1 1/2 lbs beef stew meat, or chuck roast cubed
1 1/2 teaspoons lemon pepper
1 package dry onion soup mix
1 can cream of mushroom soup
14 oz can low sodium beef broth
2 tablespoons butter
3 tablespoons flour
-Place cubed beef in slow cooker and sprinkle evenly with lemon pepper.
-In a large bowl whisk together dry onion soup mix, cream of mushroom soup, and beef broth; pour over meat.
-Cover and cook on low for 8 hours.
-Remove meat from crockpot with a slotted spoon, place in a bowl, and cover with foil.
-Set aside for now. In a large saucepan melt butter. Add flour and whisk well.
-Cook for about a minute. Whisk in the gravy/juices from the crockpot and heat until thickened and heated all the way through.
-Add in the set aside beef and simmer for a few minutes.
-Serve the beef tips and gravy over mashed potatoes, rice, or noodles.