Dutch Oven Instructions

1. Preheat oven to 325°.
2. In a large dutch oven (at least 6 qt), heat a glug or 2 of oil on medium-high until shimmering. Pat beef dry and season with a teaspoon of salt. Sear the beef chuck until it’s brown on all sides, about 2–3 min per side. 
3. Remove beef and set aside. Turn heat to medium and add 14 ounces of pearl onions (it’s okay if they are still frozen), 8 ounces of sliced mushrooms, and 1 teaspoon paprika. Season with salt to taste. Sauté for 8–10 minutes. Add 4 cloves of minced garlic at the end and sauté for another minute. 
4. Add 1 tbsp dijon, the can of diced tomatoes, and 6 cups beef broth. Stir until combined, then add beef chuck. Nestle it in nice and cozy. 
5. Cover dutch oven and bake for 1 hour and 30 minutes.
6. Take it out and add 1 cup wild rice, then return to the oven, covered, for another hour. 
7. Test wild rice for doneness and give it 15–30 more minutes in the oven if it’s too chewy for you. 
8. When the rice is tender, take the dutch oven out of the oven. Transfer the beef chuck to a plate and pull meat, discarding fatty pieces. 
9. Return pulled beef to the pot and stir in the teaspoon of red wine vinegar, then the ½ cup of greek yogurt or sour cream. Enjoy!

Slow Cooker Instructions:

1. In a large frying pan, heat a glug or 2 of oil on medium-high until shimmering. Pat beef dry and season with a teaspoon of salt. Sear the beef chuck until it’s brown on all sides, about 2–3 min per side.
2. Transfer beef to the slow cooker. Turn stovetop heat to medium and add 14 ounces of pearl onions (it’s okay if they are still frozen), 8 ounces of sliced mushrooms, and 1 teaspoon paprika. Season with salt to taste. Sauté for 8–10 minutes. Add 4 cloves of minced garlic at the end and sauté for another minute. Transfer to slow cooker.
3. To the slow cooker, add 1 tbsp dijon, the can of diced tomatoes, 6 cups beef broth, and 1 cup wild rice. Slow cook on low for 8 hours or high for 4–6 hours. 
4. Transfer the beef chuck to a plate and pull meat, discarding fatty pieces. 
5. Return pulled beef to the pot and stir in the teaspoon of red wine vinegar, then the ½ cup of greek yogurt or sour cream. Enjoy!

Stovetop Instructions

1. Follow all dutch oven instructions (in a large pot though) except instead of putting the pot in the oven, simmer on low heat, covered, for steps 5 and 6. 

Instant Pot Instructions

1. Cut your beef into quarters, pat dry, and season with 1 teaspoon salt. Using the sauté function on your Instant Pot, heat a glug or 2 of oil, then sear the beef chuck on all sides for 2–3 minutes per side. 
2. Remove beef and set aside. Add 14 ounces of pearl onions (it’s okay if they are still frozen), 8 ounces of sliced mushrooms, and 1 teaspoon paprika to the IP. Season with salt to taste. Sauté for 8–10 minutes. Add 4 cloves of minced garlic at the end and sauté for another minute. 
3. Add 1 tbsp dijon, the can of diced tomatoes, and 6 cups beef broth. Stir until combined and make sure to scrape up any browned bits on the bottom so you don’t get the burn warning, then add beef chuck. Nestle it in nice and cozy. 
4. Pressure cook for 20 minutes, instant release, then add 1 cup wild rice and pressure cook for 15 more minutes. Natural release for 10 minutes. 
5. Transfer beef chuck to a plate and pull meat, discarding fatty pieces.
6. Return pulled beef to the IP and stir in the teaspoon of red wine vinegar, then the ½ cup of greek yogurt or sour cream. Enjoy!