Crock Pot Black Forest Pot Roast


3.5 pound boneless chuck or round bone roast
1 medium onion, chopped
1/4 cup water
4 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 pepper
1 clove garlic, crushed
2 tablespoons cornstarch
3 tablespoons water


Trim away all fat from the meat. Place in the slow cooker. In small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire, salt, pepper and garlic.

Pour mixture over meat. Cover and cook on LOW for about 8 hours. Remove meat and slice. Keep 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.


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