Most beef tip recipes call for sirloin and a simple butter sauce, but I wanted something richer and packed with Southern flavor. So I did things differently.
Instead of sirloin, I used chuck roast, it's known for that melt-in-your-mouth texture when cooked low and slow. To take it up a notch, I seasoned it with my homemade Cajun seasoning for the perfect balance of flavor. And, because no Southern-style dish is complete without a rich, velvety gravy, I made sure this one was packed with flavor.
The real star? Roasting the holy trinity- bell pepper, onion, and celery along with garlic before building the gravy. That extra step brings out an unforgettable taste.
If you’ve ever struggled with tough, dry chuck roast, don’t worry I’ll walk you through exactly how to get fall-apart tender beef every time. Trust me, you’ll want to serve it with something just as comforting like my creamy garlic mashed potatoes or rice to soak up all that flavorful gravy.
Ingredient Notes
These are the ingredients you'll need.
- Chuck Roast: Chuck roast (or beef chuck eye steak) is a tougher cut, but when braised low and slow, it becomes incredibly juicy and fork-tender. Avoid using a leaner cut like sirloin for this recipe.
- The holy trinity (bell pepper, onion, celery): These vegetables are the heart of many Southern dishes. Roasting them brings out their natural sweetness and depth of flavor. Don’t skip this step it’s the secret to making this gravy taste amazing.
- Garlic: Roasting the garlic goes perfectly with the holy trinity and adds another layer of flavor to the gravy.
- Beef Broth: The base of the braising liquid that keeps the meat juicy and flavorful while it cooks. I suggest using a high-quality beef broth or stock.
See recipe card for quantities.
Step-by-Step Instructions
Making these tender beef tips in gravy is easier than you think, and the velvety, Southern-inspired gravy is the secret and shouldn't be skipped. The key here is slow-cooking the meat in a Dutch oven. Here we go:
- Cut chuck roast into cubes and season them generously.
- Sear them until they're caramelized.
- Pour in the beef broth.
- Cover the pot with the lid and cook low and slow in the oven until the meat is fork-tender.
- Remove the excess fat from the braising liquid, then return only the liquid to the pot.
- Roast the onion, bell pepper, celery, and garlic in the oven.
- Add the roasted vegetables to the blender and blend until smooth, making sure to remove the outer skin of the bell peppers beforehand.
- Pour the blended vegetables into the same pot as the braising liquid.
- Stir the braising liquid and the blended vegetables together until combined.
- Add the tender chuck roast to the gravy, and let it simmer for a few minutes, so the flavors can meld.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place the leftovers in a pot and warm it over medium heat until hot.
Cree's Tip
- Cut the chuck roast into uniform cubes. Using kitchen shears makes this easy.
- Browning the beef in batches gets you a perfect sear and prevents steaming. Crowding the pot will cause the beef to release moisture, leading to less browning.
- After searing, use beef broth to deglaze the pot, don't forget to scrape up the browned bits (aka fond). This adds so much flavor to the gravy.
- Roasting the bell pepper, onion, and celery enhances their natural sweetness and gives the gravy a richer taste compared to sautéing.
- Make sure to squeeze the roasted garlic cloves from its skin and blend it into the sauce to enhance the flavor even more.
- After braising, drain the excess fat from the braising liquid before combining it with the gravy. This prevents a greasy texture. I use the OXO Good Fat Separator- it's easy and doesn't make a mess.
- Use a blender, food processor, or Nutri Bullet to puree the roasted vegetables into a smooth, velvety consistency before combining it with the braising liquid.
📖 Recipe
Melt-in-Your-Mouth Beef Tips and Gravy (Dutch Oven)
Instead of sirloin, I used chuck roast, it's known for that melt-in-your-mouth texture when cooked low and slow. To take it up a notch, I seasoned it with my homemade Cajun seasoning for the perfect balance of flavor.
