2 pounds chuck roast or stew meat, cubed

2 tablespoons all-purpose flour

1 diced onion

3 tablespoons butter

8 ounces sliced baby Bella mushrooms

1 tablespoon Worcestershire sauce

1 bay leaf

Seasonings: 1 ½ tsp garlic powder, 1 ½ tsp sugar, 1 tsp onion powder, 1 tsp dried thyme, and 1 tsp mushroom powder

½ cup thinly sliced pepperoncini peppers

2 cups beef stock

2 tablespoons cornstarch (dissolved in a bit of water)

Slow Cooker Method:

In the slow cooker, mix beef stock (2 cups) with all ingredients, saving the cornstarch for later.

Cook on high (3-4 hours) or low (5-7 hours).

Towards the end, blend slow cooker liquid (½ cup) with cornstarch till even. Integrate into the mix and let cook for 30 additional minutes.

Tailor gravy consistency using water if needed. Season and serve with your chosen side.

Instant Pot Method:

In the Instant Pot, mix beef stock (1 ½ cups) with all ingredients, saving the cornstarch for later.

Use meat/stew setting and set to high pressure for 35 minutes.

Allow 10-15 minutes for natural pressure release.

Set to ‘sauté’. Integrate the cornstarch mixture into the bubbling pot.

Allow the sauce to thicken (1-2 minutes) while stirring.

Adjust gravy consistency, season, and serve over your favorite side.

Unveil the magic of southern cooking with this dish, and enjoy the warm embraces and smiles of your loved ones as they dive into a plateful of comfort.