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Pot Roast, Black Forest (M)
Source: Unknown
Serves: 8 to 10

3-1/2 lbs. boneless beef chuck or round bone roast
1 onion, chopped
1/4 cup water
4 dried shiitake mushrooms, stems removed, crumbled and rinsed
1/4 cup letchup/catsup
1/4 cup dry red wine
2 tablespoons Dijon mustard
1 tablespoon Worcestershire Sauce (click here for vegetarian Worcestershire sauce recipes)
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
2 tablespoons cornstarch
3 tablespoons water

Trim all visible fat from meat; place in your crockpot.

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.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A