🥗 Ingredients

- 2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
- 1 medium onion, sliced thinly
- 2 stalks celery, sliced diagonally in thick pieces (did not add)
- 6 carrots, sliced diagonally in thick pieces
- 4 potatoes cut in 4
- 1 box mushrooms
- 2 tablespoons small tapioca – see notes (cornstarch sludge)
- 1/2 cup tomato juice
- 2 cups water with 1 cube beef buillion
- 1 teaspoons salt
- 1 tablespoon sugar
- 1 tsp garlic powder
- A bit chilli flakes

👨‍🍳 Instructions

1. In saute mode, sear the beef for a few minutes
2. Traditional Oven Instructions: Preheat oven to 320 degrees. Place all ingredients in a baking dish – it can be glass or ceramic (we use a round casserole dish – something between 8×8 and 9×13). Cover with foil and bake for 3-4 hours. If the gravy dries out, you can add a little water to the gravy to loosen it up before serving. See notes below for additional modifications/instructions.
3. Finishing in the Oven: Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (400-ish degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.