BLACK FOREST POT ROAST

BLACK FOREST POT ROAST 3 1/2 pounds boneless chuck or round bone roast 1 large onion, chopped 1/4 cup water 4 dried shiitake 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 all visible fat from meat and place it in a slow cooker. 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, wrap in foil and keep warm. Turn crockpot control to HIGH. Dissolve cornstarch in water; stir in cooker. Cover and cook on HIGH for 15 to 20 minutes or until thickened. Slice beef, and serve sauce with meat.