| | 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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| 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 |
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