The very first time I made these Slow Cooker Beef Tips, my whole kitchen filled with the kind of rich, cozy aroma that makes you stop whatever you’re doing and just breathe it in. I remember lifting the slow cooker lid for a quick peek and seeing those tender pieces of beef slowly swimming in a thick, savory gravy—it felt like comfort food magic happening right before my eyes. Each time I make this recipe, I fall in love with the simplicity, the warmth, and the heartiness all over again.
Ingredients
3 lb london broil beef
3 tbsp olive oil
3 cups beef broth
1 cup yellow onion, diced
1 cup sliced white mushrooms
1 packet onion mushroom dry soup mix
1½ tbsp Worcestershire sauce
1 large bay leaf
1 tsp salt
½ tsp black pepper
2 tbsp chopped fresh parsley
¼ cup water
4 tbsp cornstarch
When it comes to substitutions, I’ve experimented with different cuts of beef, and chuck roast works beautifully if london broil isn’t available. The dry onion mushroom soup mix is something I wouldn’t skip—it deepens the flavor more than you’d expect. If you’re not a mushroom fan, you can reduce them or leave them out completely, but I personally think they melt into the sauce perfectly. And fresh parsley makes a noticeable difference at the end, giving the dish a brightness you don’t want to miss.
Equipment Needed
Slow cooker
Large skillet
Cutting board
Sharp knife
Measuring cups and spoons
Wooden spoon
I’ve made these beef tips in multiple slow cookers, and honestly, any standard model will work as long as it’s large enough to hold everything without crowding. The skillet is essential for browning the meat—trust me, it brings out a richness you don’t want to skip. If you don’t have a wooden spoon, any sturdy utensil will do, but I like the wooden one because it scrapes the browned bits gently and effectively. And of course, a sharp knife makes prepping everything go so much smoother.
Step-by-Step Instructions
I always start by heating the olive oil in my skillet until it begins to shimmer. That’s when I add the beef cubes and listen for that first satisfying sizzle—it’s a sign the caramelization is happening just right. I brown the meat in batches, because I learned early on that crowding the pan leads to steaming instead of browning, and you want that color. Once all the beef is seared, I transfer it into the slow cooker, already smelling the flavorful foundation being built.
Next, I sauté the onions and mushrooms in the same skillet to pick up every last bit of flavor left behind. The moment the onions soften and the mushrooms release their juices, the skillet fills with a savory aroma that always reminds me of classic pot roasts. I scrape the bottom with my spoon to loosen the browned bits before pouring everything right over the beef in the slow cooker. Adding the beef broth, Worcestershire sauce, salt, pepper, and bay leaf comes next, and the mixture instantly looks like the beginning of a rich, delicious stew.(See the next page below to continue…)