Black Forest Pot Roast

1 3–3½ lb boneless beef chuck or round bone roast trim place in slow cooker pour cook on low for about 8 hours remove meat keep warm eat
1 onion, chopped mix turn slow cooker to high add cook on high 15–20 minutes
¼ c water
4 dried shiitake mushrooms, stems removed, crumbled and rinsed
¼ c ketchup or barbecue sauce
¼ dry red wine
2 T Dijon-style mustard
1 T Worcestershire sauce
½ t salt
⅛ t pepper
1 clove garlic, crushed
2 T cornstarch   mix
3 T water
  1. Trim visible fat from roast.
  2. Place roast in slow cooker.
  3. Combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper, and garlic.
  4. Pour sauce over meat.
  5. Cover and cook on low about 8 hours.
  6. Remove meat and keep warm.
  7. Turn slow cooker to high.
  8. Dissolve cornstarch in water.
  9. Stir cornstarch slurry into slow cooker.
  10. Cover and cook on high 15– 20 minutes or until thickened.
  11. Serve sauce with meat.

Stolen from Mabel Hoffmans' Crockery Cookery, ISBN 1-55788-217-7