There is something mighty comforting about a slow cooker supper that asks so little of you and gives back so much at the table. These harvest beef tips are the kind of meal that feels right at home on a chilly evening, with cubed chuck roast turning fork-tender as it simmers down into a deep, savory gravy. It is a practical Midwestern sort of dish too, built from simple pantry help and a humble cut of beef, the kind of recipe that proves once again you do not need a long list of ingredients to make a supper folks remember.
Spoon these beef tips over mashed potatoes, buttered egg noodles, or plain white rice so not a drop of that gravy goes to waste. On the side, green beans, glazed carrots, sweet corn, or a simple salad all fit nicely, and if you have a piece of warm bread or a biscuit for mopping the plate, all the better.
3-Ingredient Slow Cooker Harvest Beef Tips using Cubed Chuck Roast
Servings: 6
Ingredients
2 1/2 to 3 pounds cubed chuck roast
1 packet brown gravy mix, about 0.87 ounce
1 can condensed French onion soup, 10 1/2 ounces
Directions
1. Place the cubed chuck roast in the slow cooker in an even layer.
2. Sprinkle the brown gravy mix evenly over the beef, then spoon the condensed French onion soup over the top.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and the gravy is rich.
4. Stir gently, breaking up any larger pieces if needed, and serve hot over mashed potatoes, noodles, or rice.
Variations & Tips
Add mushrooms: If you would like a little extra harvest flavor, stir in 8 ounces of sliced mushrooms during the last 1 to 2 hours of cooking. They bring an earthy note that fits beautifully with the beef and gravy.
Make it a fuller meal: For a one-pot supper feel, add peeled carrots or small potato chunks around the beef at the start. They will soak up that savory gravy and turn this into an even heartier cold-weather meal.
Thicken the gravy: If you prefer a thicker gravy, remove the lid during the last 20 to 30 minutes of cooking, or stir in a small cornstarch slurry made with 1 tablespoon cornstarch and 1 tablespoon cold water until the gravy reaches the consistency you like.
Choose the right beef: Chuck roast is the best choice here because it has enough marbling to turn tender in the slow cooker. Leaner stew meat can work in a pinch, but it will not have quite the same rich texture.
Leftover tip: Leftovers reheat very well the next day and may taste even better once the flavors settle in. Store them in the refrigerator and warm gently on the stove or in the microwave, adding a splash of water or broth if the gravy tightens up.