Slow Cooker Beef Tips and Mushroom Gravy

Tender browned beef chuck, savory mushrooms, and onion simmer slowly in a rich Worcestershire-spiked gravy. Serve this comforting beef dinner over creamy mashed potatoes.

Prep: 25 min · Cook: 390 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 2.5 lb (1.1 kg), cut into 1 1/2-inch cubes beef chuck roast, boneless
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp (30 mL) vegetable oil
• 16 oz (454 g), sliced cremini mushrooms
• 1 large (about 10 oz/280 g), diced yellow onion
• 2 cups (480 mL) low-sodium beef broth
• 2 tbsp (30 mL) worcestershire sauce
• 3 cloves, minced garlic
• 3 tbsp (24 g) all-purpose flour
• 3 tbsp (42 g) unsalted butter
• 6 cups (1.4 L) mashed potatoes

Cooking instructions

1. Pat the beef cubes dry, then season evenly with the salt and pepper. (about 5 min)
2. Heat the oil in a large skillet over medium-high heat. Working in batches, brown the beef on two or three sides, about 2 minutes per side. Transfer the browned beef to a 6-quart (5.7-L) slow cooker. (about 12 min) — Medium-high heat
3. Add the mushrooms, onion, and garlic to the slow cooker. Pour in the beef broth and Worcestershire sauce, then stir gently to combine. (about 5 min)
4. Cover and cook on LOW for 6 to 7 hours, until the beef is fork-tender and reaches at least 145°F (63°C) on an instant-read thermometer; for the most tender chuck, it will typically reach about 190–205°F (88–96°C). (about 390 min) — LOW
5. Transfer the beef and mushrooms to a bowl and cover loosely to keep warm. Strain or ladle about 2 cups (480 mL) of the cooking liquid into a saucepan. (about 5 min)
6. Melt the butter in the saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the reserved cooking liquid and simmer for 3 to 5 minutes, whisking often, until thick and smooth. (about 8 min) — Medium heat
7. Return the beef and mushrooms to the gravy and warm for 2 minutes. Serve over hot mashed potatoes. (about 2 min) — Medium heat