Why This Crock Pot Beef Tips and Rice Works
Listen, I’m not gonna lie. The first time I made this beef tips crock pot recipe, I thought the beef would be tough or the gravy too thin.
But six hours on LOW, and those beef cubes were so tender they practically fell apart when I stirred them. The gravy thickened up just right, coating every piece.
Noah actually said “Dad, this is better than the cafeteria” which, coming from a nine-year-old who thinks chicken nuggets are peak cuisine, felt like winning something. Chloe picked out all the beef pieces first (classic), and even Bennett managed to get some in his mouth instead of on Pepper.
✅ Cooks while you’re at work
✅ Set and forget convenience
✅ Fall-apart tender beef every time
✅ Family-friendly weeknight dinner
✅ Perfect for meal prep bowls
The best part? I prepped this in maybe ten minutes before my shift, came home to dinner already done, and actually got to sit with my family instead of scrambling in the kitchen while they ate
What Goes Into Your Crock Pot Beef Tips
The beef is what makes this whole thing work. You want sirloin or stew meat, cut into chunks that’ll break down slow and get that melt-in-your-mouth texture.
✔ Beef sirloin or stew meat : cut into 1½-inch cubes for even cooking and maximum tenderness
✔ Beef stock : the liquid gold that creates that rich, savory gravy
✔ Garlic, fresh and powdered : double the garlic because why not, adds serious depth
✔ Italian seasoning : or whatever dried herbs you’ve got, honestly it all works
✔ Ground cumin : my New Mexico roots showing, adds a warm, earthy note
The rest is basically pantry stuff. Salt, a little flour slurry if you want thicker gravy (I usually do), and rice you cook on the side. Not complicated, which is the whole point when you’re working 12-hour shifts.
My Must-Have Slow Cooker Accessories
As an Amazon Associate, I earn from qualifying purchases.
How to Make Beef Tips in Your Crock Pot
Making this while Bennett’s throwing Cheerios at Pepper and Noah’s asking for help with math homework is totally doable. That’s the beauty of the Crock Pot.
Cut your beef into chunks if it’s not already done. Toss everything into the Crock Pot insert.
Add the beef stock, minced garlic, garlic powder, cumin, salt, and Italian seasoning. Give it a quick stir so the beef’s coated.
For a simple beef tips in crock pot method, set your Crock Pot to LOW for 6-7 hours, or HIGH for 3-4 hours if you’re home and impatient.
About 30 minutes before serving, mix that flour and water together. Stir it into the beef to thicken the gravy.
Cook your rice separately according to package directions. Long-grain rice works great here.
Serve the beef and gravy right over the hot rice. Let it soak in.
The gravy thing took me a couple tries to figure out. Too early and it gets weird, too late and it’s still thin. But that 30-minute window? Perfect every time.
Best Rice for Slow Cooker Beef Tips Variations
Can you cook rice in a Crock Pot with beef tips?
Technically yeah, but I don’t recommend it. The rice gets mushy and absorbs too much liquid. I tried it once (because of course I did), and Rachel just looked at me like “really?” Better to cook it separately and keep the textures right.
If you want a thicker gravy, double that flour slurry. Some people like it almost stew-like, like crock pot bucket steak with gravy, especially for meal prep bowls where it all gets mixed together anyway. At home, we always serve it with jasmine rice because Rachel loves the fragrance, but honestly any long-grain rice works. Even instant rice when I’m really cutting corners (don’t tell the food bloggers).
Oh, and if you skip the cumin, it’s still good. Just more… I don’t know, generic? The cumin’s my New Mexico thing, reminds me of abuela’s kitchen back in Albuquerque. But Noah prefers it without, so sometimes I leave it out and add it to my own plate.
Cook Rice Separately or Together Reality Check
The Crock Pot keeps everything at that low, steady temperature that breaks down tough meat without drying it out. Six hours on LOW is my sweet spot, especially if I’m leaving for an early shift.
If you’re home and want it faster, HIGH for 3-4 hours works, but the texture’s slightly different. Not worse, just not quite as fall-apart. I learned that the hard way when I forgot to switch it to LOW before leaving for work and Rachel had to fix it mid-day (she was not thrilled).
The beef stock creates this rich base that just gets better as it cooks. By hour five, your house smells insane. By hour six, you’re ready to eat the Crock Pot itself.
If your crock pot brown gravy seems thin even after the flour slurry, just let it sit for 10 minutes off heat. It’ll thicken up as it cools slightly, kind of like magic but actually just science.
The Best Slow Cookers on the Market
As an Amazon Associate, I earn from qualifying purchases.
What to Serve with Beef Tips and Rice
At home, we always serve it with steamed broccoli on the side. Chloe complains every time, but if I put cheese sauce on it, she’ll eat at least three pieces. Progress, right?
Beef tips gravy over rice slow cooker
Style pairs really well with a simple green salad, especially after a long shift when I want something fresh and crunchy to balance all that richness. Rachel makes this lemon vinaigrette that cuts through the gravy perfectly. I found that combo by accident one Sunday when we had leftover salad, and now it’s a regular thing. The acidity just works.
Crusty bread for soaking up extra gravy is non-negotiable in our house. Noah will literally fight you for the last piece. We get the French bread from King Soopers, warm it up for five minutes, and it’s gone before I can even sit down. Sometimes I hide a piece in the kitchen for myself (parent survival tactics).
