mashed potatoes

🥩 Slow Cooker Beef Tips with Mushrooms, Mashed Potatoes & Green Beans

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Slow cooker beef tips with mushrooms and gravy served with creamy mashed potatoes and buttery green beans

🥩 Slow Cooker Beef Tips with Mushrooms, Mashed Potatoes & Green Beans

Slow Cooker Beef Tips with Mushrooms, Mashed Potatoes & Green Beans is a cozy American-style dinner made for busy weeknights and relaxed Sunday meals. Tender beef cooks slowly with mushrooms, onions, garlic, beef broth, and simple seasonings until the meat is fork-tender and the gravy is rich and savory.

Serve the beef and mushroom gravy over creamy mashed potatoes with buttery green beans on the side. The combination gives you tender protein, hearty potatoes, and a fresh vegetable in one satisfying plate.

This easy slow cooker dinner also works well for meal prep because the beef and gravy reheat beautifully the next day.

Why You’ll Love This Slow Cooker Beef Dinner

  • Easy preparation: Most of the cooking happens in the slow cooker.
  • Tender beef: Long, gentle cooking helps tougher cuts become soft and flavorful.
  • Rich gravy: Beef broth, Worcestershire sauce, garlic, onions, and mushrooms create a savory sauce.
  • Complete meal: Mashed potatoes and green beans make the dish filling and balanced.
  • Family-friendly: The mild seasoning works well for adults and children.
  • Meal-prep friendly: Leftover beef and gravy can be refrigerated or frozen for later.

Ingredients You’ll Need

For the Beef Tips and Mushroom Gravy

  • 2 pounds beef stew meat or sirloin tips, cut into bite-size pieces
  • 1 tablespoon olive oil for optional searing
  • 1 small onion, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce, optional
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt, adjusted to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons water

For the Mashed Potatoes

  • 2 pounds Yukon Gold or Russet potatoes
  • 4 tablespoons butter
  • ½ cup warm milk or cream
  • Salt and black pepper to taste

For the Green Beans

  • 12 ounces fresh green beans, trimmed
  • 1 tablespoon butter
  • Salt and black pepper to taste

How to Make Slow Cooker Beef Tips

Step 1: Season the Beef

Pat the beef pieces dry with paper towels before seasoning. Sprinkle them evenly with salt, black pepper, and paprika.

For deeper flavor, heat olive oil in a large skillet and sear the beef for about 2–3 minutes per side. Searing is optional, but it adds a richer browned flavor to the finished gravy.

Step 2: Add the Vegetables

Place the sliced onions, mushrooms, and minced garlic in the bottom of your slow cooker. Spread them into an even layer so the vegetables cook with the beef juices.

Step 3: Add the Beef and Liquid

Place the seasoned beef over the vegetables. Pour in the beef broth, Worcestershire sauce, and optional soy sauce.

Sprinkle the dried thyme over the top. Avoid adding too much extra liquid because the mushrooms and beef will release moisture during cooking.

Step 4: Slow Cook Until Tender

Cover the slow cooker and cook until the beef is fork-tender.

  • LOW: Cook for 7–8 hours.
  • HIGH: Cook for 4–5 hours.

The exact cooking time can vary depending on the size of the beef pieces and your slow cooker. The beef is ready when it becomes tender enough to break apart easily with a fork.

Step 5: Thicken the Gravy

Combine the cornstarch and water in a small bowl and stir until smooth.

Add the slurry during the final 20–30 minutes of cooking. Stir gently and allow the sauce to thicken before serving.

If the gravy remains too thin, add a small amount of additional slurry. If it becomes too thick, stir in a splash of warm beef broth.

Step 6: Prepare the Mashed Potatoes

Peel and cube the potatoes into similar-sized pieces. Place them in a pot of salted water and bring to a boil.

Cook for about 15–20 minutes, or until the potatoes are fork-tender. Drain thoroughly, then mash with butter and warm milk or cream.

Season with salt and black pepper. Avoid overmixing because excessive stirring can make mashed potatoes gummy.

Step 7: Cook the Green Beans

Trim the green beans and steam or boil them for about 4–6 minutes. Cook until they are tender but still have a slight bite.

Drain well and toss with butter, salt, and black pepper. For brighter green beans, avoid overcooking them.

Step 8: Assemble and Serve

Spoon a generous portion of mashed potatoes onto each plate. Top with tender beef, mushrooms, onions, and plenty of gravy.

Serve the buttery green beans alongside the beef and potatoes. Add a little fresh parsley if you want a simple finishing touch.

Best Beef for This Recipe

Beef stew meat is a convenient choice because it is already cut into cooking-sized pieces. Chuck roast is another excellent option because its marbling helps it become tender during slow cooking.

Sirloin tips can also be used when you prefer a leaner cut. Cut the beef into similar-sized pieces so they cook evenly.

Avoid cutting the meat too small because smaller pieces can become dry during a long cooking time.

