Black Forest Pot Roast

 

1 (3 – 3.5 lb.) boneless beef chuck or round bone roast

1 onion, chopped

1/4 C. Water

4 Dried shiitake mushrooms, stems removed, crumbled, and rinsed

1/4 C. Ketchup

1/4 C. Dry red wine

2 T. Dijon-style mustard

1 T. Worcestershire sauce

1/2 tsp. Salt

1/8 tsp. Pepper

1 Clove garlic, crushed

2 T. Cornstarch

3 T. Water

 

Trim all visible fat from meat; place in slow cooker. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper, and garlic. Pour mixture over meat. Cover and cook on low about 8 hours. Remove meat and slice. Keep meat warm. Turn control to high. Dissolve cornstarch in water, stir into cooker. Cover and cook on high for 15-20 minutes until thickened. Serve sauce with meat.