Slow Cooker Beef Tips with Gravy

Ingredients

Instructions

0 of 6 steps complete

1. 1Pat beef dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and brown beef in batches for 5–7 minutes per batch; transfer to a 6-quart slow cooker.
2. 2Add onion, mushrooms and garlic. Whisk broth, tomato paste, Worcestershire sauce and thyme together, scraping any browned bits from the skillet with some broth, and pour into the cooker.
3. 3Cover and cook on LOW for 7–9 hours; the displayed time estimates 8 hours. The beef should break apart easily with a fork; if it is still chewy, allow more time.
4. 4Transfer beef and vegetables to a bowl. Pour cooking liquid into a saucepan, skim excess fat and bring to a simmer.
5. 5Mix cornstarch with cold water and whisk into the liquid. Simmer 3–5 minutes until thickened. Return beef and vegetables to the gravy and finish with parsley. Serve with mashed potatoes or noodles if desired.
6. 6Refrigerate leftovers within 2 hours in shallow containers for up to 3–4 days. Reheat to 165°F.