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Calories: 654kcal
Equipment
- Dutch Oven
- Cutting board
- Chef's knife
- Measuring spoons
- measuring cup
- Paper towels to pat dry meat and vegetables
- Baking sheet
- Foil for easy clean-up
Ingredients
- 4 lbs chuck roast (or beef chuck eye steak boneless)
- 2-½ tablespoon Cajun seasoning
- ½ tablespoon kosher salt (PLUS 2 teaspoons)
- 3 tablespoon avocado oil
- 3 tablespoon tomato paste
- 8 cups beef broth (or 2 (32 oz cartons))
- 2 red bell peppers
- 1 small onion (or half of a large onion)
- ½ stalk celery
- 1 whole garlic
Instructions
Braise the Meat
- Wash the chuck roast and pat dry thoroughly with paper towels. Cut the chuck roast into cubes using kitchen shears. Generously season the cubes with Cajun seasoning and kosher salt making sure every piece is well-coated.
- Heat a Dutch oven over medium-high heat. Once hot, add avocado oil to the pot. Sear the cubed meat in batches to avoid overcrowding, cooking each batch until golden brown on all sides. Set the seared meat aside.
- Pour the beef broth into the Dutch oven. Season it with additional Cajun seasoning and kosher salt and gently scrape the bottom of the pot. Return the seared meat to the pot, stirring to combine. Cover with the lid and transfer to a preheated 350°F oven. Let it braise for 2 hours and 20 minutes, or until the meat is fork-tender. If more time is needed, let it braise longer.
Prepare the Vegetables
- Meanwhile, prepare the holy trinity. Remove the outer skin from a small onion or use half of a large onion, Wash red bell peppers, and ½ of a celery stalk, and pat dry with paper towels. Cut the top of a whole garlic to expose the cloves.
- Drizzle all the vegetables with avocado oil and season with kosher salt. Place them on a lined baking sheet. Wrap the garlic with foil. Roast in the oven for 15-20 minutes until softened and slightly caramelized.
Prepare the Sauce
- Once roasted, remove the bell pepper’s skin and discard it. Add the onion, roasted bell pepper (without the skin), celery, and squeeze the roasted garlic cloves into the NutriBullet or blender. Blend for a few seconds until smooth.
Finish the Braising Liquid
- After the meat is done braising, carefully remove the cubed meat from the Dutch oven and set it aside. Drain the fat from the braising liquid, discarding the fat. Place the Dutch oven with the braising liquid back on the stovetop over medium heat. Pour in the blended sauce from the NutriBullet and stir to combine with the braising liquid, creating a flavorful, thick sauce.
Combine Meat and Sauce
- Add the cubed meat back into the pot, stirring to coat it with the Southern-inspired sauce. Let everything simmer together for a few minutes, allowing the flavors to meld.
Video
Notes
-
- Chuck roast is the perfect choice for these braised beef tips. Avoid leaner cuts like sirloin, which can easily dry out.
- Cut the chuck roast into uniform cubes. Using kitchen shears makes this easier.
- Browning the beef in batches gets you a perfect sear and prevents steaming. Crowding the pot will cause the beef to release moisture, leading to less browning.
- After searing, use beef broth to deglaze the pot, scraping up the browned bits (aka fond). This adds so much flavor to the gravy.
- Roasting the bell pepper, onion, and celery enhances their natural sweetness and gives the gravy a richer taste compared to sautéing.
- Make sure to squeeze the roasted garlic cloves from its skin and blend it into the sauce to enhance the flavor even more.
- After braising, drain the excess fat from the braising liquid before combining it with the gravy. This prevents a greasy texture. I use the OXO Good Fat Separator- it's easy and doesn't make a mess.
- Use a blender, food processor, or Nutri Bullet to puree the roasted vegetables into a smooth, velvety consistency before combining it with the braising liquid.
Nutrition
Calories: 654kcal | Carbohydrates: 6g | Protein: 63g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 2085mg | Potassium: 1395mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1993IU | Vitamin C: 54mg | Calcium: 84mg | Iron: 8mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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Robin says
Making this for Sunday dinner and I can't wait ! I know this will be sooo good ! Gotta go get my roast, Thank You Cree !