These Slow Cooker Beef Tips with Mushroom Gravy are the ultimate cozy comfort-food dinner, featuring tender chunks of beef, buttery mushrooms, onions, garlic, and a rich savory brown gravy served over creamy mashed potatoes. Slow cooking transforms the beef into fork-tender bites while the mushrooms soak up all the deep, beefy flavor.
Why You’ll Love It
- Fork-tender beef cooked low and slow
- Rich mushroom and onion gravy packed with savory flavor
- Perfect served over creamy mashed potatoes
- Easy slow-cooker dinner with minimal hands-on preparation
Ingredients Overview
Beef Tips
- 2½ lbs beef chuck roast or stew meat, cut into 1½-inch cubes
- 2 tbsp olive oil
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
Mushrooms & Aromatics
- 12 oz cremini or button mushrooms, sliced
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp unsalted butter
Mushroom Gravy
- 2½ cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
For Thickening
- 3 tbsp cornstarch
- 3 tbsp cold water
Creamy Mashed Potatoes
- 2 lbs Yukon Gold or russet potatoes, peeled and chopped
- 4 tbsp unsalted butter
- ½ cup warm whole milk
- ¼ cup heavy cream
- ½ tsp garlic powder
- Salt and black pepper to taste
Garnish
- 2 tbsp fresh parsley, chopped
- Fresh thyme, optional
- Freshly cracked black pepper
Step-by-Step Instructions
1. Season the Beef
Pat the beef completely dry with paper towels.
Place it in a large bowl and season with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Toss until every piece is evenly coated.
2. Brown the Beef
Heat olive oil in a large skillet over medium-high heat.
Working in batches, add the beef pieces in a single layer.
Sear for 2–3 minutes per side, until deeply browned.
The beef does not need to cook through.
Transfer the browned pieces to the slow cooker.
3. Cook the Mushrooms and Onion
Reduce the skillet heat to medium.
Add butter, mushrooms, and onion.
Cook for 5–6 minutes, stirring occasionally, until the mushrooms begin to brown and the onion softens.
Add the minced garlic and cook for another 30 seconds.
Transfer everything to the slow cooker.
4. Prepare the Gravy
In a bowl, whisk together beef broth, Worcestershire sauce, soy sauce, Dijon mustard, tomato paste, thyme, rosemary, and black pepper.
Pour the mixture over the beef and mushrooms.
Gently stir everything together.
5. Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
LOW is recommended for especially tender beef.
The meat should be fork-tender and easily break apart when pressed.
6. Thicken the Mushroom Gravy
During the final 20 minutes, combine cornstarch and cold water until completely smooth.
Stir the slurry into the slow cooker.
Cover and cook on HIGH for 15–20 minutes, until the gravy becomes thick, glossy, and rich.
Taste and adjust the salt and pepper if needed.
7. Make the Mashed Potatoes
While the gravy thickens, place the potatoes in a large saucepan and cover with cold salted water.
Bring to a boil and cook for 15–20 minutes, until completely tender.
Drain well.
Return the potatoes to the warm pot and add butter, warm milk, heavy cream, garlic powder, salt, and black pepper.
Mash until creamy and smooth.
Avoid overmixing, which can make mashed potatoes gummy.
8. Assemble
Spoon a generous bed of creamy mashed potatoes onto each plate.
Create a slight well in the center.
Spoon the tender beef tips and mushrooms generously over the potatoes.
Finish with plenty of rich brown gravy.
9. Serve
Sprinkle with fresh parsley, thyme if desired, and freshly cracked black pepper.
Serve immediately while everything is hot and comforting.
Cooking Tips
- Chuck roast works especially well because its marbling becomes tender during slow cooking.
- Brown the beef in batches so it develops a crust instead of steaming.
- Do not skip the mushrooms—they absorb the gravy and add deep savory flavor.
- Cook on LOW whenever possible for the softest beef.
- Add the cornstarch slurry only near the end so the gravy thickens properly.
- Warm the milk and cream before adding them to mashed potatoes for a smoother texture.
Serving Suggestions
Serve these slow cooker beef tips with:
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed rice
- Garlic green beans
- Roasted carrots
- Warm dinner rolls
Storage
Store leftover beef tips and mushroom gravy in an airtight container in the refrigerator for up to 4 days.
Keep mashed potatoes separately when possible.
Reheat the beef gently in a saucepan over medium-low heat, adding a splash of beef broth if the gravy becomes too thick.
Leftover Ideas
- Serve leftover beef and gravy over buttered egg noodles.
- Spoon it over baked potatoes.
- Turn leftovers into an open-faced beef sandwich.
- Serve over rice with roasted vegetables.
- Use the beef filling for a quick pot pie topped with puff pastry.
FAQs
Can I use stew meat instead of chuck roast?
Yes. Pre-cut beef stew meat works perfectly and saves preparation time.
Can I add more mushrooms?
Absolutely. Increase the mushrooms to 16 oz if you want an especially mushroom-rich gravy.
Do I have to brown the beef first?
No, but browning adds significantly more flavor and creates a richer finished gravy.
Can I make this without cornstarch?
Yes. You can thicken the gravy with a flour-and-butter roux or simply leave the slow cooker uncovered on HIGH until the sauce reduces.
Can I prepare this ahead?
Yes. Brown the beef and prepare the vegetables the night before, refrigerate separately, then assemble everything in the slow cooker the next morning.
Final Thoughts
Slow Cooker Beef Tips with Mushroom Gravy & Mashed Potatoes combine tender beef, buttery mushrooms, garlic, onions, and deeply savory gravy over fluffy potatoes for a classic comfort-food dinner. Rich, hearty, and incredibly satisfying, this slow-cooker meal is perfect for family dinners, chilly evenings, or anytime you want an easy homemade meal that tastes like it cooked all day.