Black Forest Pot Roast Recipe

• 1 x (3-3.5 lb) boneless beef chuck or possibly round bone roast
• 1 x onion, minced
• 1/4 c. water
• 4 x dry shiitake mushrooms (sometimes called Black Forest mushrooms), stems removed, crumbled, and rinsed
• 1/4 c. ketchup
• 1/4 c. dry red wine
• 2 Tbsp. Dijon-style mustard
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 clv garlic, crushed
• 2 Tbsp. cornstarch
• 3 Tbsp. water

1. Trim all visible fat from meat; place in slow cooker.
2. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper, and garlic.
3. Pour mix over meat.
4. Cover and cook on LOW about 8 hrs.
5. Remove meat and slice.
6. Keep meat hot.
7. Turn control to HIGH.
8. Dissolve cornstarch in water; stir into cooker.
9. Cover and cook on HIGH 15-20 min or possibly till thickened.
10. Serve sauce with meat.
11. Comments:This is one of my all-time favorite recipes - crockpot and regular!
12. Modifications: we do not use mushrooms (husband is allergic) and we use an inexpensive port instead of red wine (port is sweeter).
13. I use whatever pot roast is on sale.

boneless beef chuck, onion, water, shiitake mushrooms, ketchup, red wine, mustard, worcestershire sauce, salt, pepper, garlic, cornstarch, water

Taken from cookeatshare.com/recipes/black-forest-pot-roast-85883 (may not work)