This 4-Ingredient Slow Cooker Sunday Beef Tips is the kind of hands-off comfort food that makes a busy day feel a whole lot easier. Cubed bottom round slowly cooks into fork-tender bites in a rich brown gravy, and it is exactly the sort of meal that feels right for a quiet Sunday or a simple weeknight dinner when you want something hearty waiting for you at home. Using just a few pantry-friendly ingredients keeps it practical without giving up that old-fashioned, homestyle flavor.
Serve these beef tips over creamy mashed potatoes, buttered egg noodles, or fluffy white rice to soak up every bit of the gravy. A side of green beans, roasted carrots, or a simple salad rounds everything out nicely, and warm dinner rolls or crusty bread are always a good idea if you want to lean fully into the comfort-food mood.
4-Ingredient Slow Cooker Sunday Beef Tips using Cubed Bottom Round
Servings: 6
Ingredients
2 1/2 pounds bottom round beef, cut into 1 1/2-inch cubes
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10 1/2 ounces
1 1/2 cups beef gravy
Directions
1. Lightly coat the inside of a 6-quart slow cooker with nonstick spray if desired for easier cleanup. Add the cubed bottom round beef to the slow cooker.
2. In a medium bowl, stir together the dry onion soup mix, condensed cream of mushroom soup, and beef gravy until smooth and well combined.
3. Pour the gravy mixture over the beef and stir so all the pieces are evenly coated.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and the gravy is rich and hot.
5. Stir well before serving, then spoon the beef tips and gravy over mashed potatoes, noodles, or rice.
Variations & Tips
Make it extra savory: If you keep pantry staples on hand, add a splash of Worcestershire sauce or a teaspoon of garlic powder to the gravy mixture for a deeper flavor. It is still very low effort, but it gives the sauce a little extra something.
Thicken the gravy: If you like an even thicker gravy at the end, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the slow cooker during the last 20 to 30 minutes of cooking on high.
Use the right cut: Bottom round works well here because the slow cooker has time to break it down. Keep the cubes fairly even in size so they cook at the same rate and turn tender together.
Meal prep tip: This is a great make-ahead dinner for busy weeks. You can cube the beef and mix the sauce the night before, then store them separately in the fridge so everything is ready to dump into the slow cooker in the morning.
Swap the serving base: Mashed potatoes are my favorite for this, but buttered noodles, rice, or even spooning the beef tips over thick toast all work well depending on what you have around the house.