Black Forest Pot Roast Recipe

  • 3 - 3 1/2 lbs boneless beef chuck or round bone roast
  • 1 onion chopped
  • 1/4 cup water
  • 8 dried shitake mushrooms, stems removed, crumbled and rinsed
  • 1/4 cup ketchup
  • 1/4 cup dry red wine
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Salt
  • 1/8 teaspoon fresh ground pepper
  • 2 cloves garlic, crushed or minced
  • 2 tablespoons cornstarch
  • 3 tablespoons water
Trim fat from meat. Place in crockpot. 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. Keep meat warm. Turn control to HIGH. Dissolve cornstarch in water. Stir into cooker. Cover and cook on HIGH 15-20 minutes or until thickened. Let meat rest 10 minutes, then slice. Serve sauce with meat.
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