Creamy Crockpot Beef Tips & Mushrooms

Ingredients

For the Beef and Base:

• 2.5 to 3 lbs Beef Chuck Roast: Trimmed of excess hard fat and cut into uniform 1.5-inch bite-sized cubes.
• 1 lb Cremini (Baby Bella) Mushrooms: Cleaned and sliced thick. (Cremini mushrooms offer a deeper, earthier flavor than standard white button mushrooms).
• 1 medium Yellow Onion: Finely diced.
• 4 cloves Garlic: Minced or pressed.
• 1 cup Low-Sodium Beef Broth: Acts as the savory cooking liquid.
• 2 tablespoons Worcestershire Sauce: Adds a deep, complex umami backbone to the gravy.
• 2 tablespoons Olive Oil: Used for searing the beef.
• 1 teaspoon Salt: (Adjust to taste).
• 1/2 teaspoon Black Pepper: Freshly cracked.
• 1 teaspoon Dried Thyme (or 3 sprigs of fresh thyme).
• 1 teaspoon Dried Rosemary (or 1 sprig of fresh rosemary).

For the Creamy Gravy Finish:

• 3 tablespoons All-Purpose Flour (or cornstarch mixed with a splash of water for a gluten-free alternative).
• 1/4 cup Cold Water: For creating a smooth slurry.
• 1/2 cup Heavy Cream: Adds a rich, velvety texture at the end of cooking.
• 2 tablespoons Unsalted Butter: Stirred in at the end for an extra glossy finish.
• Fresh Parsley: Finely chopped, for garnish.

Instructions

Step 1: Prep and Sear the Beef (Optional but Recommended)

1. While you can toss everything straight into the slow cooker, taking 5 minutes to sear the beef adds an incredible layer of caramelized flavor.
2. Pat your cubed chuck roast completely dry with paper towels. Season all sides generously with salt and freshly cracked black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Working in batches to avoid crowding the pan, sear the beef cubes until a rich, golden-brown crust forms on all sides (about 2 to 3 minutes per side). Do not cook the meat through; you are just building flavor. Transfer the seared beef directly into your slow cooker.

Step 2: Sauté the Aromatics

1. In the same skillet with the leftover beef juices, add your diced yellow onion and sliced cremini mushrooms.
2. Sauté for 4 to 5 minutes until the mushrooms begin to soften and brown, scraping up any delicious browned bits stuck to the bottom of the pan.
3. Stir in the minced garlic and cook for another 60 seconds until fragrant. Transfer the mushroom and onion mixture into the slow cooker over the beef.

Step 3: Combine and Slow Cook

1. In a measuring cup, whisk together the low-sodium beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Pour this liquid mixture directly over the beef and mushrooms in the slow cooker.
2. Cover the slow cooker with its lid.
3. Cook on LOW for 6 to 8 hours (recommended for the most tender meat) or on HIGH for 4 to 5 hours , until the beef is fork-tender and practically falls apart.

Step 4: Thicken the Gravy

1. About 20 minutes before serving, whisk together 3 tablespoons of all-purpose flour and 1/4 cup of cold water in a small bowl until completely smooth and free of lumps.
2. Remove the lid from the slow cooker and stir the flour slurry into the simmering liquid.
3. Cover and cook on HIGH for an additional 15 to 20 minutes, or until the sauce thickens into a rich, glossy gravy.

Step 5: Add the Richness and Serve

1. Turn off the slow cooker (or switch to the warm setting).
2. Stir in the heavy cream and 2 tablespoons of unsalted butter until melted and fully incorporated into the gravy, creating a silky, luxurious texture.
3. Taste the gravy and season with additional salt and pepper if needed.
4. Garnish with freshly chopped parsley and serve hot over mashed potatoes, egg noodles, or steamed rice.

Nutrition

Calories: 410 kcal · Protein: 32g · Fat: 28g Saturated Fat: 11g · Carbohydrates: 8g Dietary · Saturated Fat: 11g Cholesterol: 95mg · Fiber: 1g · Sugar: 3g · Sodium: 580mg