Beef Tips Gravy Slow Cooked Recipes

SLOW COOKER BEEF TIPS AND GRAVY

Steps:

• Combine flour, garlic and onion powders and salt and pepper in a ziplock bag and toss meat to coat.
• Heat oil to medium in a skillet or stove top safe slow cooker and brown meat.
• Combine remaining ingredients and pour over top of meat in slow cooker.
• Cook on low for 8-10 hours
• Serve over mashed potatoes.

SLOW COOKER BEEF TIPS

Steps:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.

FESTIVE SLOW-COOKED BEEF TIPS

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon to a 3- or 4-qt. slow cooker., In same pan, add onion and celery; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add broth, wine, rosemary and bay leaf. Bring to a boil; cook until liquid is reduced to about 2 cups, 8-10 minutes., Pour over beef in slow cooker; stir in mushrooms. Cook, covered, on low until meat is tender, 6-8 hours. Remove rosemary and bay leaf., In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into beef mixture. Serve with noodles.

BEEF TIPS & GRAVY - SLOW COOKED

Steps:

• Place the cubed beef and chopped onion in the bottom of the slow cooker.
• Mix both packets of brown gravy mix with 1 cup of water, and pour over the beef tips.
• Add the mushrooms and liquid from the can, if using.
• Add bouillon cube and set the slow cooker to high for 3-4 hours (or low for 6-8 hours).
• Place the brown rice, salt and remaining 2 1/2 cups of water in a wide, shallow pan. Bring it to a boil. Reduce the heat to simmer, cover the pan and cook for 30 minutes.
• Fluff the rice with a fork and place a serving on each plate. Ladle the beef and gravy over the rice for serving.

SLOW-COOKER PRIME RIB ROAST

Steps:

• In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
• Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
• Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
• Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.