These 3-ingredient slow cooker beef tips are exactly the kind of low-effort, high-comfort dinner that makes busy fall weeks feel a little easier. Using cubed bottom round steak keeps the recipe budget-friendly, and the slow cooker does the heavy lifting while the beef turns tender in a rich, savory sauce. It is the sort of dish that feels right at home at a casual bonfire, game night, or Sunday supper, especially when you need something cozy that can stay warm for hours.
Serve these beef tips over mashed potatoes, buttered egg noodles, or white rice to catch every bit of the sauce. For a full cold-weather meal, add green beans, roasted carrots, or a simple side salad, and if you are feeding a crowd outdoors, soft rolls and a crock of mac and cheese make this especially hearty and easy to share.
3-Ingredient Slow Cooker Bonfire Night Beef Tips using Cubed Bottom Round Steak
Servings: 6
Ingredients
2 pounds cubed bottom round steak
Directions
1. Add the cubed bottom round steak to the slow cooker and spread it into an even layer.
2. Sprinkle the onion soup mix evenly over the beef, then spoon the condensed cream of mushroom soup on top.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and the sauce is hot and savory.
4. Stir well before serving so the sauce coats all of the beef, then spoon over mashed potatoes, noodles, or rice if desired.
Variations & Tips
Make it extra saucy: If you want more gravy for serving over potatoes or noodles, stir in 1/2 cup of beef broth before cooking. It thins the condensed soup just enough while still keeping the sauce rich.
Add mushrooms or onions: A handful of sliced mushrooms or a thinly sliced onion can go right into the slow cooker with the beef. This is a good way to stretch the meal a little when you are feeding extra people around the fire.
Use the right cut: Bottom round steak is lean, so low and slow cooking works best here. Give it the full cooking time on low when possible for the most tender texture.
Meal prep tip: This recipe reheats very well, which makes it great for lunches the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently so the beef stays tender.
