Best Slow Cooker Beef Tips And Rice Recipes

SLOW COOKER BEEF TIPS AND RICE

Steps:

• Spray slow cooker with non stick cooking spray. Turn onto Low setting.
• Place stew meat in the bottom of the slow cooker.
• In a microwave safe bowl add the water and 2 beef bouillon cubes. Bring to a boil in the microwave and then stir until cubes are dissolved.
• Then add in the soup, chopped onion, and gravy mix packets.
• Stir until combined and pour over the beef in the slow cooker.
• Gently stir until all the meat is covered.
• Cover with lid and cook on low setting for 6 hours.
• If you like the gravy a little thicker at the end of the cooking time, add in 1 Tablespoon of cornstarch.
• Serve over cooked rice.

SLOW COOKER BEEF TIPS AND RICE

Steps:

• 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.

SLOW COOKER BEEF TIPS AND RICE-GLUTEN FREE!

Steps:

• 1. The night before, trim roast by cutting away as much fat as possible
• 2. Cut roast into bite size cubes
• 3. Add all dry ingredients to the cubed meat inside a gallon size ziplock bag and toss until all the meat is coated. Refrigerate meat (I prepare the night before to let it marinate overnight)
• 4. The next morning around 9 am to serve at 5 pm, Pour the beef broth into your crockpot and slowly add your roast being careful not to splatter. I like to add a little rosemary to the broth also.
• 5. Stir the meat until it's all submerged into the broth and place the lid. Cook on low setting for 8 hours.
• 6. At around the 7 hour mark, add your gluten free gravy mix to cool water and whisk until it's all combined. Pour into crockpot and stir. Place the lid and continue cooking for the remaining hour.
• 7. Boil rice or noodles during the last 30 minutes. (I use boil-in-bag rice because I am rice challenged and well, I'm also lazy. But, you can fix your rice anyway you'd like. I've also used egg noodles too and that's just as good!)
• 8. When your beef tips are finished, stir briskly with a fork or whisk to loosen up the meat. When all of the meat is shredded, add in your rice or noodles and stir. Voilà!! It's ready! I usually serve with my "famous" green beans and honey/cinnamon carrots with this meal.