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| Black Forest Pot Roast
one 3 to 3 1/2 pound boneless beef chuck or round bone roast
1 onion, chopped
1/4 cup of water
4 dried shiitake mushrooms, stems removed, crumbled and rinsed
1/4 cup of ketchup
1/4 cup of dry red wine
2 tablespoons of Dijon style mustard
1 tablespoon of Worcestershire sauce
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 clove garlic, crushed
2 tablespoons of cornstarch
3 tablespoons of water
Trim all visible fat from meat; place in a slow cooker. 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 and slice. Keep meat warm. Turn control to high. Dissolve cornstarch in water; stir into cooker. Cover and cook on HIGH 15 to 20 minutes or until thickened. Serve sauce with meat. Makes 6 or 7 servings
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