This 3-ingredient slow cooker beef tips recipe is the kind of practical, cold-weather supper that earns a permanent place in the dinner rotation. Cubed petite sirloin becomes wonderfully tender as it cooks low and slow, while a simple combination of pantry staples transforms into a rich brown gravy that tastes far more involved than it really is. It is especially fitting for early autumn, when cooler evenings call for something hearty, comforting, and easy enough to put together without much fuss.
Serve these beef tips over hot buttered egg noodles, mashed potatoes, or fluffy rice to catch every bit of the savory gravy. For balance, add a simple green vegetable such as steamed green beans, roasted broccoli, or buttered peas, and if you like, a crisp salad or a piece of warm crusty bread on the side makes the meal feel especially complete.
3-Ingredient Slow Cooker Early Autumn Beef Tips using Cubed Petite Sirloin
Servings: 6
Ingredients
2 1/2 pounds cubed petite sirloin
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10 1/2 ounces
Cooked egg noodles, for serving
Directions
1. Place the cubed petite sirloin in the slow cooker and spread it into an even layer.
2. Sprinkle the dry onion soup mix evenly over the beef, then spoon the condensed cream of mushroom soup over the top.
3. Cover and cook on low for 6 to 8 hours, or until the beef is very tender and the sauce has turned into a rich gravy.
4. Stir well to combine the gravy, then taste and adjust with a little water if you prefer a looser sauce. Serve hot over cooked egg noodles.
Variations & Tips
Mushroom boost: If you want a deeper earthy flavor, add 8 ounces of sliced mushrooms during the last 2 hours of cooking. They blend beautifully with the gravy and make the dish feel even more autumnal.
Noodle, potato, or rice option: Egg noodles are classic here, but this gravy is just as good spooned over mashed potatoes or white rice. Pick the starch that best suits the rest of your meal or what you already have on hand.
For a thicker gravy: If you prefer a more spoon-coating sauce, remove the lid during the last 20 to 30 minutes of cooking to let the gravy reduce slightly. You can also stir the sauce well before serving, since it often thickens naturally as the soup and beef juices combine.
Make-ahead note: This recipe reheats very well, which makes it excellent for meal prep. Store leftovers in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave, adding a splash of water if the gravy tightens too much.