With its comforting flavors contributed by savory meat, mushrooms, onions, carrots and fresh herbs, this slow-cooker braised beef is a wonderful supper on cold-weather days. Consider freezing it into portions for busy weeknight meals. You could also shred the meat and serve it on sandwiches.
Multicooker Directions: In Step 1, transfer the browned beef to the inner pot of a 6-quart multicooker, reserving the drippings in the skillet. In Step 2, add the cooked mushroom mixture to the pot. Add the pearl onions, beef stock, carrots, reserved flour mixture, and remaining 1 teaspoon salt to the pot; stir until combined. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beef is very tender, about 8 hours. Finish Step 2.