Slow Cooked Beef Tips & Gravy Recipe (with Video)

Preparation
1. Preheat the oven to 275 F.
2. Clean and pat dry chuck roast. Slice the chuck roast into 1-inch cube pieces.
3. Add the chuck roast pieces to a large bowl. Toss in 2 tablespoons olive oil, 1 tablespoon salt, 1 tablespoon black pepper, and 1 tablespoon garlic powder, or season to taste. Mix everything together so that the chuck roast pieces are fully coated.
4. In a large dutch oven or large cooking pot, heat to medium-high heat, then, add in 2 Tablespoons olive oil. Once the oil is hot, add the roast pieces in the pot in batches; be sure to not overcrowd the pot. Cook roast on all sides for about 2 minutes to brown. Once browned, remove the chuck roast pieces from the pot and set aside.
5. After cooking all of the chuck roast pieces, to the same pot with the remnant fond and grease, reduce heat to medium, then add in diced onions and a pinch of salt. Cook for about 2-3 minutes. Mix onions with the fond and scrape up the bits at the bottom of the pot with a spatula.
6. Next, add in minced garlic, mix in and cook for another minute. Then stir in tomato paste for about 30 seconds.
Preparing the Gravy
1. For our gravy, add in flour and stir in completely until all of the flour is incorporated and no longer visible. Next, add in beef stock, slightly turn up the heat temperature and stir for about 2 minutes or until it begins to thicken. Add in Worcestershire sauce and let simmer for about 2-3 minutes. After simmering, remove from the heat.
2. Add in chuck roast pieces and submerge in the gravy. Next, add in the poultry blend herbs and a bay leaf to the side, inside the gravy.
3. Cover the dutch oven with a lid and bake for 2 hours or until it reaches desired tenderness.
Final Steps
1. Once done, remove the poultry blend herbs and bay leaf from the pot. Take out the chuck roast and set aside. Next, stir the gravy to re-thicken it. Then, add the chuck roast pieces back to the spot and mix in with the gravy. Season to taste and enjoy!