This slow-cooker "no peek" method gives you tender, flavorful beef with almost zero babysitting — just set it and forget it. I first tried this recipe on a busy weeknight and loved how the kitchen smelled like Sunday dinner by the time we sat down. If you like hands-off comfort food, this one delivers reliably.
Why Make This Recipe
- Deep, savory flavor with minimal prep — toss ingredients into the crockpot and go.
- Excellent for meal planning: makes great leftovers and stretches to feed a crowd.
- Nutritious protein from beef, and you can add vegetables for extra vitamins and fiber.
- Low-effort technique: no stirring or peeking needed, which prevents heat loss and keeps meat tender.
- Personal note: I love this recipe because searing the meat first adds a caramelized layer of flavor that elevates the whole dish.
Recipe Overview
- Prep time: 15 minutes (plus optional 10 minutes to sear)
- Cook time: 7–8 hours on Low or 3–4 hours on High
- Total time: 7 hours 15 minutes–8 hours 15 minutes (with sear)
- Servings: 6 (about 4–6 oz cooked beef per person)
- Difficulty: Easy
- Method: Slow cooker (set-and-forget slow braise with optional stovetop sear and final gravy thickening)
My Experience Making This Recipe
I tested this version several times using a 6-quart slow cooker and found consistent results when I used chuck roast cut into 1½-inch cubes. The biggest discovery was that a quick sear and a short deglaze with beef broth made the finished gravy noticeably richer without adding work.
How to Make Easy No Peek Beef Tips
Start with 2 pounds of beef chuck, trimmed and cut into 1½-inch cubes. Season with 1 tsp kosher salt and ½ tsp black pepper, then sear in a hot skillet with 2 tbsp oil for 2–3 minutes per side to build color. Transfer meat to a 6-quart slow cooker and add 1 can (10.5 oz) cream of mushroom soup, 1 packet (1 oz) onion soup mix, 1 cup beef broth, 2 tbsp Worcestershire sauce, and 1 tsp garlic powder. Cover and cook on Low 7–8 hours (or High 3–4 hours) until fork-tender. If you prefer thicker gravy, whisk 2 tbsp cornstarch with 3 tbsp cold water and stir into the cooker in the last 10–15 minutes on High (or transfer to a saucepan and simmer until thickened). Expect fork-tender beef and a glossy, savory gravy.
Expert Tips for Success
- Choose the right cut: beef chuck or blade roast gives the best balance of fat and connective tissue for tender results.
- Sear for flavor: quickly brown the cubes in a hot skillet to add Maillard flavor; deglaze the pan with a splash of broth and pour those browned bits into the crockpot.
- Low and slow: cooking on Low for 7–8 hours breaks down collagen into gelatin for a silky mouthfeel; only use High if you’re short on time.
- Finish properly: thicken with a cornstarch slurry (2 tbsp cornstarch + 3 tbsp cold water) for a clear, shiny gravy rather than flour, which can cloud the sauce.
- Equipment: use a 6-quart slow cooker for even cooking; a heavy skillet (cast iron or stainless) works best for searing.
How to Serve Easy No Peek Beef Tips
- Classic: spoon over creamy mashed potatoes and top with pan juices for a weeknight roast-dinner feel.
- Noodles: serve on buttered egg noodles with a sprinkle of chopped parsley for color and freshness.
- Vegetables: add roasted carrots and steamed green beans for color, texture, and balance.
- Occasion tip: this is great for potlucks and busy holiday prep since it keeps warm in the crockpot. For another cozy meal idea, pair it with a bold bowl like this bold and nourishing mulligatawny soup on nights when you want soup-first starters.
Storage and Reheating Guide
Refrigerate leftover beef tips in an airtight container within 2 hours of cooking; consume within 3–4 days. For longer storage, freeze in freezer-safe containers or heavy-duty bags for up to 3 months — leave a small headspace and label with date. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat until simmering (keep temp around 160–175°F) and stir occasionally; add a splash (2–4 tbsp) of beef broth if sauce seems thick or dried. You can also reheat in the microwave in 1-minute bursts, stirring between intervals, or set the slow cooker to Low and warm for 45–90 minutes.
Recipe Variations
- Gluten-free: use gluten-free cream of mushroom soup or replace soup with 1½ cups gluten-free beef broth plus 2 tbsp tomato paste and thicken with a cornstarch slurry. Use a gluten-free onion soup mix or substitute 1 tsp onion powder + ½ tsp garlic powder.
