Slow Cooker Beef Tips and Gravy with Mushrooms

Instructions

Step 1: Season the beef with salt, pepper, garlic powder, onion powder, and paprika. /n
Step 2: Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned. /n
Step 3: Transfer the beef to a slow cooker and add mushrooms, diced onion, and minced garlic. /n
Step 4: In a bowl, whisk together beef broth, onion soup mix, and Worcestershire sauce. /n
Step 5: Pour the mixture over the beef and vegetables in the slow cooker. /n
Step 6: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is tender. /n
Step 7: In a small bowl, mix cornstarch and water to create a slurry. Stir it into the slow cooker to thicken the gravy. /n
Step 8: Add butter and stir until melted and the sauce is rich and glossy. /n
Step 9: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until warmed through, adding a splash of broth if needed to loosen the gravy. This dish can also be frozen for up to 2 months; thaw overnight before reheating.