MM and I have returned from a business trip that took us to the East Coast and had us working about 12 hours a day for around 6 days straight, so when it came to figuring out what to put together for a weekend meal that would stretch through the week as left overs.
Enter: Slow Cooker Beef Tips!
Beef Tips and Gravy
Equipment
- Slow Cooker
Ingredients
- 3-4 lb Beef Sirloin Roast cut into 1-2 inch pieces
- Kosher salt
- Ground black pepper
- 2 packets Brown Gravy Mix
- 1 c water
Instructions
- Toss cut up beef with salt and pepper, then place into the slow cooker.
- Whisk brown gravy mix with water, and pour over beef.
- Set slow cooker to low, and cook for 6-8 hours (or on high for 4-5 hours). Serve over cooked egg noodles or mashed potatoes.
As mentioned in a previous post on this recipe, the majority of the prep work has to do with cutting up the roast into the smaller pieces. Luckily, I’ve recently replaced my knives, and they’re sharper than my previous ones (despite the number of times I’d sharpened them).
Never doubt what sharp knives can do for you!
Also, McCormick’s gravy packets are unbeatable – easy, and extremely flavorful.
This time around, I’m going to be making smashed red potatoes, stealing them from the Balsamic-Brown Sugar Short Ribs with Garlic Mashed Potatoes recipe.
Garlic Mashed Potatoes
Equipment
- large saucepan
Ingredients
- 2 lbs red skin potatoes
- 4 cloves garlic
- 3 Tbsp butter
- ½ c sour cream
- ¼ c milk
Instructions
- Bring potatoes and garlic to a boil in a large pot over medium-high heat. Cook until tender when pierced with a fork, about 20-25 minutes.
- Drain, then return to pot and add butter, milk, sour cream, and salt and pepper to taste. Mash with potato masher or fork (it's okay to leave some lumps!).
To be honest, now that I’ve tried these beef tips with the Garlic Mashed, I’m not sure I’ll do it again. I think plain russet potatoes would work better in the future.
Still, overall, a pretty tasty, comforting meal for a chilly fall evening.
What do you eat in the fall?