Black Forest Pot Roast
Submitted by: Sandee Eveland
3 1/2 lb boneless chuck or round roast
1 onion, chopped
1/4 c water
4 dried shitake mushrooms,crumbled and rinsed
1/4 c ketchup
1/4 c red wine
2 tb dijon mustard
1 tb worcestershire sauce
1/2 ts salt
1/8 ts pepper
1 cl garlic, crushed
2 tb cornstarch
3 tb water
Trim all fat from meat. Place in crockpot. In a small bowl, combine onion, water, mushrooms, ketchup, wine, nustard, Worcestershire Sauce, salt, pepper and garlic. Pour mixture over roast. Cover and cook on Low about 8 hours. Remove meat and slice. Keep meat warm. Turn to High. Dissolve cornstarch in water, stir into crockpot. Cover and cook on High 15-20 minutes or until thickened. Serve sauce with meat. 
