• 2 yellow onions, finely chopped
• 16 ounces (453.59 g) white mushrooms, quartered
• 4 pounds (1.81 kg) beef chuck roast, cut into 1-inch cubes
• 4 cups (960 ml) beef stock, divided
• ½ cup (120 ml) red wine
• ½ cup (116 g) soy sauce
• ½ cup (137.5 ml) Worcestershire sauce
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• ½ cup (62.5 g) all-purpose flour
• 12 ounces (340.2 g) egg noodles
• 2 tablespoons salted butter
• Fresh parsley to garnish, if desired

1. To begin, prepare your slow cooker. Place the finely chopped yellow onions and quartered white mushrooms evenly in the bottom of a 6-quart slow cooker. These aromatics will create a flavorful bed for the beef as it cooks. Next, carefully add the 1-inch cubed beef chuck roast on top of the vegetables. Ensure the beef is spread out as much as possible for even cooking.
2. In a separate medium-sized bowl, whisk together the wet ingredients and seasonings for the sauce. Combine 2½ cups of the beef stock with the red wine, soy sauce, Worcestershire sauce, salt, black pepper, and garlic powder. Whisk until all the ingredients are well incorporated. This mixture forms the incredibly savory base for your beef tips. Pour this rich liquid evenly over the beef and vegetables in the slow cooker. Secure the lid tightly on the slow cooker and set it to cook on the LOW setting for 6 hours. During this time, the beef will slowly tenderize, absorbing all the wonderful flavors.
3. After the initial 6 hours of cooking on low, it’s time to thicken the sauce. In a small bowl, measure out the all-purpose flour. Gradually whisk in the remaining 1½ cups of beef stock, creating a smooth slurry. It’s important to add the stock slowly to prevent lumps. Once smooth, stir this flour-based roux into the beef mixture in the slow cooker. This roux will transform the cooking liquid into a rich, luscious gravy. Replace the lid and increase the slow cooker setting to HIGH. Continue to cook for an additional hour, allowing the sauce to thicken to your desired consistency.
4. Approximately 20 minutes before you plan to serve, begin preparing your egg noodles. Cook the egg noodles according to the package directions until al dente. Once cooked, drain them thoroughly. Return the drained noodles to the pot and toss them with 2 tablespoons of salted butter until well coated and glistening. Serve the tender beef tips and savory gravy generously over the buttered egg noodles. Garnish with fresh parsley, if desired, for a pop of color and freshness. Enjoy this hearty and comforting meal!

Tips for the Best Slow Cooker Beef Tips:

• Choose Your Beef Wisely: Chuck roast is ideal for slow cooking because its marbling and connective tissues break down beautifully over time, resulting in incredibly tender and flavorful beef tips. You can also use stew meat, but ensure it’s cut into uniform 1-inch cubes for even cooking.
• Don’t Skip the Wine (or find a substitute): Red wine adds a wonderful depth of flavor, contributing to the rich umami of the sauce. If you prefer not to use alcohol, you can substitute it with an equal amount of additional beef stock or even a little cranberry juice for a hint of acidity and sweetness.
• Perfect Your Roux: The flour and beef stock slurry is key to achieving a thick, velvety gravy without a store-bought packet. Ensure you whisk it gradually into the flour to avoid lumps. If your sauce isn’t as thick as you like after the extra hour on high, you can always make a little more slurry and add it in, cooking for another 15-20 minutes.
• Serving Suggestions: While egg noodles are classic and delicious, these beef tips are also fantastic over creamy mashed potatoes, fluffy white rice, or even polenta. For a low-carb option, serve them with cauliflower rice or zucchini noodles.
• Add More Vegetables: Feel free to incorporate other root vegetables like carrots, celery, or small potatoes along with the onions and mushrooms at the beginning of the cooking process for a more complete meal in one pot.
• Storage and Reheating: Leftover beef tips store wonderfully in an airtight container in the refrigerator for up to 3-4 days. They also freeze well for up to 3 months. To reheat, gently warm on the stovetop over low heat, adding a splash of beef stock or water if the sauce has thickened too much.