Black Forest Pot Roast<\/p>\n
<\/p>\n
1 (3 – 3.5 lb.) boneless beef chuck or round bone roast<\/p>\n
1 onion, chopped<\/p>\n
1\/4 C. Water<\/p>\n
4 Dried shiitake mushrooms, stems removed, crumbled, and rinsed<\/p>\n
1\/4 C. Ketchup<\/p>\n
1\/4 C. Dry red wine<\/p>\n
2 T. Dijon-style mustard<\/p>\n
1 T. Worcestershire sauce<\/p>\n
1\/2 tsp. Salt<\/p>\n
1\/8 tsp. Pepper<\/p>\n
1 Clove garlic, crushed<\/p>\n
2 T. Cornstarch<\/p>\n
3 T. Water<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n