Easy Crockpot Beef and Gravy
This comforting crockpot beef and gravy is the ultimate set-it-and-forget-it dinner that fills your home with amazing aromas. With just a handful of ingredients and minimal prep work, you’ll have tender, flavorful beef in a rich, savory gravy that’s perfect for busy weeknights.
Ingredients
- 3 pounds beef chuck roast, cut into chunks
- 2 large onions, sliced
- 2 cans cream of mushroom soup
- 1 packet dry onion soup mix
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons cornstarch mixed with 3 tablespoons water (optional, for thicker gravy)
Instructions
- Place beef chunks and sliced onions in your crockpot.
- In a bowl, whisk together cream of mushroom soup, dry onion soup mix, beef broth, Worcestershire sauce, and garlic powder.
- Pour the mixture over the beef and onions, stirring to combine.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is very tender.
- If you prefer thicker gravy, stir in the cornstarch slurry during the last 30 minutes of cooking.
- Season with salt and pepper to taste.
- Serve over mashed potatoes, egg noodles, or rice.
Practical Tips
Enhance the flavor: For extra depth, brown the beef in a skillet before adding it to the crockpot. This optional step takes just 10 minutes but creates a richer taste.
Adjust thickness: The cornstarch slurry is entirely optional. If you like a brothier consistency, skip it completely. Add it gradually and stir well to avoid lumps.
Customize your vegetables: Feel free to add carrots, potatoes, or celery to the crockpot for a heartier one-pot meal. Add them in the last 2 hours of cooking so they don’t become mushy.
Storage Instructions
Store leftover beef and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the gravy has thickened too much. This dish also freezes well for up to 3 months.
Common Questions
Can I use a different cut of beef? Yes, beef chuck roast works best because it becomes incredibly tender during slow cooking. You can also use beef stew meat or brisket, though cooking times may vary slightly.
What if I don’t have cream of mushroom soup? You can substitute cream of chicken soup or cream of celery soup. Alternatively, use beef broth with a splash of heavy cream and add sautéed mushrooms for similar flavor.
How do I know when the beef is done? The beef should be fork-tender and easily break apart. If it’s still tough after 8 hours on low, continue cooking for another hour or two.