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Black Forest Pot Roast Recipe

Ingredients
  • 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
Directions
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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Glossary Terms
pot roast soup Glossary Term
Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.
A traditional South American clay cooking pot made from clay that contains a significant amount of the mineral mica.
A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it.
black forest ham Glossary Term
A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor.
A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.
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