Crockpot Beef Tips with Mushroom Gravy Recipe

0 Season the beef with salt, pepper, garlic powder, onion powder, and smoked paprika. Toss with flour until everything looks lightly dusted, like it’s been whispered over by a prairie ghost.
1 Brown the beef in a hot skillet with oil or butter. You're not cooking it through — just giving it that caramelized edge that makes the slow cooker say “well hello.”
2 Transfer the beef to the crockpot, then pile in the mushrooms, onion, and garlic.
3 In the now-empty skillet, pour in beef broth, Worcestershire, and soy sauce. Scrape up all those browned bits like they’re the last good gossip in town. Pour this liquid gold into the slow cooker.
4 Add the thyme and bay leaf.
5 Cook on LOW 6–8 hours or HIGH 3–4 hours — LOW is better for melt-apart tenderness.
6 When it’s fall-apart lovely, stir in the heavy cream.
7 If you want the gravy thicker, whisk a cornstarch slurry and stir it in. Let it cook another 10–15 minutes.
8 Taste, adjust seasoning, and remove the bay leaf like the civilized.