This is such a simple recipe I almost hate to call it a recipe but it’s so tasty, that it’s definitely worth sharing. This recipe is a little unusual for me in that it uses packaged mixes which I don’t often do, but once in a while, they do come in handy.
I made this in the Instant Pot because I was in a hurry, but this will work well in the slow cooker too. It’s got that comfort food feeling and when I first tasted it, I thought what it really needed was a nice serving of buttered egg noodles under it. Of course, I don’t eat pasta these days, but I think I might try this with Shirataki noodles for a good, low carb meal.
- 1 tablespoon corn starch or arrowroot powder Optional
- 4 tablespoons water
Throw everything into the Instant Pot except mushrooms and carrots.
Cook on high pressure for 15 minutes and release pressure quickly. Add the carrots and mushrooms and cook for 2 mins at High Pressure and let it release pressure naturally.
I don't usually like thickeners so I often use 1 cup of cauliflower which cooks down and thickens the gravy. If you're doing this, cook it along with the meat.
For the slow cooker, put everything into your slow cooker, cook on low for 6-8 hours and on high for 4 hours until the meat is tender.
If you want a thicker gravy, turn your Instant Pot on to Sauté, and once it's hot and the sauce is bubbling, make a cornstarch slurry and mix in, allowing it to thicken.