1 teaspoon each of onion powder, dried thyme, and mushroom powder
½ cup pepperoncini peppers, thinly sliced
2 cups beef stock
2 tablespoons cornstarch mixed with water
Preparation
Slow Cooker Instructions:
Add beef stock and all other ingredients except cornstarch to the slow cooker. Stir to combine.
Cook on high for 3-4 hours or on low for 5-7 hours.
30 minutes before the end, mix cornstarch with slow cooker liquid until smooth. Add back into the slow cooker. Stir and cook for an additional 30 minutes to thicken the gravy.
Adjust the gravy’s thickness with water if necessary. Season to taste with salt and pepper, and serve over your chosen side.
Instant Pot Instructions:
Combine 1 ½ cups of beef stock and all ingredients except cornstarch in the Instant Pot. Ensure the meat is well-coated.
Use the meat/stew setting to cook on high pressure for 35 minutes. Allow for a natural pressure release for 10-15 minutes.
Switch to ‘sauté’ mode. Mix cornstarch with water, then add to the Instant Pot once the liquid starts bubbling.
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