Slow Cooker Beef Tips & Gravy

So, speaking of long days…I’ve been on a crock-pot-kick lately….craving yummy food but feeling too tired to stand around and cook. I don’t have a whole heck-uva-lotta crockpot recipes that I like (just two to my name, Crock-Pot Pork Chops and plain ole Roast Beef.)  I seem to have bad luck with many that I’ve tried..or, maybe I’m just too picky.  And, actually this Beef Tips and Gravy recipe was no exception, at first.  It seemed a little bland and I almost cried.  But, after adding some much-needed seasoning, I’ve been LOVING this and I would happily make it again.  Yum.  Yum!

To make this yumminess, you need:

3 pounds of beef tips (basically Sirloin Tip Roast, cut up.  I just went to Harmons, handed them the roast, and they chopped it up for me.  Ahhh…I love being lazy.)
1 family size can Cream of Mushroom Soup
2 cans Cream of Celery soup
2 cans French Onion soup
2 tsp. beef bouillon granules (not pictured)
3 tsp. Montreal Steak Seasoning (not pictured)
Any other additions you want (carrots, mushrooms, etc.  I didn’t add any.)
Potatoes (for mashing)

Cook your beef tips in a heated pan just to brown the outsides.

Dump the beef tips in the crock pot with the cans of soup.  Stir.  If you have any veggie additions that you want to add, put them in the last couple hours of cooking.  Cook on high for 5 hours or low for at least 8 hours.  When it’s done, add your bouillon and Montreal Steak seasoning to the gravy and mix well.

Serve on top of mashed potatoes.

Slow Cooker Beef Tips & Gravy

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Crock-Pot Beef Tips & Gravy

Ingredients

• 3 lbs. beef tips sirloin tip roast, cut up
• 1 family size can Cream of Mushroom soup
• 2 cans French Onion soup
• 2 cans Cream of Celery soup
• 2 tsp. beef bouillon granules
• 3 tsp. Montreal Steak Seasoning
• Optional: veggie additions mushrooms, carrots, etc.
• Potatoes for mashed potatoes

Instructions

1. Cook your beef tips in a heated pan just to brown the outsides.
2. Dump the beef tips in the crock pot with the cans of soup. Stir.
3. If you have any veggie additions that you want to add, put them in the last couple hours of cooking. Cook on high for 5 hours or low for at least 8 hours.
4. When it's done, add your bouillon and Montreal Steak seasoning to the gravy and mix well.
5. Serve on top of mashed potatoes.

Recipe Notes

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