Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour
3 tablespoons butter
2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
2 tablespoons all-purpose flour
1 onion, diced
8 ounces baby Bella mushrooms, cut into thick slices
1 ½ teaspoon EACH: garlic powder AND sugar
1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
1 tablespoon Worcestershire sauce
1 large bay leaf
½ cup pepperoncini peppers, thinly sliced
1 ½ – 2 cups low sodium beef stock (see directions)
2 tablespoons cornstarch (mixed with a few tablespoons of water)
SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon.Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
OR INSTANT POT: Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.