Black Forest Pot Roast

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Boneless beef chuck or round bone roast
1		Onion - chopped
1/4 cup	59ml	Water
4		Dried shiitake mushrooms - stems removed,
		Crumbled and rinsed
		(or use regular button mushrooms, sliced)
1/4 cup	59ml	Ketchup
1/4 cup	59ml	Dry red wine
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1		Garlic clove - crushed
2 tablespoons	30ml	Cornstarch
3 tablespoons	45ml	Water

Recipe Instructions

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. (Pre-saute the onions and mushrooms first if using fresh mushrooms.) 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 15 to 20 minutes or until thickened. Serve sauce with meat, spooned over cooked rice if desired.

This recipe yields 4 to 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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