Creamy Horseradish Beef Tips for a Hearty Slow Cooker Dinner Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is clean and positioned on a level, heat-resistant surface near an electrical outlet. Gather all ingredients and prepare the beef and onions by chopping them into uniform sizes. Having the au jus packet and the block of cream cheese ready to go will make the assembly process seamless.

Check that the slow cooker lid fits tightly, as this is essential for maintaining the proper temperature and humidity levels during the cooking process. Ensure your workspace is clear and organized for efficient preparation.

Instructions

Assembling the Slow Cooker

1. 1Prepare the Slow Cooker
   Place the beef tips into the bottom of the slow cooker vessel. Ensure the pieces are distributed in an even layer to promote consistent cooking throughout the process.
   Look for Even layer of meat pieces
   Tip Pat the beef dry with paper towels before adding to the cooker for better browning potential.
2. 2Add Aromatics and Seasoning
   Scatter the chopped onions over the beef. Sprinkle the contents of the au jus mix packet evenly across the top, ensuring the beef and onions are well coated with the seasoning.
   Look for Seasoning is evenly distributed throughout
   Tip Use a wooden spoon to gently toss if necessary, though layering is sufficient for this method.

At the end of this phase, the ingredients are layered inside the slow cooker. The beef is at the bottom, topped with onions, seasonings, and the cream cheese block.

Ensure the slow cooker is plugged in and the lid is securely in place. The setup should look organized, with all components ready to begin the slow-cooking transformation.

The Slow Cooking Process

3. 3Add Cream Cheese and Cook
   Place the block of cream cheese in the center of the slow cooker on top of the seasoned beef. Cover the slow cooker with its lid and cook on low for 6 to 8 hours until the beef is fork-tender.
   Look for Beef reaches tender consistency
   Tip Do not stir the cream cheese in until the end of the cooking cycle to prevent it from curdling.

During this phase, the beef cooks slowly in its own juices. The aroma of savory beef and onions will begin to fill the kitchen. The cream cheese will soften significantly under the lid. Check that the unit is on the low setting and that no steam is escaping from the edges, confirming that the internal environment is stable.

Finishing and Incorporating

4. 4Finish and Serve
   Once the cooking time has elapsed and the meat reaches 145°F (63°C), remove the lid and stir the softened cream cheese into the juices to create a smooth, creamy sauce. Let the beef rest for at least 3 minutes before serving.
   Look for Smooth and creamy sauce texture
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Adjust the consistency of the sauce by adding a splash of water if it appears too thick.

The final phase involves stirring the softened cream cheese into the beef juices to create the final creamy sauce. The beef should be tender and the sauce should have a consistent, velvety texture. Verify the internal temperature of the meat before serving to ensure it is fully cooked and safe to eat.

Common mistakes

Avoid lifting the lid frequently during the cooking process, as this releases heat and steam, which significantly increases the total cooking time and can lead to uneven results. Do not stir the ingredients until the very end, as the cream cheese needs to sit on top to soften properly without curdling.

Avoid using extremely lean cuts of beef, as they can become dry and stringy during long cooking periods. Finally, ensure the beef is cut into uniform pieces to prevent some parts from being overcooked while others remain tough.

How to tell it’s done

The beef tips are done when they are fork-tender, meaning they pull apart easily with minimal pressure. The sauce should be smooth, thick, and fully emulsified with the juices released by the meat.

Ensure the meat has reached an internal temperature of at least 145°F (63°C) when measured with a meat thermometer. If the meat still feels resistant or tough, continue cooking for another 30 minutes, as individual slow cookers can vary significantly in their heating performance.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest