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.
