Slow Cooker Beef Tips and Rice

Slow Cooker Beef Tips and Rice Slow-cooked beef cut into bite-sized pieces, and the cooking juice is used to make the gravy. An all-day cook makes the beef just right.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 7 hrs

    TOTAL : 7 hrs 20 mins

    SERVING : 6

    YIELD : 6 servings

  • Mix beef broth, mushroom soup with roasted garlic, chopped onion, and sliced onion together in a slow cooker until thoroughly combined; place the beef rump roast into the soup mixture, cover the cooker, and cook on Low until beef is very tender, at least 7 hours.

  • One hour before serving time, remove the roast from the cooker and cut into bite-size pieces; remove and strain 2 cups of beef broth and set aside. Return beef pieces to the slow cooker.

  • Melt butter in a heavy skillet over medium heat and stir in flour to make a paste. Reduce heat to low and cook and stir the flour mixture until it bubbles and turns golden brown, about 15 minutes. Watch carefully because the mixture burns easily. Whisk about 1/4 cup of the reserved beef broth into flour mixture at a time and bring gravy to a simmer.

  • To serve, spoon brown rice onto serving plates and top with beef pieces; pour gravy over beef.

Per Serving: 440 calories; protein 31.8g; carbohydrates 37.9g; fat 16.8g; cholesterol 79.2mg; sodium 775.3mg. Alternative method of making the gravy if you’re not good with a roux: Purchase 2 packets of brown gravy mix. Use the strained broth instead of water and follow the directions on the packet.