2 pounds chuck roast or stew meat, cubed<\/p>\n
2 tablespoons all-purpose flour<\/p>\n
1 diced onion<\/p>\n
3 tablespoons butter<\/p>\n
8 ounces sliced baby Bella mushrooms<\/p>\n
1 tablespoon Worcestershire sauce<\/p>\n
1 bay leaf<\/p>\n
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Seasonings: 1 \u00bd tsp garlic powder, 1 \u00bd tsp sugar, 1 tsp onion powder, 1 tsp dried thyme, and 1 tsp mushroom powder<\/p>\n
\u00bd cup thinly sliced pepperoncini peppers<\/p>\n
2 cups beef stock<\/p>\n
2 tablespoons cornstarch (dissolved in a bit of water)<\/p>\n
Slow Cooker Method:<\/p>\n
In the slow cooker, mix beef stock (2 cups) with all ingredients, saving the cornstarch for later.<\/p>\n
Cook on high (3-4 hours) or low (5-7 hours).<\/p>\n
Towards the end, blend slow cooker liquid (\u00bd cup) with cornstarch till even. Integrate into the mix and let cook for 30 additional minutes.<\/p>\n
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Tailor gravy consistency using water if needed. Season and serve with your chosen side.<\/p>\n
Instant Pot Method:<\/p>\n
In the Instant Pot, mix beef stock (1 \u00bd cups) with all ingredients, saving the cornstarch for later.<\/p>\n
Use meat\/stew setting and set to high pressure for 35 minutes.<\/p>\n
Allow 10-15 minutes for natural pressure release.<\/p>\n
Set to \u2018saut\u00e9\u2019. Integrate the cornstarch mixture into the bubbling pot.<\/p>\n
Allow the sauce to thicken (1-2 minutes) while stirring.<\/p>\n
Adjust gravy consistency, season, and serve over your favorite side.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00bd tsp garlic powder, 1 \u00bd tsp sugar, 1 tsp onion powder, 1 tsp dried thyme, and 1 tsp mushroom powder \u00bd…<\/p>\n