Name: Crockpot Beef Tips and Gravy
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: American
Ingredients: 3 lb boneless beef chuck roast, cut into 1 1/2 inch cubes; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 3 tablespoons all-purpose flour; 2 tablespoons olive oil; 1 large yellow onion, chopped; 8 oz cremini mushrooms, sliced; 3 cloves garlic, minced; 1 tablespoon tomato paste; 2 cups low-sodium beef broth; 2 tablespoons Worcestershire sauce; 1 teaspoon dried thyme; 1 bay leaf; 2 tablespoons cornstarch; 3 tablespoons cold water; Chopped fresh parsley, to serve; Cooked white rice, to serve

Description

Chuck roast cut into bite-size pieces, browned and then cooked low in a from-scratch mushroom and onion gravy until fork tender. Served over rice.

Ingredients

Scale

3 lb boneless beef chuck roast, cut into 1 1/2 inch cubes
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large yellow onion, chopped
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1 tablespoon tomato paste
2 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
2 tablespoons cornstarch
3 tablespoons cold water
Chopped fresh parsley, to serve
Cooked white rice, to serve

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Instructions

Pat the beef dry, season with the salt and pepper, and toss with the flour until every piece is coated.
Heat the oil in a large skillet over medium-high heat. Brown the beef in batches, about 2 to 3 minutes per side, and move it to a 6 quart slow cooker.
Lower the heat to medium. Add the onion and mushrooms to the skillet and cook for 4 to 5 minutes, until the onion softens. Stir in the garlic and tomato paste and cook for 1 minute.
Pour in 1 cup of the broth and scrape up the browned bits from the bottom of the pan. Pour everything into the slow cooker.
Add the remaining broth, the Worcestershire sauce, thyme and bay leaf, and stir.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is fork tender.
Remove the bay leaf. Stir the cornstarch into the cold water, stir it into the slow cooker, cover, and cook on HIGH for 15 to 20 minutes until the gravy thickens.
Spoon the beef tips and gravy over rice and sprinkle with parsley.

Notes

Go by tenderness, not the clock. If the beef is still chewy, give it another 30 to 60 minutes.
Stew meat works in place of chuck, but the pieces can cook unevenly.
Leftovers keep 3 to 4 days in the fridge, or 3 months frozen in the gravy.

Prep Time: 25 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American