Heat oil in a large skillet over medium-high heat. Add meat to the skillet and sprinkle with the salt and pepper. Allow to cook for 5-6 minutes, turning meat over once. Beef does not have to be cooked all the way through. This is for browning the meat; the slow cooker will cook the meat.

While the meat is cooking, slice mushrooms and onion and place them in the slow cooker.

Once meat is cooked transfer it to the slow cooker on top of the mushrooms and onion.

Add beef broth and Worcestershire sauce to the skillet and scrape any browned bit from the bottom of the skillet into the broth mixture.

Pour broth mixture over the meat in the slow cooker.

Cook on low 6-8 hours or until meat is tender.

In a small bowl, mix cornstarch and water until smooth and stir in the slow cooker.

Cook, covered, on high 15-30 minutes or until the gravy is thickened.

Wash off/scrub potatoes thoroughly and dry off with paper towel.

Pierce many holes all around the potato using a fork.

Wrap the potatoes back up with the paper towel.

Microwave your potatoes for 6 minutes and 30 seconds. If you are making more than 2 potatoes you can using these suggested cooking times below (on high heat):

spud: 4 min. 30 sec.

spuds: 6 min. 30 sec.

spuds: 9 min. 30 sec.

spuds: 12 min. 30 sec.

Note: Some microwaves have a “potato” button you can push that will actually set your microwave for the correct time for a baked potato.

Potatoes will be VERY hot. I suggest you leave them in the microwave a couple of minutes before handling the potatoes.

Cut your potatoes in half. Scoop out the potato flesh from the skins.

Mix the potatoes with the broth, sour cream and salt using a beater. Beat on medium speed for one minute, or until creamy.

Serve 1 cup of the beef tips mixture over top of 1/2 cup mashed potatoes.