Freezer
Allow the beef tips to cool fully and place them in freezer-safe containers or heavy-duty freezer bags.
Store in the freezer for up 3 months for the best texture and flavor.
Tip: This recipe freezes very well, thanks to the gravy. Freeze in meal-sized portions for quick dinners later.
Reheating Tips
Microwave - Best for Single Servings
- Place beef tips and gravy in a microwave-safe bowl.
- Cover loosely.
- Heat in 60-90 second intervals, stirring between rounds, until heated through.
- Add a splash of beef broth or water if the gravy has thickened.
Stovetop - Best for Texture
- Add leftovers to a saucepan over medium-low heat.
- Stir occasionally until warmed through.
- Add a little broth or water as needed to loosen the gravy.
Oven - For Larger Servings
- Preheat oven to 325°F.
- Transfer beef tips to an oven-safe dish and cover with foil.
- Heat for 20-25 minutes, stirring halfway through if possible.
From Frozen
- Thaw overnight in the refrigerator for best results.
- Reheat using the stovetop or microwave.
- If reheating from frozen, use low heat and allow extra time, stirring often.
More Slow Cooker Recipes
Making the weekly menu is half the battle! Here are a few more delicious dinner ideas.
Hi, I'm Katie!
I'm so glad you're here. Want to make something fabulous? I'm here to help!
Lisa Brown
I would cook chili and rice in the slow cooker
Mendy Dinsmore
I would try making bread or a cake. I've never done that and they always look good in the pictures.
wendy rozema
I'd cook a Roast in it!
barbara n
I would make pulled pork in the crock pot!
Heather B
I would make stuffed green peppers.
Holly E
I would make a nice roast, with carrots, potatoes, and mushrooms.
Nancy Gordon
I enjoy cooking in my crockpot although it is not as nice as this one is. I cook a spiral ham and a beef tips recipe like yours.
barbara n
I love to make pulled pork in the slow cooker!
Karen D
I'd make pasta sauce.
Nicole
I'd cook so many different foods! Favorites are pork carnitas, roast, Chicken, stews.... Mmmmmm
Betsy Barnes
If I won, the very first thing I would make would be my Chili. It's my family's favorite, use ground turkey to make it healthier. Usually during the fall and winter months, I make it once a week 🙂
ET Pruitt
I would make spicy stuffed peppers.
cindy jones
I would cook a beef roast with lots of veggies and a thick gravy.
Laura E Castillo
We love to make chili beans!
Corey Olomon
I would make old fashioned pot roast.
Dorrie Turner
I nice roast with vegetables would be the first of many dishes I would make.
Ally
I'd love to make spiced cider in the crock pot!
Holly Mitkowski
I would make vegan "beef" stew!
Mandy Kauffman
I would make pot roast and overnight oatmeal. Thanks for the giveaway! 🙂
Wehaf
The first thing I would make is a roast chicken with lemon and paprika.
Audra watts
I would make lentil soup
Amy Tebow
I would make a pot roast
mita
I would make vegetable rice.
Kristie D.
I would make BBQ Pulled Pork! Yum!! kristiedonelson(at)gmail(dot)com Thank you!
Helga/billsn beaks
i would make a pork roast.
Sandra
chipotle chicken
Yolanda Scott
I would make BBQ pulled pork.
Kim
I would definitely make my delicious & insanely simple chicken and stuffing!
Meaghan McD
I'd make chicken and dumplings!
Marija
First thing I'd make is a beef stew with vegetables.
Tara R.
I would make either a roast or baked potato soup!
Cori Westphal
I'd make some slow cooker beef stew for the upcoming cold weather!
Donna L
I would make bbq shredded chicken.
Kathlyne
I'd make chili.
Sheila K.
I'll make turkey chili!
HS
I'll make Slow Cooker Balsamic Chicken .
Mayela
I would make a nice, thick beef stew. It is getting cooler now and you can’t beat a warm stew.
JenniferAnne
I would make pulled pork carnitas
Stephanie F
I use my current one daily - I would definitely make some BBQ pork roast so I can pulled pork sandwhiches!
craftyone
I would make some been dishes and anything else I feel like.