Beef/steak tips in gravy

I made an experiment that my spouse is loving referring to as “mystery meat slop.” About a year ago I split the purchase of a whole butchered cow with my in-laws, and I’ve reached the stage of consumption where all I have left are a handful of random cuts of beef in my chest freezer, most of which are lean. I decided the best way I could use them up were to combine a couple of slow cooking techniques that I’ve used in the past with steak tips and chuck roast.
What I used:
•2 lbs lean top sirloin steak
•1 lb beef round steak
•1 lb beef tri-tip
Other ingredients:
•1.5 cups beef broth
•1/2 cup of juice from a jar of pepperoncini
•1 packet onion soup mix
•1 packet au jus mix
•5 tablespoons of butter
•a hearty dash of seasonings (I used Lowry’s seasoned salt and accent msg)
•corn starch
What I did:
I thawed the steaks and tenderized them gently with the poky side of a meat mallet. I then cut the steaks into small bite sized cubes, discarding the silver skin. I put the steak bites in the crockpot and sprinkled an even coating of seasoned salt and msg over them, dumped the two soup packets in, and tossed it all together. I then cut the 5 tbsp of stick butter into pads and placed them on top of the meat. I then poured enough broth and juice over the meat to just barely cover it. I cooked this on low for about 8 hours total, at 7 hours adding a corn starch slurry to thicken the gravy. The end result was 10/10. This may be the most delicious hearty meal I’ve ever made in a crockpot. You can tell that not every bite of meat has exactly the same texture, but all of the meat is melty/shreddy and tender. I served this with mashed potatoes, corn, and dinner rolls. If you too have random cuts of beef you’re unsure how to use, give this recipe a try.