Tips for Tender Beef and Rich Gravy

  • Sear before slow cooking: Browning creates deeper flavor and improves the overall taste of the gravy.
  • Use similar-sized beef pieces: Even pieces cook at a more consistent rate.
  • Keep the lid closed: Opening the slow cooker repeatedly releases heat and can extend the cooking time.
  • Use low-sodium broth: This gives you better control over the salt level.
  • Add the slurry near the end: Early addition can reduce its thickening power during a long cook.
  • Use warm dairy: Warm milk or cream blends more smoothly into mashed potatoes.
  • Do not overcook green beans: Tender-crisp beans provide better texture beside the soft beef and potatoes.

Easy Variations

For a creamier gravy, stir in 2 tablespoons of sour cream after the beef has finished cooking. Add it gradually and avoid boiling the finished sauce.

Cremini mushrooms can replace standard white mushrooms when you want a deeper earthy flavor.

For extra vegetables, add sliced carrots to the slow cooker with the onions and mushrooms. You can also add celery for more savory flavor.

For a lower-sodium version, choose low-sodium beef broth and skip or reduce the soy sauce.

How to Store and Reheat

Place leftover beef and gravy in airtight containers and refrigerate for up to 4 days. Store mashed potatoes and green beans separately when possible.

Reheat the beef and gravy gently on the stovetop or in the microwave until heated through. Add a splash of broth if the gravy becomes too thick.

For freezing, freeze the beef and gravy separately from the mashed potatoes for better texture. Use the frozen beef within about 2 months for the best quality.

Frequently Asked Questions

Can I use frozen beef for slow cooker beef tips?

Thaw the beef in the refrigerator before cooking so it heats evenly and reaches a safe temperature more reliably.

Can I make this recipe without mushrooms?

Yes, simply leave out the mushrooms and add extra onions, carrots, or another vegetable you enjoy.

What is the best beef cut for this recipe?

Chuck roast, beef stew meat, and sirloin tips can all work well, with chuck and stew meat offering especially tender results.

Can I make the gravy thicker?

Yes, add a small amount of cornstarch slurry during the final 20–30 minutes and allow the sauce to thicken.

Can I prepare this meal ahead of time?

Yes, cook the beef and gravy ahead, refrigerate them, and reheat gently while preparing fresh mashed potatoes and green beans.

Can I freeze beef tips and gravy?

Yes, freeze the cooled beef and gravy in an airtight container for up to about 2 months for the best quality.

Can I make this recipe in an Instant Pot?

Yes, you can adapt the recipe for an Instant Pot by pressure cooking the beef and using a natural release before thickening the gravy.

What should I serve with beef tips?

Creamy mashed potatoes and green beans make a classic pairing, while roasted carrots, steamed broccoli, or dinner rolls are also good options.

Final Thoughts

This slow cooker beef dinner brings together tender meat, savory mushroom gravy, creamy potatoes, and buttery green beans without complicated preparation. Searing the beef adds extra flavor, while slow cooking gives the meat time to become tender.

For a comforting American-style family meal, serve the beef and gravy hot over mashed potatoes with green beans on the side. It is simple enough for a weeknight and hearty enough for a relaxed Sunday dinner.

Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

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Teriyaki chicken served with creamy mashed potatoes and roasted carrots, zucchini, bell pepper, and red onion

Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

Teriyaki Chicken with Mashed Potatoes and Roasted Veggies is a comforting dinner that combines juicy chicken thighs, creamy mashed potatoes, and colorful oven-roasted vegetables on one plate. The chicken is coated in a savory-sweet teriyaki marinade made with soy sauce, honey, garlic, ginger, and sesame oil.

This easy family dinner brings together Japanese-inspired flavors and classic American comfort food. The tender chicken pairs well with smooth potatoes, while roasted carrots, zucchini, bell pepper, and red onion add color, texture, and a fresh vegetable side.

The recipe serves four and works well for a weeknight dinner, weekend meal, or simple family gathering. Most of the cooking can also be done at the same time, making the meal easier to prepare.

Why You’ll Love This Dinner

  • Balanced plate: Chicken provides protein, potatoes add satisfying carbohydrates, and roasted vegetables bring fiber and nutrients.
  • Big flavor: Garlic, ginger, honey, soy sauce, and sesame oil create a rich sweet-and-savory glaze.
  • Family-friendly: The mild teriyaki flavor pairs easily with creamy potatoes and familiar vegetables.
  • Easy preparation: The chicken, potatoes, and vegetables use simple cooking methods.
  • Flexible ingredients: You can swap the vegetables or use chicken breast when needed.
  • Great for leftovers: Store extra portions in the refrigerator for an easy lunch or dinner.

Ingredients You’ll Need

For the Teriyaki Chicken

  • 4 boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 2 tablespoons mirin or rice vinegar
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon sesame seeds, optional
  • Sliced green onions for garnish

For the Mashed Potatoes

  • 4 large Russet or Yukon Gold potatoes
  • 1/2 cup whole milk or cream
  • 4 tablespoons olive oil
  • Salt and black pepper to taste

For the Roasted Vegetables

  • 2 carrots, sliced
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 red onion, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and black pepper to taste

How to Make Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

Step 1: Marinate the Chicken

Add soy sauce, mirin or rice vinegar, honey, sesame oil, minced garlic, and grated ginger to a bowl. Whisk until the honey is well mixed into the marinade.

