Description
This easy American-style crockpot beef tips recipe offers fall-off-the-bone tenderness and rich gravy. Using halal beef and vegetable broth, it’s perfect for busy days with a total cook time of under 24 hours.
Ingredients
Beef Chuck Roast (1.5-2 lbs)
Olive Oil (1 tbsp)
Onion (1 whole, thinly sliced)
Garlic (3 cloves, minced)
Carrots (about 2 medium-sized)
Fresh Thyme (1 tsp)
Vegetable Broth (2 cups)
Tomato Paste (2 tbsp)
Cornstarch (2 tbsp)
Mushrooms (4 oz, optional)
Instructions
Cut beef chuck roast into 45g cubes
Thinly slice onion
Peel and mince garlic
Peel and slice carrots
Heat olive oil in a skillet until smoking
Pat beef dry and coat with ½ tsp salt per batch
Sear 4-5 beef cubes at a time until browned on all sides
In a different skillet, add oil and sauté onions until soft (4-5 minutes)
Add garlic, sliced carrots, and thyme; cook until fragrant
Transfer seared meat into crockpot; pour in vegetable broth and tomato paste
Cover and cook on low for 8-10 hours
If using mushrooms, add them during the final 2 hours
After cooking, mix cornstarch with ½ cup broth, stir into meat mixture, and simmer briefly for a thicker gravy
Check internal meat temperature after 8 hours (should be 140°F)
Notes
Use grass-fed beef if available for richer flavor
Tomato paste can be replaced with ¼ cup unsweetened tomato sauce
Thyme can be substituted with dried rosemary for variation
Storage: Refrigerate leftovers for up to 4 days
Avoid overcooking to prevent meat from disintegrating
- Prep Time: 20
- Cook Time: 480
- Method: Slow Cooking
- Cuisine: American