I have a love for beef and so does my family. This is a quick and easy way to make a meal, keep the family full and satisfied and especially in the summertime using the crockpot keeps the heat out of the kitchen! I use gluten free gravy but you can definitely use any kind of gravy you'd like. I have even used cornstarch! But, it isn't good without gravy--I can verify that with whole hearted truth!
1The night before, trim roast by cutting away as much fat as possible
2Cut roast into bite size cubes
3Add 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)
4The 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.
5Stir the meat until it's all submerged into the broth and place the lid. Cook on low setting for 8 hours.
6At 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.
7Boil 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!)
8When 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.