Father's Day Feast: Only 5 ingredients. Perfect for those busy weekends when you want a hearty meal without standing over a hot stove.

This 5-ingredient slow cooker beef tips recipe is designed for those weekends when you want something worthy of a Father’s Day feast but don’t have time to hover over the stove. Using raw beef sirloin tips keeps the dish tender yet lean, and a simple pantry-friendly gravy mix does the heavy lifting.

Slow-cooked, the beef turns succulent and spoon-tender in a thick, caramelized brown gravy that feels like classic Midwestern comfort food with almost no hands-on effort.

Serve these beef tips ladled over a bed of creamy mashed potatoes, buttered egg noodles, or steamed white rice so all that rich brown gravy has something to soak into. A simple green side—like roasted green beans, a crisp salad with vinaigrette, or steamed broccoli—balances the richness.

Warm dinner rolls or crusty bread are great for swiping up any extra sauce, and if you’re making this for a Father’s Day spread, round out the table with coleslaw or a simple tomato-cucumber salad for a fresh counterpoint.

5-Ingredient Slow Cooker Beef Tips

Servings: 6

Ingredients

2 1/2 pounds raw beef sirloin tips, trimmed and cut into large bite-size pieces
1 (10.5-ounce) can condensed beef broth or beef consommé
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet brown gravy mix (or mushroom gravy mix)
1 medium yellow onion, thinly sliced

Directions

Place the sliced onion in an even layer on the bottom of a 5- to 7-quart slow cooker. This creates a flavorful bed that also helps keep the beef from sticking.

Add the raw beef sirloin tips on top of the onions in an even layer, breaking up any pieces that are stuck together so they cook evenly.

In a medium bowl, whisk together the condensed beef broth, condensed cream of mushroom soup, and brown gravy mix until smooth and no dry pockets remain. This mixture will look thick now but will loosen as it cooks and the beef releases juices.

Pour the gravy mixture evenly over the beef tips and onions, making sure all of the meat is coated. Do not add extra water; the slow cooker will create plenty of moisture.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef tips are very tender and the gravy is bubbling and glossy. Avoid lifting the lid during the first few hours so the cooker maintains its heat.

Once the beef is fork-tender, taste the gravy and adjust seasoning only if needed with a small pinch of salt or pepper (many gravy mixes are already well-seasoned, so go lightly). Stir gently to combine the beef, onions, and gravy.

Turn the slow cooker to WARM and let the beef tips rest for 10 to 15 minutes with the lid slightly ajar; this allows the gravy to thicken a bit more and the steam to settle. Serve hot over mashed potatoes, noodles, or rice, spooning plenty of the thick brown gravy over each portion.


Variations & Tips

To keep this firmly in the 5-ingredient lane, the recipe relies on ready-made gravy components, but there’s room to personalize. For a deeper, more robust flavor, you can sear the sirloin tips in a hot skillet with a teaspoon of oil before adding them to the slow cooker; this step is optional but adds caramelized notes that echo a classic roast.

If you prefer a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking, then cover and let it bubble until glossy. For a mushroom-forward version, replace the yellow onion with 2 cups of thick-sliced cremini mushrooms (or use half onion, half mushrooms) while still keeping the total ingredient count at five.

To lean into a more peppery, steakhouse-style profile, use a peppered brown gravy mix or add a generous pinch of freshly ground black pepper at the end.

Food safety tips: Always start with raw beef sirloin tips that are cold from the refrigerator, not left out at room temperature. Keep the slow cooker on LOW or HIGH as directed—do not use a “keep warm” setting for cooking, since it may not bring the beef quickly enough through the food safety temperature zone. Avoid overfilling the slow cooker more than about two-thirds full so heat circulates properly.

When the beef tips are done, the internal temperature of the meat and gravy should reach at least 165°F (74°C); most slow cookers will exceed this during the cook time, but if in doubt, check with an instant-read thermometer. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat gently on the stove or in the microwave until steaming hot before serving.