There is a reason slow cooker beef tips show up so often at church suppers, Sunday dinners, and potlucks across the Midwest: they are deeply comforting, economical, and almost impossibly easy to prepare. Using cubed chuck steak gives you all the rich beefy flavor you want, and with just a few pantry-friendly ingredients plus a long, gentle cook, the meat turns tender enough to cut with the side of a fork while the gravy becomes silky and full of savory flavor.
Serve these beef tips over mashed potatoes, buttered egg noodles, or steamed white rice so none of that gravy goes to waste. For sides, I like green beans, glazed carrots, corn, or a simple salad, and a pan of dinner rolls or sliced bread is always welcome for mopping up the sauce.
3-Ingredient Slow Cooker Church Sunday Beef Tips using Cubed Chuck Steak
Servings: 6
Ingredients
2 1/2 pounds cubed chuck steak
1 ounce dry onion soup mix
2 cans (10.5 ounces each) condensed cream of mushroom soup
Directions
1. Place the cubed chuck steak in the bottom of a 5- to 6-quart slow cooker, spreading it into an even layer.
2. In a medium bowl, stir the dry onion soup mix into the condensed cream of mushroom soup until evenly combined.
3. Spoon the soup mixture over the beef, covering it as evenly as you can. Cover with the lid 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 hot and smooth.
4. Stir gently before serving so the gravy coats every piece. Taste and add black pepper if you like, then spoon the beef tips and gravy over mashed potatoes, noodles, or rice.
Variations & Tips
Make it richer: If you keep a slightly less strict pantry version, add 1 cup low-sodium beef broth for a looser gravy or 1 tablespoon Worcestershire sauce for deeper savory flavor. Either addition works especially well if you plan to serve the beef over rice or noodles.
Skip the mushroom texture: If anyone at the table objects to mushroom pieces, use condensed golden mushroom soup or cream of celery soup instead. You will still get that classic church-basement style gravy, but with a smoother look and a slightly different savory note.
For the most tender beef: Chuck needs time, so low and slow is your friend here. If the beef still seems a bit firm, give it another 30 to 60 minutes rather than serving too early; once the connective tissue breaks down, the texture changes dramatically.
Easy finishing tip: If the gravy seems thicker than you want, stir in a splash of hot water or broth right before serving. If it seems too thin, leave the lid off for the last 20 to 30 minutes on high so a little extra moisture can cook away.
Leftover idea: Refrigerated leftovers reheat beautifully and may taste even better the next day. Spoon them over toast, baked potatoes, or buttered noodles for an easy Monday supper.