- Dairy-free: swap cream-of-mushroom for a dairy-free canned mushroom soup or extra broth plus 2 tbsp pureed cooked mushrooms for richness.
- Heartier vegetable mix: add baby carrots and quartered red potatoes at the start for a one-pot meal; cut potatoes smaller (1-inch pieces) to ensure they cook through.
- Red wine boost: replace ½ cup of beef broth with ½ cup dry red wine (cabernet or merlot) for depth; cook on Low to let alcohol fully cook off.
Nutritional Highlights
- Protein-rich: beef provides high-quality protein and is a good source of iron and B vitamins.
- Sodium watch: packaged soups and onion soup mix can be high in salt; use low-sodium broth or reduce added salt if you’re watching sodium.
- Allergens: contains dairy and wheat if using canned cream soups or conventional onion soup mix; see variations for gluten-free/dairy-free swaps. Aim for a 4–6 oz cooked beef portion per person for balanced meals.
Troubleshooting Common Issues
- Tough beef after cooking: likely cut was too lean or undercooked; return to Low and cook 1–2 more hours, or pick a fattier cut like chuck next time.
- Watery gravy: remove lid for the last 30–60 minutes to reduce liquid, or thicken with 1–2 tbsp cornstarch slurry and bring to a simmer.
- Too salty: dilute with ¼–1 cup unsalted beef broth or add a peeled, quartered potato to absorb excess salt and remove before serving.
Frequently Asked Questions
Q: Can I skip searing the meat?
A: Yes — searing adds flavor but isn’t required. If you skip it, deglaze any pan you used and add the liquid straight to the crockpot; you may notice a slightly less complex flavor but still tender results.
Q: Can I add vegetables at the start?
A: Root vegetables (carrots, potatoes) can go in at the beginning if cut into 1–1½-inch pieces. Delicate veg (green beans, peas) should be added in the last 30 minutes to avoid overcooking.
Q: How do I thicken the gravy without cornstarch?
A: Whisk 2 tbsp of all-purpose flour into 3 tbsp room-temperature water to make a slurry, then stir into the hot sauce and simmer until thickened. Alternatively, reduce uncovered for 30–45 minutes.
Q: What temperature should the slow cooker reach for safe cooking?
A: The slow cooker should maintain an internal cooking temperature above 165°F. Cooking on Low for 7–8 hours or High for 3–4 hours is the tested guideline for both safety and tenderness.
Conclusion
If you want more slow-cooker inspiration and variations on beef tips, check these related recipes and resources:
- Slow-Cooker Beef Tips and Noodles Recipe – Food.com is a great noodle-based take if you want a pasta dinner.
- Easy Slow Cooker Beef Stew Recipe shows classic stew vegetables and timings if you prefer a chunkier stew.
- No Peek Beef Tips – Cooking with Katie Cross offers another tested "no-peek" approach with helpful variations.
- This recipe is so delicious, and I love how I can make it in the oven … demonstrates an oven-casserole version if you want to bake instead of slow-cook.
- Slow Cooker Beef Tips & Gravy – Charlotte Shares has tips for gravy texture and serving suggestions.
Enjoy your slow-cooker dinner — set the timer, resist the urge to peek, and come back to tender beef and rich gravy.
Easy No Peek Beef Tips
- Total Time: 495 minutes
- Yield: 6 servings
- Diet: Gluten-Free (with modifications), Dairy-Free (with modifications)
Description
Tender, flavorful beef cooked in a slow cooker with minimal prep and hands-off cooking.
Ingredients
- 2 pounds beef chuck, trimmed and cut into 1½-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp oil
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet (1 oz) onion soup mix
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 2 tbsp cornstarch (optional, for thickening)
- 3 tbsp cold water (optional, for thickening)
Instructions
- Season the beef with kosher salt and black pepper.
- In a hot skillet, sear the beef in oil for 2–3 minutes on each side.
- Transfer the beef to a slow cooker.
- Add cream of mushroom soup, onion soup mix, beef broth, Worcestershire sauce, and garlic powder to the slow cooker.
- Cover and cook on Low for 7–8 hours or High for 3–4 hours until fork-tender.
- For thicker gravy, mix cornstarch with cold water and stir into the cooker in the last 10–15 minutes of cooking.
Notes
Perfect for meal planning and makes great leftovers. Can serve with mashed potatoes or buttered noodles.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American