Monday, September 27, 2010

Crockpot Beef Tips and Rice

Braising beef, cut into meaty chunks, slow cooked in a well seasoned gravy and served over rice or egg noodles.

Crockpot Beef Tips and Rice

If you have a meat eater in your family, they will love these beef tips and so will you since the slow cooker does the cooking.

You may recall that earlier this summer after some prompting by the Facebook family, I invested in a newer slow cooker hoping to put together some easy meals.  Well, so far I've still not experimented enough to become a big fan of chicken in a crockpot, but there's one thing for sure, besides an excellent way to make a cheater pulled pork for sandwiches, it sure does come in handy for beef roasts doesn't it?

Now, in all fairness, at least to me, it's still not quite the same as a roast slow simmering on the stovetop, or slow cooking in the oven - I seriously can tell the difference! But... it sure is a handy device that lets you focus your attention on other things while producing a pretty darned good roast, nonetheless.

Here, I wanted to just do a very basic beef tip recipe without the usual onion soup mix, cream of something soup, or even a big pile of onions, so I decided to go with simple seasonings and a packet of gravy mix. Nothing new here. I chose Zatarain's Cajun brown gravy mix for the added flavor, and of course, a little sprinkle of my all too familiar to y'all, Slap Ya Mama! If you prefer not to use packaged products, you can certainly substitute homemade gravy for this recipe. Simply eliminate the gravy packet and make your own gravy from the drippings when the beef is cooked through and tender.

Once the tips were done, I was a little too impatient to wait for the slow cooker to get back hot enough to boil the gravy for thickening, so I removed the tips, and then carefully transferred the gravy to a saucepan, where I could get it up to a boil fast, and then let it simmer and thicken a little. I was very happy with the flavor of the tips and The Cajun gobbled it up. I served the tips and gravy over rice with a side of okra and tomatoes for me, and salad for non-okra-eating Cajun.

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Recipe: Crockpot Beef Tips and Rice

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 hours | Yield: About 4 to 6 servings

  • 1 (3-5 pound) braising roast (see note)
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 tablespoon of canola oil
  • 1/2 cup of beef broth
  • 1-1/2 cups of water
  • Splash of red wine, optional
  • 1 envelope of brown gravy mix
  • 1/4 teaspoon dried thyme
  • Dash of Worcestershire sauce
  • Dash of hot sauce
  • Cooked rice or egg noodles
  • Slurry of cornstarch and water, optional

Heat oil in a cast iron skillet over medium high heat. Cut meat into large cubes and toss with the black pepper and Cajun seasoning. Go light on the Cajun seasoning, since there is salt present in it and in both the commercial broth and the packaged gravy mix, so keep that in mind if you're watching your sodium. Wait to add any additional salt at the end, after tasting. Sear the meat in the hot oil until browned, transfer to crockpot. Add beef broth to the skillet and deglaze the skillet to remove all the browned bits. Transfer all of the liquid to the crockpot.

Whisk together the water, wine, brown gravy mix, thyme, Worcestershire and hot sauce; pour into the crockpot. Cover and cook on low for 8 to 10 hours or until fork tender. Remove beef tips, cover to keep warm, and set aside. Turn crockpot up to high and cook until gravy thickens. Can also carefully transfer to a saucepan on the stovetop to speed up thickening. If gravy is not thick enough, stir 1 tablespoon of cornstarch into a small amount of cool water to make a slurry, then whisk that into the gravy and bring to a boil. Reduce heat and simmer until thickened. Taste, adjust seasonings, and return tips to the gravy, just to warm through. Serve over rice or noodles.

Note: Use a braising type of roast for this recipe. You'll want an eye or bottom round (not top round) or a chuck (shoulder, arm, or blade) roast. I used a packet of Zatarain's Cajun brown gravy mix. If you prefer not to use packaged products, you can substitute homemade gravy for this recipe. Simply eliminate the gravy packet and make your own gravy from the drippings when the beef is cooked through and fork tender. May also add a can of cream of mushroom soup and a small can of drained, canned mushrooms.

For the Oven: Prepare as above, except preheat oven to 300 degrees F and transfer seared meat to a 9 x 13 inch baking dish. Whisk together the beef broth, water and seasonings, including hot sauce if using. Pour over the the meat and wrap tightly with several layers of aluminum foil. Bake for about 2-1/2 to 3 hours, or until meat is fork tender.


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©Deep South Dish
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Check These Recipes Out Too Y'all!

Crockpot Italian Beef for Sandwiches
Homemade Southern Beef Stew
Authentic Mexican Shredded Beef for Tacos

Posted by on September 27, 2010
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  1. Man, I've got a hankerin' for beef today and this would totally hit the mark!

  2. Looks awesome. I love cooking in the crockpot, expecially in the fall.

  3. I just love all you do! I seem to always go to your site hungry..Planning on going to store after work to make this yummy dish!

  4. I love crockpot meals! This sounds really good!

  5. I use my slow cooker every Sunday during the fall and winter, and this is going on my list.

  6. Love the crockpot!! This looks really good!

  7. It's chlly in my house today, and I refuse to turn the heat on yet, so just reading that recipe is warming me up!

  8. I have to admit that the beef tips and rice title didn't do much for me, but everything you make looks and sounds so good, I may have to try it - and I'm a crockpot fan.

  9. This has comfort food written all over it and will be perfect on those cool rainy days coming up.

  10. I'm a meat/potatoes/gravy kinda girl and always looking for great crock pot recipes. Thanks Mary! I can't wait to try this!

  11. Great recipe! Thanks for Sharing, I am always looking for beef tip recipes, as we have tons of them from purchasing our side of (freezer) beef each year.

  12. This is wonderful everyone enjoyed it Thank-you Mary...We would love for you to do a cookbook!!!! 8)

  13. So glad you enjoyed it!! I guess you're right - it would be much easier to have a cookbook at hand. Need to seriously try to fit one in. Thanks!!

  14. I saw were you said you weren't a fan of crockpot chicken and I have to say that I am not either. It just tastes funky! BUT, I have found a few recipes that I pulled different parts of and put them together to make some mighty fine crockpot chicken. Here it goes:

    Toss 4-5 chicken breast in crockpot (mine were frozen because I don't plan ahead)
    1/2-3/4 packet of Ranch seasoning
    A few squirts of Italian dressing
    1 chicken bullion cube
    1 cup water
    A few shakes of chili powder, cumin, garlic powder and a dash of salt and pepper.

    Let it cook for about 4 hours on high. It will fall apart and be SO delicious. We use it for tacos and enchiladas. Gonna try it on nachos soon.

    1. Thanks so much - seems I do vaguely remember one similar to that. My biggest problem with chicken was that I thought I could throw chicken in before leaving for work & show up back home 10 hours later thinking I'd have anything else but "shredded" chicken LOL!!

      Once I figured out chicken was fine in the CP when you are home, or only gonna be gone for about 4 to 5 hours, it's pretty good! Thanks so much for sharing this!

  15. Going to make this Tuesday as it is supposed to get cold again. I think I will add some mushrooms that last hour or so.

  16. Made this recipe over the weekend and family loved it. I tweeked it a little by not adding the Worcestershire or Thyme but it was still delicious. Family wanted to know when I could make it again and double the recipe so they would have it to enjoy for a couple of days!!

    1. Awesome Sharon - thanks so much for taking the time to come back by and let me know. That means a lot!


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