Slow Cooker Beef Tips and Rice

Slow Cooker Beef Tips and Rice

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    7 h
  • Ready In

    7 h 20 m
Recipe by  HFDmedic

“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.”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. 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.
  3. 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.
  4. To serve, spoon brown rice onto serving plates and top with beef pieces; pour gravy over beef.

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Reviews (6)

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YUM!! My family devoured this! Thank you for the recipe.... We doubled it since we were feeding 7. Local grocery store didn't have beef rump on sale but did have beef stew meat on sale and that's what I used. I did have to cook it a couple extra hours on high to have tender meat but that's because I used a different meat... Thanks HFDmedic we all really liked... nothing but Yummy from all 7! I did use Jasmine rice with 6 tablespoons of butter (we doubled the recipe and had plenty of broth)and some Herb*Ox poultry seasoning (powder) which is the best! Other than that I followed the recipe. Thank you!



Pretty good, I also used stew meat instead and my family does not like mushrooms so I used onion soup instead and garlic powder. I will make again but next time will add some seasonings as it was a little plain but that's probably because I didn't use the mushroom soup with garlic.



This is fine if you look at it as a basic way to cook a rump roast in your slow cooker. In my experience, it didn't turn out with much flavor, not even "beef" flavor. In short, it was bland and needed a lot more seasoning. I'm not entirely sure what I would add, but definitely a lot more onion, some garlic, maybe some Worcestershire sauce. We're cooking a solid 2lb slab of beef - not much of that flavor gets to the interior, even with the extra hour after the roast is cut up. I took the leftover meat and braised it low and slow for about 3 hours in a broth including onion powder, garlic powder, some soy sauce, a little sugar... much more tender and flavorful. I would also recommend using corn starch instead of bothering with making a roux. Much, much easier.

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Amount Per Serving (6 total)

  • Calories
  • 440 cal
  • 22%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 37.9 g
  • 12%
  • Protein
  • 31.8 g
  • 64%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 775 mg
  • 31%

Based on a 2,000 calorie diet



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Best Ever Slow Cooker Italian Beef Roast


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