There is something mighty comforting about a slow cooker supper that takes just a handful of ingredients and turns them into a meal that tastes like it simmered on the back of the stove all day. These beef tips made with cubed ball tip roast are the kind of plain, practical Midwestern dish that earns a regular place at the table, especially on a chilly weekend when everyone wanders through the kitchen asking when supper will be ready. The slow cooking does the heavy lifting, giving you tender beef and a rich, savory gravy with hardly any fuss at all.
Spoon these cozy beef tips over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that gravy goes to waste. A side of green beans, sweet corn, or simple glazed carrots fits right in, and if you have a pan of warm biscuits or a slice of good sandwich bread nearby, you'll be glad for it when it comes time to swipe the plate clean.
3-Ingredient Slow Cooker Cozy Weekend Beef Tips using Cubed Ball Tip Roast
Servings: 6
Ingredients
2 1/2 pounds cubed ball tip roast
1 packet onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10 1/2 ounces
Directions
1. Place the cubed ball tip roast into the slow cooker insert and spread it out in an even layer.
2. Sprinkle the 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 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and the sauce has turned into a rich gravy.
4. Stir gently, then serve hot over mashed potatoes, noodles, or rice.
Variations & Tips
Add mushrooms: If your family loves an earthier flavor, stir in 8 ounces of sliced mushrooms during the last 2 hours of cooking. They soften nicely and make the gravy taste even heartier.
Make it stretch: This recipe is easy on the budget and stretches beautifully. Serve the beef tips over a generous bed of noodles or mashed potatoes if you need to feed a few extra folks around the table.
Thicken the gravy: If you prefer a thicker gravy, leave the lid off for the last 20 to 30 minutes of cooking, or stir in a small slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water, then cook a little longer until it tightens up.
Season to taste: Onion soup mix is usually plenty salty, so wait until the end before adding any extra salt. A few turns of black pepper right before serving wake up the whole pot.
Store leftovers: Leftover beef tips keep well in the refrigerator for up to 3 days. Reheat slowly on the stove or in the microwave with a splash of water if the gravy has thickened too much overnight.