Instructions
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Combine: Place your beef tips into the bottom of the slow cooker. In a small bowl, whisk together the cream of mushroom soup, the dry onion soup mix, and the beef broth until smooth.
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Cover: Pour the gravy mixture over the beef. Give it a quick stir to make sure every piece of meat is well-coated.
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Cook: Set your slow cooker to Low for 7–8 hours or High for 4 hours. You’ll know it’s ready when the beef is fork-tender and the sauce has thickened into a rich, dark gravy.
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Serve: Give it one final stir. Serve it hot over a bed of creamy mashed potatoes, egg noodles, or even white rice. Garnish with a little fresh parsley if you want to lean into that “gourmet” look!
Pro Tip: If you have an extra 5 minutes, sear the beef in a hot pan with a splash of oil before putting it in the slow cooker. It locks in the juices and adds a deeper color to the gravy.
