Valentine’s Dinner: Just 4 ingredients. I make this when I want a tender, restaurant-quality meal waiting for us, but I want to spend the evening relaxing, not cooking.

This 4-Ingredient Slow Cooker Beef Tips and Potatoes is the definition of “comfort in a bowl.” By using golden mushroom soup and a gravy packet, you create a deep, umami-rich sauce that tastes like it has been simmering on a stove for twelve hours. The russet potatoes are the perfect choice here; their starchy nature allows them to absorb the beef drippings like a sponge while slightly thickening the gravy as they cook.

Slow Cooker Beef Tips & Potatoes

Ingredients:

How To Make Slow Cooker Beef Tips & Potatoes:

Step 1: Prep the Potatoes: Scrub the russet potatoes and cut them into large 1 1/2 to 2-inch chunks.

Tip: Don’t peel them if you like a more rustic feel! Keeping the chunks large is key; if they are too small, they will turn into mashed potatoes by the time the beef is tender.

Step 2: Layer the Pot: Place the potato chunks in an even layer at the bottom of the slow cooker. Scatter the beef tips over the potatoes. This “elevates” the meat, allowing it to steam and braise in the flavorful juices of the sauce.

Step 3: Whisk the Gravy: In a medium bowl, whisk together the two cans of mushroom soup and the dry gravy mix until smooth. Do not add any water!

Note: It might look too thick now, but as the beef and potatoes release their natural moisture, it will transform into a silky, spoonable gravy.

Step 4: Coat and Cook: Pour the mixture over the beef and potatoes, spreading it with a spatula to ensure everything is covered.

Step 5: Low and Slow: Cover and cook on LOW for 7/8 hours or on HIGH for 4/5 hours. Resist the urge to peek! Lifting the lid lets out the steam necessary to break down the tough fibers in the stew meat.

Step 6: Finish and Serve: Once the beef is fork-tender, gently stir everything together to distribute the gravy. Serve immediately while it’s piping hot.