Add steak to slow cooker and top with sliced mushrooms and onions.
Add seasonings, broth, and soup.
Cover and cook on high for 3-4 hours or low for 6-8.
Stir in tapioca flour slurry and cream, and let heat for about 15 minutes until thickened.
Slice or pull apart beef and serve with gravy and mushrooms, over egg noodles.
