Perfect Crock Pot Beef Tips with Au Jus: Tender, Easy Recipe & Tips

Let's be honest. You're searching for "beef tips in crock pot with au jus" because you want a dinner that feels like a hug. You want something deeply satisfying, something that makes the house smell incredible for hours, but you don't want to babysit a pot on the stove or deal with complicated steps. I get it. We all want that magic combination of impressive flavor and hands-off cooking.

Well, you've hit the jackpot. This method is my absolute go-to for busy weekends, casual dinner parties, or just when I need a reliable, delicious meal waiting for me. It's forgiving, it's flexible, and when done right, it produces beef so tender you can cut it with a fork, swimming in a rich, savory broth—that's your au jus—that's perfect for sopping up with mashed potatoes, egg noodles, or a crusty piece of bread.

But here's the thing I learned the hard way: not all "beef tips" are created equal. And just tossing everything in the pot can lead to mediocre results. So let's walk through this together, step by step, and I'll share all the little tricks that turn good beef tips in crock pot with au jus into something truly great.

Why the Slow Cooker is Your Secret Weapon for Beef Tips

You might wonder why we're using a crock pot instead of a quick sear in a pan. It all comes down to connective tissue and collagen. The cuts of beef that work best for tips (which we'll talk about next) are often tougher, with more of that chewy connective tissue. High-heat, fast cooking would leave them tough and dry.

The slow cooker's low, steady, moist heat works magic. Over several hours, that tough collagen slowly melts and transforms into gelatin. This process is what gives the meat its incredible, fall-apart tenderness and also enriches the cooking liquid, turning it into that flavorful au jus. It's a chemical transformation that patience makes perfect. You're not just cooking; you're breaking down and rebuilding the texture of the meat.

And the convenience factor? It's unbeatable. A little prep in the morning, and you're free for the day. No worrying about precise timing. It's the ultimate set-it-and-(mostly)-forget-it meal.

The Beef: Choosing the Right Cut is 80% of the Battle

This is the most important part, and where many recipes online are frustratingly vague. "Beef tips" at the grocery store can be a mystery bag. Sometimes they're chunks of sirloin, sometimes they're trimmings from various cuts. For consistently amazing crock pot beef tips, you need to be the boss and choose the cut yourself.

You want a cut with good marbling (intramuscular fat) and some connective tissue. The fat and collagen are your friends here—they're the source of flavor and tenderness after the long cook.

See the pattern? Fat equals flavor and insurance against dryness. The Beef Checkoff's guide to chuck roast confirms its status as a premier braising cut, ideal for the "low and slow" method. It's the reliable workhorse.

What About Beef Grades (Prime, Choice, Select)?

For slow cooking, you don't need to splurge on USDA Prime. The long cooking process will tenderize a Choice grade chuck roast beautifully. Select grade will work but will be leaner; you might want to add a touch more oil or a slice of bacon to the pot for fat. Save your Prime steaks for the grill.

Your Toolkit: Ingredients for Deep Flavor

Beyond the beef, the supporting cast is simple but crucial. We're building layers of flavor.

• The Beef: 3-4 pounds of chuck roast, cut into 1.5-inch cubes. Pat it DRY with paper towels. This is secret step zero—dry meat browns, wet meat steams.
• The Flavor Base: A large onion (chopped), 3-4 cloves of garlic (minced). Some mushrooms (sliced) are a fantastic addition if you like them.
• The Liquid: This is what creates your au jus. You need 2-3 cups of a good, flavorful liquid. I use a combination:
  • 2 cups beef broth (use low-sodium to control salt)
  • 1/2 cup red wine (like a Cabernet or Merlot) OR 1 tablespoon of Worcestershire sauce mixed into the broth if you prefer not to cook with wine.
  • 1/4 cup of soy sauce (sounds odd, but it adds incredible umami depth—trust me).
• The Thickener (Optional but Recommended): 2-3 tablespoons of tomato paste and 1/4 cup of all-purpose flour. The tomato paste adds richness and a hint of sweetness, the flour will help thicken the au jus at the end.
• The Herbs: 2-3 sprigs of fresh thyme or 1 teaspoon dried thyme. 2 bay leaves. Fresh rosemary (a small sprig) is also amazing.

The Step-by-Step Process: From Searing to Simmering

Alright, let's get cooking. This isn't just a dump recipe. A few active minutes upfront pay off massively.

Step 1: The Crucial Sear (Don't Skip This!)

Heat a tablespoon of oil (canola or vegetable) in a large skillet or Dutch oven over medium-high heat. Working in batches, add a single layer of dried beef cubes. Don't crowd the pan! Crowding drops the temperature and causes the meat to steam and release liquid instead of browning.

Let them sit, undisturbed, for 2-3 minutes until a deep brown crust forms. Flip and brown the other sides. This browning, called the Maillard reaction, creates hundreds of new flavor compounds. It's the foundation of your dish. Transfer the browned beef to your slow cooker. Repeat until all beef is browned.