Roasted carrots work great too, especially in winter when you want everything warm and cozy. I’ll throw them in the oven while the beef’s finishing up, toss with olive oil and salt, and they’re done by the time rice is ready.
Keeping Your Crock Pot Beef Tips Fresh
Leftovers last longer than you’d expect, which is clutch when you’re meal prepping for the week or just don’t want to cook again tomorrow.
Storage
- At room temperature: Don’t leave it out more than 2 hours. Beef and gravy are a bacteria playground if you’re not careful.
- In the fridge: Transfer to an airtight container once it’s cooled down. Stays good for 3-4 days, and honestly tastes even better the next day when the flavors have had time to hang out together.
- In the freezer: Portion it into individual containers without the rice. Freezes beautifully for up to 3 months. Rice gets weird when frozen, so always freeze just the beef and gravy.
Reheating
Microwave works fine for a quick lunch at the hospital. Two minutes on high, stir, then another minute until it’s hot all the way through. Add a splash of water if the gravy’s too thick.
Stovetop is better if you’ve got time. Low heat, covered, stirring occasionally until it’s warmed through. Takes about 10 minutes but keeps the texture perfect.
If you froze it, thaw overnight in the fridge before reheating. Trying to nuke it from frozen takes forever and cooks unevenly, learned that during a particularly chaotic Monday morning.
Anti-waste tip
Leftover beef tips make killer tacos. Warm up some tortillas, add the beef, top with cilantro and a squeeze of lime. Bennett won’t touch them (too adventurous), but Rachel and I demolish them for lunch.
Got questions? Yeah, me too the first time I made this.
My Favorite Slow Cooker Cookbooks
As an Amazon Associate, I earn from qualifying purchases.
Questions About Crock Pot Beef Tips and Rice
Making Crock Pot Beef Tips and Rice some questions for me the first few times. The pasta texture thing confused me until I figured out the timing.
How much liquid for rice in Crock Pot beef tips?
I use 2 cups of beef stock for the beef, but cook the rice separately with its own water. Keeps everything from getting mushy.
How to keep rice from getting sticky in Crock Pot?
Don’t cook it in the Crock Pot with the beef. Make it separately right before serving, and you’ll get fluffy rice every time.
Can I use parboiled rice with slow cooker beef tips?
Yeah, parboiled rice holds up better if you insist on cooking it with the beef. But I still recommend cooking it separately for best results.
Why is my beef tips gravy watery?
Happened to me too. Add that flour slurry 30 minutes before serving, not at the end. Makes all the difference for thick, rich gravy.
The Full Crock Pot Beef Tips and Rice Recipe
This Crock Pot beef tips and rice saved my sanity more times than I can count. You get tender, fall-apart beef in mushroom gravy-like richness, all while you’re doing literally anything else. Perfect for those days when cooking feels impossible.
Crock Pot Beef Tips and Rice
Equipment
- 6-quart Crock Pot or slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Small bowl for flour slurry
- Separate pot for cooking rice
Ingredients
- 1½ pounds beef sirloin or stew meat cut into 1½-inch cubes
- 2 cups beef stock
- 1½ teaspoons salt
- 1½ teaspoons Italian seasoning or your favorite dried herb mix
- 2 cloves garlic finely minced
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 tablespoon flour mixed with 1 tablespoon water optional for thickening
- 2 cups cooked rice for serving
Instructions
- Place the beef cubes in your Crock Pot insert. No need to brown them first, just toss them in.
- Add the beef stock, salt, Italian seasoning, minced garlic, garlic powder, and cumin directly over the beef.
- Stir everything together so the beef is coated in the seasonings and submerged in the liquid.
- Cover and cook on LOW for 6-7 hours, or HIGH for 3-4 hours if you’re in a rush. The beef should be fork-tender when done.
- About 30 minutes before serving, mix the flour and water in a small bowl until smooth. Stir this slurry into the Crock Pot to thicken the gravy.
- While the gravy thickens, cook your rice separately according to package directions. I use long-grain rice or jasmine rice.
- Serve the beef and gravy generously over the hot rice. Let it soak in for a minute before digging in.
Notes
- If you want it spicier, add a pinch of red pepper flakes with the other seasonings, that’s what I do when it’s just Rachel and me eating.
- The flour slurry is technically optional, but it makes the gravy thick enough to coat the rice properly instead of just pooling at the bottom.
- One time I used cornstarch instead of flour and it worked fine, just made the gravy a bit shinier.
- You can totally use parboiled rice if you’re cooking the rice in the Crock Pot with everything else, but honestly I’d still recommend cooking it separately for better texture and so you can control the resting time.
Make This Your Weeknight Winner
Coming home to Crock Pot beef tips and rice already done never gets old. That first bite when the beef just falls apart and the gravy soaks into the rice, that’s the whole reason I love my Crock Pot.
If you make this, I’d love to hear how it goes. Drop a comment below with your tweaks or tag #slowcookerComfort and @slowcookerComfort if you share a photo. Seriously, seeing how other people make it their own makes my day between shifts.
And if this saved you from ordering takeout after a brutal workday, hit those stars below to rate it. More folks find these recipes when you do, which means more families eating actual home-cooked food instead of drive-thru for the third time this week
