Melt In Your Mouth Beef Tips with Mushroom Gravy

1 bay leaf
½ cup sliced pepperoncinis optional for a tangy kick
1½ to 2 cups beef stock adjust for desired consistency
2 tablespoons cornstarch mixed with 3 tablespoons water for thickening
Kosher salt and black pepper to taste
Instructions
Season the beef tips with salt and black pepper. Toss with flour until well coated.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the beef tips in batches and sear until browned on all sides, about 2-3 minutes per side. Remove and set aside.
In the same skillet, sauté the diced onion for 2 minutes, scraping up browned bits from the pan.

Transfer beef tips and onions to the slow cooker. Add mushrooms, garlic powder, onion powder, thyme, rosemary, beef bouillon, Worcestershire sauce, bay leaf, pepperoncinis, and beef stock. Cook on low for 6-7 hours or high for 3-4 hours. Thicken with cornstarch slurry 30 minutes before serving.