Whenever I make this, my hubby thanks the lord before and is practically licking his plate by the end

 


Ingredients:
2 pounds of chuck roast or stew meat, trimmed cubed
2 tablespoons of all-purpose flour
1 diced onion
3 tablespoons of butter
8 ounces of sliced baby Bella mushrooms
1 tablespoon of Worcestershire sauce
1 bay leaf
1 ½ teaspoons each of garlic powder and sugar
1 teaspoon each of onion powder, dried thyme, and mushroom powder
½ cup of thinly sliced pepperoncini peppers
2 cups of beef stock
2 tablespoons of cornstarch mixed with a few tablespoons of water
Slow 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.

5. 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.


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