Description
Delicious and tender slow cooker beef tips with savory gravy.
Ingredients
Scale
- 3 pounds boneless chuck roast
- 1 tablespoon canola oil
- 1 cup diced white or yellow onion
- 8 ounces sliced button mushrooms
- ¼ cup all-purpose flour (divided)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary (crushed)
- 1 ¼ cups beef broth
- to taste salt and pepper
Instructions
- Heat a large skillet over medium-high heat.
- While skillet is heating up, trim the fat from the roast and cube it.
- Add oil and swirl pan to coat.
- Season roast with salt and pepper.
- Brown roast on all sides, and then remove to a plate.
- Stir in onions and mushrooms, and cook until beginning to soften, about 3 minutes.
- Sprinkle flour and herbs over vegetables, and stir in. Cook, stirring constantly, for 1 minute.
- Whisk in beef broth, scraping up any browned bits from the pan, and bring to boil.
- Remove gravy from heat.
- Add the browned beef cubes to the slow cooker insert.
- Pour the gravy over the beef tips.
- Cover and cook on low for about 8 hours, or until roast is fork tender.
- In a bowl, add 1 cup of gravy from the slow cooker and remaining 2 tablespoons flour. Stir together until combined.
- Whisk beef/flour mixture into slow cooker, and let it continue to cook for 20-30 minutes.
Notes
- This recipe works great with different cuts of beef, but chuck roast is ideal for slow cooking.
- Make sure to scrape the browned bits from the skillet for added flavor.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg