Slow Cooker Smothered Beef Tips
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
9 hrs
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Total Time
9 hrs 30 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Slow Cooker Smothered Beef Tips
Description
The Slow Cooker Smothered Beef Tips recipe starts with searing pieces of tri tip or sirloin beef, seasoned simply with salt and pepper, to develop a browned crust before slow cooking. Onions and garlic are sautéed to add sweetness and aroma, then combined with beef broth, Worcestershire sauce, bay leaves, and thyme in the slow cooker. Cooking on low for several hours allows the beef to become tender and flavorful. The gravy is prepared separately by melting butter and whisking in flour, then finishing with red wine vinegar to add a subtle acidity that balances the richness.
The resulting dish offers tender meat with a smooth, glossy gravy that carries savory and slightly tangy notes. This smothered beef is practical for hearty family meals and pairs well with creamy mashed potatoes or noodles to soak up the gravy.
Serving note: mashed potatoes work well beneath this dish to catch the flavorful sauce. The recipe suggests using tri tip or sirloin, but similar beef cuts that hold up to slow cooking can be used. Adjust seasoning as needed after cooking to suit taste.
Ingredients
Beef:
- 3 pounds tri tip beef roast cut into 1- to 2-inch pieces, or sirloin beef roast
- salt for seasoning
- black pepper for seasoning
- 2-3 tablespoons olive oil avocado oil or canola/vegetable oil
- 1 cup onion diced
- 2-3 cloves garlic finely minced
- 3 cups beef broth or beef stock
- 1 tablespoon Worcestershire sauce
- 2 bay leaf
- Pinch thyme dried
Gravy:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon red wine vinegar
- parsley for serving (optional, fresh
Instructions
- Season the beef pieces on all sides with salt and pepper. Heat the oil over medium heat in a skillet until hot and rippling. Add some of the beef in a single layer, not touching, and cook for 30 seconds or so until golden, flip and brown on the other side. Transfer beef to the insert of 6-quart slow cooker. Repeat with remaining beef, adding additional oil, if needed (let it heat up before adding more beef pieces).
- Once the beef has all been browned and transferred to the slow cooker, add the onions to the skillet set over medium heat. If the skillet is dry, add a teaspoon or so of oil.
- Cook the onions for 3-4 minutes, until translucent. Scrape up any browned bits from the bottom of the skillet. Add the garlic and cook for another minute. Pour in the beef broth or stock and Worcestershire sauce and bring to a simmer, scraping up bottom of pan.
- Pour mixture into the slow cooker with the beef. Add the bay leaves and thyme. Cover and cook on low for 8-9 hours or 4-5 hours on high until beef is tender.
- Transfer the beef to a dish and cover to keep warm. At this point you can strain the liquid in the slow cooker to remove any solids/onions or use as is for the gravy. You should have about 3-4 cups of liquid.
- For the gravy, in a medium saucepan over medium heat, melt the butter. add the flour and whisk to combine. Cook, stirring constantly, for 1-2 minutes until bubbling (it's ok if it browns slightly). Add the reserved liquid from the slow cooker about one cup at a time, whisking vigorously to avoid lumps.
- Bring the mixture to a simmer and cook, stirring constantly, until thickened. Stir in the red wine vinegar and season to taste with additional salt and pepper, to taste. If the mixture is too thin, stir together equal parts softened butter and flour until smooth and quickly whisk into simmering gravy. If the mixture is too thick, thin with additional beef broth.
- Add the beef pieces back to the slow cooker or to a serving dish and pour the gravy over the top. Serve over mashed potatoes with fresh parsley (optional).
Notes
- Use tri tip or sirloin cut into uniform pieces for even cooking and tenderness.
- Brown beef pieces in batches to ensure proper browning and avoid overcrowding the pan.
- Simmer onions and garlic to develop sweetness before adding to slow cooker to enhance flavor.
- Simmer gravy separately after slow cooking to achieve desired thickness and a balanced acidity with added red wine vinegar.
- Serve over mashed potatoes or rice to enjoy the rich gravy fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 269kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 38g | 76% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 461mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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