1 ½ teaspoons each of garlic powder and sugar
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:
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