Recipe Details
– Prep time: 15 minutes
– Cook time: 7–8 hours on LOW or 4–5 hours on HIGH
– Total time: Approximately 7–8 hours
– Servings: 6
– Difficulty: Easy
– Cooking method: Slow cooker
Ingredients
For the beef
– 2½ lb (1.1 kg) beef chuck roast, cut into 1½-inch cubes
– 1 large onion, diced
– 1 tablespoon olive oil, optional for browning
– ½ teaspoon salt, or to taste
– ½ teaspoon black pepper
– 1 teaspoon paprika
For the garlic herb sauce
– 1 cup (240 ml) beef broth
– ¼ cup (60 ml) Worcestershire sauce
– 2 tablespoons tomato paste
– 2 tablespoons soy sauce
– 4 garlic cloves, minced
– 1 tablespoon apple cider vinegar
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika
– 1 tablespoon brown sugar, optional
– ¼ teaspoon red pepper flakes, optional
Optional thickener
– 1½ tablespoons cornstarch
– 2 tablespoons cold water
Optional garnish
– 2 tablespoons chopped fresh parsley
Step-by-Step Instructions
Step 1: Prepare the beef
1. Cut the beef chuck into evenly sized cubes.
2. Pat the beef dry with paper towels.
3. Season with salt, black pepper, and paprika.
4. Dice the onion and mince the garlic.
Step 2: Brown the beef (optional)
1. Heat olive oil in a large skillet over medium-high heat.
2. Brown the beef cubes in batches for 2–3 minutes per side.
3. Transfer the browned beef to the slow cooker.
Browning adds extra flavor, but you can skip this step if you are short on time.
Step 3: Add the onion
1. Spread the diced onion across the bottom of the slow cooker.
2. Place the beef cubes on top.
3. Distribute them evenly so the sauce can reach all the pieces.
Step 4: Prepare the garlic herb sauce
1. In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, soy sauce, minced garlic, apple cider vinegar, thyme, oregano, onion powder, smoked paprika, and optional brown sugar and red pepper flakes.
2. Mix until the tomato paste is dissolved.
3. Pour the sauce evenly over the beef and onions.
Step 5: Slow-cook the beef
– LOW: Cook for 7–8 hours.
– HIGH: Cook for 4–5 hours.
Keep the lid closed as much as possible. The beef is ready when it is fork-tender. Cooking time may vary depending on the cut of beef and your slow cooker.
Step 6: Thicken the sauce (optional)
1. Carefully transfer the beef to a plate.
2. Mix the cornstarch with cold water until smooth.
3. Stir the mixture into the cooking liquid.
4. Cover and cook on HIGH for another 10–15 minutes, until the sauce thickens.
5. Return the beef to the slow cooker and stir gently to coat it with the gravy.
Step 7: Garnish and serve
1. Sprinkle with fresh parsley.
2. Spoon the rich garlic herb sauce over the beef.
3. Serve hot with mashed potatoes, steamed rice, egg noodles, or roasted vegetables.
Nutrition Information
Estimated per serving, based on 6 servings and including some sauce.
Nutrient Approximate amount
Calories 350–450 kcal
Protein 35–45 g
Carbohydrates 8–15 g
Fat 18–28 g
Fiber 1–2 g
Sodium 600–1,000 mg
Nutrition varies with the beef cut, visible fat, and sauce ingredients. Side dishes are not included.
Nut Information & Allergens
– Peanuts: None intentionally included.
– Tree nuts: None intentionally included.
– Soy: Contains soy sauce.
– Gluten/wheat: Regular soy sauce and some Worcestershire sauces may contain wheat.
– Dairy: None in the standard recipe.
– Eggs: None in the standard recipe.
Allergy precaution: Check the labels on broth, soy sauce, Worcestershire sauce, tomato paste, and seasonings. Use certified gluten-free alternatives if needed, and verify that all ingredients are safe for anyone with a serious allergy.
Helpful Tips
– Choose the right beef: Chuck roast is ideal because slow cooking helps it become tender.
– Cut evenly: Similar-sized beef cubes cook more consistently.
– Avoid adding too much liquid: The beef releases moisture during slow cooking.
– For a richer sauce: Brown the beef first and use the pan drippings when preparing the sauce.
– For extra vegetables: Add carrots or mushrooms during the first half of cooking.
– For a spicier dish: Increase the red pepper flakes.
– For meal prep: Divide the cooked beef and sauce into individual portions.
Questions & Answers
Q: Can I use stew meat instead of chuck roast?
Yes. Store-bought stew meat works well, although tenderness and cooking time can vary depending on the cut.
Q: Do I need to add water?
No extra water is usually necessary beyond the measured broth. The beef and onions release additional moisture while cooking.
Q: Can I make this recipe without soy sauce?
Yes. Omit it and adjust the seasoning, or use a suitable soy-free alternative. The flavor will be slightly different.
Q: How do I store leftovers?
Refrigerate within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot throughout.
Q: Can I freeze the cooked beef?
Yes. Freeze the beef and sauce in airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Q: What should I serve with garlic herb beef tips?
Mashed potatoes, rice, egg noodles, crusty bread, green beans, and roasted carrots all pair well with the sauce.
Enjoy your Slow Cooker Garlic Herb Beef Tips!
