This 4-ingredient slow cooker block party beef is the kind of dish my neighbors back home still talk about years later. It’s as simple as laying raw beef round tip steaks in the slow cooker, sprinkling over a hearty Midwest-style seasoning mix, then letting time and low heat do the work. I first started making a version of this for church potlucks when beef round was on sale and I needed something that could feed a crowd without keeping me tied to the stove. The meat cooks up tender and flavorful, perfect for piling on buns at a block party or small-town gathering, and you’d never guess it started with just four basic ingredients.
Serve this shredded beef piled high on soft sandwich buns or sturdy hoagie rolls, with the cooking juices spooned over the top. Classic sides like creamy coleslaw, potato salad, baked beans, or corn on the cob fit right in with the block party feel. A simple green salad or sliced garden tomatoes help balance the richness. Set out pickles, sliced onions, and a bottle of barbecue sauce for folks who like to dress their sandwiches up a bit, and keep a slow cooker of the beef on “warm” so guests can come back for seconds.
4-Ingredient Slow Cooker Block Party BeefServings: 8-10
Ingredients
3 pounds beef round tip steaks, thinly sliced into strips
1 (1-ounce) packet dry onion soup mix
1 tablespoon coarse steak seasoning (or coarse salt, pepper, and garlic blend)
1 cup beef broth
Directions
Lay the thinly sliced raw beef round tip steaks in an even layer on the bottom of a 5- to 6-quart slow cooker. The slices can overlap a bit, but try to spread them out so they cook evenly.
Sprinkle the dry onion soup mix evenly over the top of the raw beef, making sure most of the meat has some of the mix on it.
Sprinkle the coarse steak seasoning evenly over the beef and soup mix, so the meat is speckled with the coarse spices.
Pour the beef broth gently around the edges of the slow cooker, trying not to wash the seasonings off the top of the meat.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the beef is very tender and easy to pull apart with a fork.
Once the beef is tender, use two forks to gently shred or break up the steak slices right in the slow cooker, mixing them into the seasoned juices.
Taste the beef and adjust the seasoning if needed with a little more coarse salt or pepper. Turn the slow cooker to WARM and let it sit for 15 to 20 minutes so the shredded meat can soak up more of the juices before serving.
Serve the hot block party beef straight from the slow cooker, spooned onto sandwich buns or plates, with some of the flavorful juices drizzled over the top.
Variations & Tips
For a little sweetness and tang, you can swap half of the beef broth (1/2 cup) for barbecue sauce or cola, but keep the total liquid to about 1 cup so the beef doesn’t get soupy. If you like things spicier, add 1/2 teaspoon crushed red pepper flakes or a few dashes of hot sauce along with the steak seasoning. To make it more like a French dip, use low-sodium beef broth and add 1 teaspoon dried thyme and 1 bay leaf; serve the juices in small cups for dipping. If your crowd prefers leaner meat, trim visible fat from the round tip steaks before slicing; just remember that lean cuts stay more tender when cooked low and slow rather than rushed on high heat. You can also use this beef over mashed potatoes, egg noodles, or rice instead of sandwiches—just keep the seasonings the same. For food safety, always start with fresh, properly refrigerated beef and keep it chilled until you’re ready to place it in the slow cooker. Do not thaw meat on the counter; thaw in the refrigerator. Make sure your slow cooker is set to LOW or HIGH as directed and avoid cooking on the “warm” setting from the start. Leftovers should be cooled and refrigerated within 2 hours and used within 3 to 4 days, or frozen in airtight containers for longer storage. Reheat leftovers to a steamy, piping-hot temperature before serving.
