All of the ingredients, with the exception of cornstarch, should be combined in the slow cooker with two cups of beef stock.
Cook on high for three to four hours or on low for five to seven hours.
3. Thirty minutes before the end of the cooking period, combine half a cup of the liquid from the slow cooker with cornstarch and whisk until it is completely smooth. After adding the cornstarch mixture to the slow cooker, continue cooking for an additional half an hour.
4. If necessary, adjust the thickness of the gravy by adding water. Following the seasoning with salt and pepper, serve the dish with the side of your choice.
Specifications for the Instant Pot:
1. In the Instant Pot, mix all of the ingredients, with the exception of cornstarch, with one and a half cups of beef stock.
2. With the meat/stew setting selected, cook the food for thirty-five minutes on high pressure.
3. Permit the pressure to relax naturally for ten to fifteen minutes.
When the Instant Pot is boiling, switch to the “sauté” setting, mix cornstarch in two tablespoons of water, and add it to the Instant Pot.

5. While stirring, thicken the sauce for one to two minutes.

6. Use water to adjust the thickness of the gravy.
7. Add salt and pepper to taste, and then serve with the side of your choice for accompaniment.