These three-ingredient slow cooker sirloin beef tips are made with cubed top sirloin, brown gravy mix, and condensed cream of mushroom soup. The beef cooks gently in a savory sauce until tender, making a practical dinner for a busy day. Spoon the beef and gravy over mashed potatoes, egg noodles, or rice to make the most of every drop.
Why this version works
This recipe uses a brown gravy mix rather than an onion soup packet. Combined with a single can of condensed mushroom soup, it makes a smooth, deeply savory sauce without a long list of ingredients. The beef releases juices as it cooks, loosening the sauce into gravy. Choosing similarly sized sirloin cubes helps every piece finish at the same time.
The three ingredients
- Top sirloin roast: Use 2 1/2 pounds, trimmed and cut into roughly 1 1/2-inch cubes. Keep the pieces close in size.
- Brown gravy mix: One envelope seasons and thickens the sauce. Check the packet size and sodium level because brands vary.
- Condensed cream of mushroom soup: One 10 1/2-ounce can forms the creamy base. Do not dilute it for the standard version.
How to make slow cooker sirloin beef tips
1. Add the beef. Spread the cubed sirloin in an even layer across the bottom of a slow cooker. If your cooker is small, gently level the meat rather than packing it tightly.
2. Mix the sauce. Stir the dry brown gravy mix into the condensed soup in a small bowl until no large dry pockets remain. Spoon the mixture over the beef and spread it across the top.
3. Cook gently. Cover and cook on LOW for 6 to 8 hours, until the beef is tender and the sauce is hot. Slow cookers vary, so begin checking at 6 hours. Stir once or twice if convenient, but keep the lid closed otherwise.
4. Finish and serve. Stir the beef and sauce together thoroughly. If the gravy seems too thick, add a small splash of warm water and stir again. Spoon over mashed potatoes, buttered noodles, or rice.
Variations & Tips
- For deeper roasted flavor, brown the beef cubes in a skillet before adding them to the slow cooker. This optional step adds oil to the preparation, so the basic recipe remains the simplest version.
- For a looser sauce, whisk up to 1/2 cup water into the soup and gravy mix before cooking. Start with less because the beef also releases liquid.
- For a different flavor, use condensed cream of celery or cream of onion soup in place of mushroom soup.
- Cut the beef into even cubes and cook on LOW for the most consistent texture. Avoid overcooking lean sirloin once tender.
- Taste before adding any salt. Gravy mix and condensed soup often supply plenty of seasoning.
What to serve with beef tips
Creamy mashed potatoes are especially good for catching the gravy. Buttered egg noodles or steamed rice make equally easy bases. Add green beans, broccoli, peas, or a crisp salad for color and contrast. The meat and gravy make six servings when paired with a substantial side.
Storage and reheating
Let leftovers cool, then refrigerate in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave until piping hot, adding a splash of water if the sauce has thickened. For longer storage, freeze in a sealed container for up to 2 to 3 months; thaw overnight in the refrigerator before reheating.
Frequently asked questions
Can I use stew meat? Yes, though tougher stew cuts may need the full cooking time. Keep the pieces uniform and check for tenderness before serving.
Do I need to add water? No additional water is needed for the standard three-ingredient version. The beef releases liquid during cooking. Add a small splash only if you prefer a thinner gravy.
Can I cook it on HIGH? LOW is preferable for this cut and the stated timing. If using HIGH, check early and stop when the beef is tender rather than following a fixed time.
3-Ingredient Slow Cooker Sirloin Beef Tips Recipe Card
3-Ingredient Slow Cooker Sirloin Beef Tips with Brown Gravy
Ingredients
Method
- Place the cubed sirloin in an even layer in a slow cooker.
- Stir the brown gravy mix and condensed cream of mushroom soup together in a bowl until combined. Spread over the beef.
- Cover and cook on LOW for 6 to 8 hours, until the beef is tender. Stir once or twice if convenient.
- Stir the beef and gravy together before serving over mashed potatoes, noodles, or rice.
