The weather is finally starting to cool down so I decided to make this recipe adapted from Lauren’s Latest Slow Cooked Tri Tips. The beef cooks nice and slow and becomes so tender and is served in a creamy, silky brown gravy that works perfectly over your favorite mashed potato recipe. It is comfort food at its best. It does take some time to slow cook the beef, but throwing this dish together is rather easy. A perfect Sunday meal the whole family will love!
Total Time: 3 hours
3 Tablespoons olive oil
1 shallot, finely chopped
3 cloves garlic, minced
2 pounds beef tips
Salt and pepper, to taste
1 and 1/2 cups beef broth
1 and 1/2 cups water
1 packet Swanson flavor boost, beef flavor
2 bay leaves
1 teaspoon dried thyme leaves
3 Tablespoons corn starch
1/4 cold water
Mashed potatoes, your favorite recipe
1. Preheat oven to 300. In a heavy bottom pot, such as a dutch oven, heat the oil over medium heat. Add the shallot and garlic and cook until the shallot is translucent, about 3 minutes.
2. Season beef tips with salt and pepper. Brown in the pot, about 1 minute per side. Pour in the beef broth, water, Swanson packet, bay leaves and thyme leaves. Stir to combine and place the lid on the pot.
3. Bake about 2 and 1/2 hours or until beef is fork tender. Remove pot from oven and remove beef from liquid. Heat pot over medium heat. Put corn starch in a bowl and add 1/4 cup cold water. Stir with a fork until smooth. Slowly add to pot and whisk. Allow liquid to simmer and then the liquid in the pot should start to thicken.
4. Return the meat to the pot and stir to coat in the gravy. Keep warm over low heat and serve over your favorite mashed potato recipe.