Step 2: Building the Flavor Base

In the same skillet (with all those delicious browned bits), add a bit more oil if needed and toss in your onions. Cook for 4-5 minutes until softened. Add the garlic and mushrooms (if using) and cook for another minute. Now, sprinkle in the 1/4 cup of flour and stir constantly for about a minute. This cooks the raw flour taste out and creates a roux that will help thicken your au jus later.

Step 3: Deglaze and Combine

Pour in about a cup of your beef broth and use a wooden spoon to scrape up every last bit of browned flavor from the bottom of the pan (this is called deglazing). Let it simmer for a minute until it thickens slightly. Stir in the tomato paste. Now, pour this entire onion-mushroom-thickened mixture over the beef in the crock pot.

Step 4: The Slow Cook

Add the remaining broth, the wine (or Worcestershire), soy sauce, thyme, and bay leaves to the crock pot. Gently stir to combine everything. The liquid should come about halfway up the sides of the beef. It won't fully cover it, and that's okay.

Cover and set your slow cooker to LOW for 8-9 hours. This is the key. High heat for 4-5 hours will make the beef tough. Low and slow is the only way to achieve that perfect, shreddable tenderness for your beef tips in crock pot with au jus.

Step 5: Finishing the Au Jus

After 8-9 hours, carefully remove the lid. The beef should be fork-tender. Fish out the thyme sprigs and bay leaves. Now, look at the liquid. It will be flavorful but likely thin. You have two options:

1. For a thinner, traditional au jus: Simply skim any excess fat from the surface with a spoon. It's ready to serve.
2. For a slightly thicker, gravy-like au jus: Make a slurry. Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl until smooth. Turn the slow cooker to HIGH. Stir the slurry into the hot liquid. Replace the lid and let it cook for 15-20 minutes until thickened.

Taste and adjust seasoning with salt and black pepper. The soy sauce adds salt, so taste first.

Answering Your Beef Tips Questions (FAQ)

I've gotten a lot of questions from friends and readers over the years. Here are the big ones.

Can I make beef tips in au jus ahead of time?

Absolutely. In fact, they often taste even better the next day after the flavors have married. Let it cool completely, store it covered in the fridge for up to 3 days, and gently reheat on the stove or in the slow cooker on warm. The fat will solidify on top—just skim it off before reheating for a cleaner sauce.

My au jus is too thin/too salty/too bland. Help!

• Too Thin: Use the cornstarch slurry method above. Alternatively, you can remove some of the beef, puree a cup of the liquid with some of the onions, and stir it back in.
• Too Salty: This is tricky. You can try adding a peeled, raw potato chunk to the pot for 20-30 minutes—it can absorb some salt. Or, stir in a bit of brown sugar or a splash of vinegar to balance. Diluting with a bit of water or unsalted broth is the last resort. Always use low-sodium broth to prevent this!
• Too Bland: Did you sear the meat? Did you use enough salt? Add a pinch more salt first. Then consider a splash of Worcestershire sauce, a teaspoon of Dijon mustard, or a dash of your favorite steak seasoning.

What's the difference between au jus and gravy?

Great question. Au jus (French for "with juice") is the natural, thin, flavorful juices from the cooked meat, often lightly seasoned and served as-is. It's clear and light. Gravy is typically thickened with flour or cornstarch and can include added fat (like butter or pan drippings) and milk/cream. Our recipe here is a hybrid—it starts as a true au jus but can be lightly thickened for a saucier result.

Can I freeze beef tips?

Yes, they freeze wonderfully. Portion into airtight containers or freezer bags, leaving some space for expansion. They'll keep for 2-3 months. Thaw in the fridge overnight and reheat gently. The texture holds up surprisingly well.

Serving Ideas: Beyond the Bowl

This dish is the ultimate blank canvas. Here’s how I love to serve it:

• The Classic: Over a huge pile of creamy mashed potatoes. The au jus mingles with the potatoes... perfection.
• The Comfort: On top of wide egg noodles or pappardelle pasta.
• The Low-Carb: Over cauliflower mash, or with a side of roasted green beans and mushrooms.
• The Sandwich: Pile the tender beef tips on a soft hoagie roll, top with provolone cheese, and broil until melted. Dip the sandwich in the extra au jus on the side. A messy, delicious masterpiece.
• The Next-Day Hack: Shred any leftovers, mix with a little BBQ sauce, and make killer beef sandwiches or tacos.

The beauty of mastering this one recipe is how many meals it gives you. It feels fancy but requires almost no skill—just a bit of knowledge and patience. So grab that chuck roast, fire up your slow cooker, and get ready for the easiest, most comforting dinner you'll make all week. Your search for the perfect beef tips in crock pot with au jus ends right here.