Slow Cooker Beef Tips With Gravy

This recipe for Slow Cooker Beef Tips with Gravy is based on a simple and not terribly expensive cut of lean round steak. And we take advantage of the slow cooker to impart tenderness.

Course Main Course Beef

Cuisine American

Prep Time 30

Cook Time 6

Total Time 6 30

Servings

Calories 272kcal

Author Lea Ann Brown

Ingredients

2 Tablespoons Neutral oil vegetable or Canola oil works well here
2 pounds Choice Beef Top Round Steak Can be labeled as London Broil.
16 ounces Button Mushrooms Baby Bella, wiped clean and quartered
21 ounces Beef Consomme Soup concentrated, 2-10.5 ounce cans
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
½ cup Red Wine Cabernet or Merlot
½ can Water use the water to swirl around in the cans to get the most flavor from the consomme
2 Tablespoons Soy Sauce
3 Tablespoons Flour
3 Tablespoons Butter

Instructions

Heat oil in a large heavy skillet and brown beef chunks on two sides. Do this in batches, as overcrowding the pan will result in poor searing. Remove the beef tips to a plate once seared.
Use a damp paper towel to clean mushrooms. Cut them in quarters and sear in the same pan as the beef. Sear until starting to brown, stirring frequently.
Place the beef tips and the mushrooms in the crock pot. Add the remaining ingredients except for the flour and butter. They'll be used later to make the gravy. Cook on low for 6 hours.
Two hours before the cooking time is complete. Melt butter in a small fry pan over medium heat. Once the butter is melted, add the flour. Cook, stirring constantly until the mixture starts to turn a caramel color. Scrape the roux into the crock pot. Continue to cook for two hours. The butter and flour will thicken to a gravy texture.
Serve over mashed potatoes or cooked egg noodles.

Notes

Tips For Success:

Don't skip searing the meat. And don't crowd the pan when doing so. Getting a good sear on the beef adds an incredible layer of flavor. Chefs call this Maillard Reaction.

What no salt? The ingredient list does not contain adding salt. The reason for this is that the consomme and the soy sauce add a salty flavor.

Nutrition