Mommy's Kitchen. I really enjoyed this dish - probably because it's similar to stroganoff (one of my favorite comfort foods). It calls for beef tips, but the slow cooking process makes it so you can use a tougher (and cheaper!) cut of meat like a chuck roast or stew meat. I've slightly adapted the recipe because my husband and I found it to be a little salty and I wanted more sauce for the noodles.
The directions call for baking this covered, for 3 hours. I think you could just as easily throw it all in a slow cooker and leave it on low for 6-8 hours.
TENDER BEEF TIPS WITH GRAVY
slightly adapted from No Peek Beef Tips on Mommy's Kitchen
2 - 2 1/2 lbs. beef tenderloin tips, chuck roast, or stew meat, cut into 1-inch cubes
1 (10.5 oz) can cream of mushroom soup
1 (0.87 oz) packet brown gravy mix
1 (1 oz) envelope onion soup mix
1 (4 oz) can mushrooms, drained, optional
1 1/2 cups water
1/3 cup sour cream, optional
1 (16 oz) bag egg noodles (cooked according to package directions)
Preheat oven to 300 degrees. Place cubed meat in a 9x13 baking dish. In a medium bowl, combine mushroom soup, brown gravy mix, onion soup mix, mushrooms (if using), and water. Pour mixture evenly over meat, cover with aluminum foil, and bake for 3 hours. Stir in sour cream, if using, before serving over egg noodles.
Alternately, combine beef with soup mixture in a slow cooker and cook on low for 6-8 hours or until beef is tender. Stir in sour cream, if using, before serving over egg noodles.