Step 1: Prep the Potatoes
Scrub the russets and cut into large 1½–2 inch chunks.

Tip: Leave the skins on for a rustic touch. Large chunks prevent them from turning mushy as the beef cooks.

Step 2: Layer in the Slow Cooker
Place the potato chunks evenly at the bottom. Arrange the beef tips on top so they can braise in the sauce.

Step 3: Mix the Sauce
In a bowl, whisk together the mushroom soup and brown gravy mix until smooth. No water needed!

Note: The sauce will look thick at first, but the potatoes and beef will release moisture, turning it into a silky gravy.

Step 4: Combine and Coat
Pour the sauce over the beef and potatoes, spreading it so everything is evenly covered.

Step 5: Cook Low and Slow
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours. Avoid lifting the lid—keeping the steam inside helps the meat become tender.

Step 6: Serve
Once the beef is fork-tender, gently stir to coat everything in gravy. Serve hot and enjoy!