Place the chicken thighs in the bowl and turn them several times so every piece is coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate the chicken for up to 8 hours.

Helpful point: Keep the chicken refrigerated while it marinates, and do not reuse raw marinade as a sauce unless it is thoroughly cooked first.

Step 2: Prepare the Roasted Vegetables

Preheat your oven to 400°F (200°C).

Place the carrots, zucchini, bell pepper, and red onion on a large baking sheet. Add olive oil, dried thyme or Italian seasoning, salt, and black pepper.

Toss everything until the vegetables are evenly coated. Spread them into a single layer so they roast instead of steaming.

Roast for 25–30 minutes, turning the vegetables halfway through cooking.

Helpful point: Cut the vegetables into similar-sized pieces so they cook more evenly.

Step 3: Make the Mashed Potatoes

Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot and cover with cold water.

Add a generous pinch of salt and bring the water to a boil. Cook for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.

Drain the potatoes well. Return them to the warm pot and mash until smooth.

Warm the milk or cream separately, then gradually mix it into the potatoes with olive oil. Season with salt and black pepper.

Helpful point: Avoid overmixing the potatoes because too much stirring can make them sticky instead of fluffy.

Step 4: Cook the Teriyaki Chicken

Remove the chicken from the marinade and let excess liquid drip off.

Heat a large skillet over medium-high heat. Add the chicken thighs and cook for about 4–5 minutes per side, depending on their thickness.

Continue cooking until the chicken reaches a safe internal temperature of 165°F (74°C) in the thickest part.

Transfer the cooked chicken to a clean plate and let it rest for a few minutes before slicing.

Step 5: Make the Teriyaki Glaze

If you want a thicker sauce, combine 1 teaspoon cornstarch with 2 tablespoons water to make a smooth slurry.

Pour the remaining marinade into a small saucepan and bring it to a full boil. Continue cooking until it reaches a safe temperature, then stir in the cornstarch mixture.

Simmer briefly until the sauce thickens into a glossy glaze.

Important point: Never pour uncooked marinade directly over finished chicken. Raw chicken marinade must be thoroughly cooked before serving.

Step 6: Assemble the Plate

Spoon a generous portion of mashed potatoes onto each plate. Add the roasted vegetables beside the potatoes.

Slice the rested chicken into strips and place it over or beside the mashed potatoes.

Drizzle a small amount of warm teriyaki glaze over the chicken. Finish with sesame seeds and sliced green onions for extra flavor and texture.

Tips for the Best Results

  • Use boneless chicken thighs for juicy, flavorful meat.
  • Do not overcrowd the baking sheet because the vegetables need space to brown.
  • Warm the milk before adding it to the potatoes for a smoother texture.
  • Use Yukon Gold potatoes for naturally creamy mashed potatoes.
  • Let the cooked chicken rest before slicing to help retain its juices.
  • Add the teriyaki glaze just before serving for the best texture.
  • Use low-sodium soy sauce if you want to reduce the saltiness.
  • For a gluten-free meal, choose certified gluten-free soy sauce or tamari.

Easy Ingredient Swaps

You can replace chicken thighs with boneless chicken breasts, but watch the cooking time because lean breast meat can dry out more quickly.

For the vegetables, broccoli, mushrooms, Brussels sprouts, green beans, or sweet potatoes can work well. Choose vegetables that roast at a similar rate or add quicker-cooking vegetables later.

For dairy-free mashed potatoes, use plant-based milk and a dairy-free butter alternative instead of regular dairy ingredients.

Storage and Reheating

Store leftover chicken, mashed potatoes, and roasted vegetables in separate airtight containers in the refrigerator. For the best quality, enjoy leftovers within 3–4 days.

Reheat the chicken and vegetables until hot throughout. Add a splash of milk to the mashed potatoes before reheating if they have become dry.

Keep the teriyaki glaze refrigerated in a covered container and warm it gently before serving.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes. Chicken breast works well, but cook it carefully because it can become dry if overcooked.

What vegetables can I use instead?

Broccoli, mushrooms, Brussels sprouts, green beans, and sweet potatoes are good substitutes for the listed vegetables.

Can I make this meal ahead of time?

Yes. Prepare the chicken, potatoes, vegetables, and sauce ahead of time, then refrigerate and reheat before serving.

Is this recipe gluten-free?

It can be gluten-free when you use certified gluten-free soy sauce or tamari and check all packaged ingredients.

How can I make the mashed potatoes dairy-free?

Use unsweetened plant-based milk and a dairy-free butter or olive-oil spread instead of regular dairy products.

Can I make the teriyaki sauce thicker?

Yes. Mix cornstarch with water and stir it into the thoroughly cooked marinade while simmering until the sauce thickens.

How do I know when the chicken is done?

Check the thickest part with a food thermometer; chicken should reach 165°F (74°C) for safe consumption.

Can I freeze the leftovers?

The chicken and roasted vegetables can be frozen, although mashed potatoes may change texture slightly after thawing and reheating.