Slow-Roasted Beef Tips with Caramelized Onion Blend Olive Oil and Herb Gravy

Slow roasting gives these beef tips their mellow, rich character, and the Caramelized Onion Infused Olive Oil brings a sweet-savory depth that makes every bite feel extra cozy and satisfying.

Garden Infuzions

Slow-Roasted Beef Tips with Caramelized Onion Blend Olive Oil and Herb Gravy

Tender beef tips slow-roasted with rich caramelized onion flavor and finished in a savory herb gravy for a comforting, deeply flavorful dinner.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds beef chuck roast cut into 1 1/2-inch tips
• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons Caramelized Onion Infused Olive Oil
• 1 tablespoon unsalted butter
• 1 large yellow onion thinly sliced
• 3 cloves garlic minced
• 2 cups beef broth
• 1 cup dry red wine
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 tablespoon chopped fresh parsley
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Equipment

• 1 Dutch oven Oven-safe, 5 to 6 quart
• 1 Cutting board For prepping beef and onions
• 1 Chef’s knife For slicing onion and cutting beef
• 1 Wooden spoon For stirring and scraping the pot
• 1 set Measuring spoons For seasonings and oil
• 1 Liquid measuring cup For broth and wine
• 1 whisk For cornstarch slurry
• 1 Tongs For searing beef
• 1 Oven Preheated to 300°F

Method

 

Instructions

1. Preheat the oven to 300°F.
2. Pat the beef tips dry, then toss them with flour, salt, and black pepper until lightly coated.
3. Heat the Caramelized Onion Infused Olive Oil and butter in a large oven-safe Dutch oven over medium-high heat.
4. Sear the beef tips in batches until browned on most sides, then transfer them to a plate.
5. Add the sliced onion to the pot and cook, stirring often, until softened and golden around the edges.
6. Stir in the garlic and cook for 30 seconds until fragrant.
7. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
8. Add the beef broth, Worcestershire sauce, thyme, and bay leaf, then return the beef tips and any juices to the pot.
9. Bring the mixture to a gentle simmer, cover, and transfer to the oven.
10. Roast for about 1 1/2 to 2 hours, stirring once halfway through, until the beef is fork-tender.
11. Whisk the cornstarch with cold water, stir it into the pot, and simmer on the stovetop for 3 to 5 minutes until the gravy thickens.
12. Remove the bay leaf, stir in the parsley, and serve hot with the gravy spooned over the beef tips.

Notes

This recipe leans into slow, savory comfort and works best with a well-browned sear before roasting. The gravy should be rich and spoonable, not overly thick, so adjust with a little extra stock if needed. For the cleanest finish, let the pot rest a few minutes before serving so the flavors settle into the sauce.

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Recipe Tips

Brown the beef well before roasting for better flavor, and keep the onion slices moving in the pan so they soften evenly without taking on too much color too fast. If the gravy thickens more than you like, add a splash more stock until it reaches a smooth, spoonable texture.

Serving Suggestions

Serve over mashed potatoes, buttered egg noodles, rice, or creamy polenta. A side of green beans, roasted carrots, or a simple salad rounds out the plate nicely.

Storage

Cool leftovers completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the oven with a small splash of stock to loosen the gravy.

Variations

Add sliced mushrooms with the onions for an earthier pan gravy, or finish with a handful of chopped parsley for a brighter top note. You can also swap the beef broth for unsalted stock if you want a lighter salinity.

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