When the weather turns cool and everybody starts asking for something hearty, this 4-Ingredient Slow Cooker Autumn Beef Tips recipe is the kind of supper that makes the whole house feel cozy. Using cubed flank steak keeps things simple, and the slow cooker does the work of turning it into fork-tender bites in a rich, comforting gravy. It is an easy family-style meal with that old-fashioned pot roast feeling, but with even less fuss on a busy day.
Serve these beef tips over buttery egg noodles, mashed potatoes, or fluffy rice to catch every bit of the gravy. For sides, I like simple green beans, roasted carrots, or a crisp salad with apples and pecans to lean into those autumn flavors. Warm dinner rolls on the side are always welcome too, especially if you have gravy lovers at the table.
4-Ingredient Slow Cooker Autumn Beef Tips using Cubed Flank SteakServings: 6
2 pounds flank steak, cut into bite-size cubes
1 packet brown gravy mix
1 packet onion soup mix
1 can (10.5 ounces) condensed cream of mushroom soup
Cooked egg noodles, for serving (optional but recommended)
Chopped parsley, for garnish (optional)
1. Place the cubed flank steak in the slow cooker in an even layer.
2. In a medium bowl, stir together the brown gravy mix, onion soup mix, and condensed cream of mushroom soup until blended into a thick sauce.
3. Spoon the sauce over the beef, then stir gently so all the pieces are well coated.
4. Cover and cook on low for 6 to 8 hours, or until the beef is very tender and easy to pull apart with a fork.
5. Give the beef tips a final stir, then serve hot over cooked egg noodles and sprinkle with parsley if you like.
Variations & TipsFor extra savory flavor: Add 8 ounces of sliced mushrooms to the slow cooker at the beginning. They cook down into the gravy and make the dish feel even heartier.
For picky eaters: Serve the beef and gravy over mashed potatoes instead of noodles. Kids who are not big on texture sometimes prefer the softer, smoother bite.
To thin the sauce: If your gravy is thicker than you like at the end of cooking, stir in a splash of beef broth or water a little at a time until it loosens up.
Make it ahead: You can cube the steak and mix the sauce the night before. Store them separately in the refrigerator, then combine everything in the slow cooker in the morning.
Leftover tip: Leftover beef tips reheat beautifully and taste wonderful spooned over toast, baked potatoes, or even tucked into a warm sandwich roll for lunch the next day.