Ingredients:2 pounds of chuck roast or stew meat, trimmed cubed2 tablespoons of all-purpose flour1 diced onion3 tablespoons of butter8 ounces of sliced baby Bella mushrooms1 tablespoon of Worcestershire sauce1 bay leaf1 ½ teaspoons each of garlic powder and sugar1 teaspoon each of onion powder, dried thyme, and mushroom powder½ cup of thinly sliced pepperoncini peppers2 cups of beef stock2 tablespoons of cornstarch mixed with a few tablespoons of waterSlow Cooker Instructions:1. In the slow cooker, combine 2 cups of beef stock with all ingredients except cornstarch.2. Cook on high for 3-4 hours or low for 5-7 hours.3. 30 mins before the cook time is over, mix ½ cup of slow cooker liquid with cornstarch until smooth. Add the cornstarch mixture to the slow cooker and cook for 30 more minutes.4. Adjust gravy thickness with water as needed. Season with salt and pepper, then serve over your choice of side.Instant Pot Instructions:1. In the Instant Pot, combine 1 ½ cups of beef stock with all ingredients except cornstarch.2. Select meat/stew setting, cook on high pressure for 35 minutes.3. Allow natural pressure release for 10-15 minutes.4. Switch to ‘sauté,’ dissolve cornstarch in 2 tablespoons of water, add to Instant Pot when bubbling.
. Thicken sauce for 1-2 minutes, stirring.6. Adjust gravy thickness with water.7. Season with salt and pepper, then serve over your choice of side.
