Black Forest Pot Roast Recipe
Servings: 1
Ingredients
- 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
Directions
- 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. Pour mix over meat. Cover and cook on LOW about 8 hrs. Remove meat and slice. Keep meat hot. Turn control to HIGH. Dissolve cornstarch in water; stir into cooker. Cover and cook on HIGH 15-20 min or possibly till thickened. Serve sauce with meat.
- Comments:This is one of my all-time favorite recipes - crockpot and regular!
- Modifications: we do not use mushrooms (husband is allergic) and we use an inexpensive port instead of red wine (port is sweeter). I use whatever pot roast is on sale.
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