Try this Crockpot Beef Tips and Gravy recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 98.2783468333333 mg
- Fat 12.927382545 g
- Fiber 0 g
- Protein 31.207155056 g
- Saturated Fat 4.74760013933333 g
- Serving Size 1 1 Serving (151g)
- Sodium 90.9027729527778 mg
- Sugar 0 g
- Trans Fat 1.16422041633333 g
- Calories 249 calories
Step-by-step
- Place the beef tips in the Crockpot.
- Sprinkle the soup mix and seasonings over top.
- Pour gravy over all then stir to blend.
- Turn Crockpot on low and cook 6 to 8 hours until meat is fork tender.
- Serve over a bed of rice for a delicious, easy and affordable weeknight meal.
Canned beef gravy anchors this preparation by supplying a pre-emulsified starch network that thickens further as moisture evaporates during extended simmering inside the ceramic vessel. Without this commercial base, pure meat juices alone would yield a thin broth rather than a clingy sauce. Selecting the correct cut of meat dictates the final tenderness because collagen requires sustained heat to break down into gelatin. Maintaining a reliable low temperature setting between 190 and 200 degrees Fahrenheit ensures the muscle fibers relax instead of tightening into dense protein strands.
Subsequent meals benefit immensely from this preparation because structural starches continue retrograding overnight in the refrigerator. Dense gravies often form a firm gel when chilled below 40 degrees Fahrenheit due to the gelatin extracted from the meat and processed thickeners. Reheating requires gentle stirring over medium-low heat with two tablespoons of water added per cup of gravy to restore the original fluidity without scorching the bottom of the pan. Stored properly in an airtight container, the cooked beef retains optimal quality for up to four days.
Slicing or shredding the chilled beef tips before reheating allows the interior fibers to absorb loosened cooking liquid much faster than leaving large chunks intact. Cold beef absorbs moisture more evenly when submerged in liquid prior to heat application, preventing the exterior from drying out. Adjusting the seasoning with freshly cracked black pepper at this stage revives volatile aromatics that dissipate during prolonged holding cycles. Precision matters when balancing salinity because canned gravies concentrate significantly as water escapes through the unsealed lid gaps.
Portioning the remnants into shallow glass containers accelerates cooling rates through the danger zone below 140 degrees Fahrenheit. Rapid temperature reduction inhibits bacterial proliferation while preserving the unctuous mouthfeel established during the initial six-hour cook. Transforming these portions into alternative formats like open-faced sandwiches on toasted sourdough utilizes the thick sauce effectively without requiring additional thickeners. Success relies entirely on respecting these thermal thresholds during both the slow cook and the eventual reheat.
