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Black Forest Pot Roast

3 to 3 1/2 lb 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 ketchup
1/4 cup dry red wine
2 tablespoons Dijon-style 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; place in 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 and slice.
Keep meat warm. Turn control to high. Dissolve cornstarch in water,
stir into cooker. Cover and cook on high for 15-20 minutes until
thickened. Serve sauce with meat.

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2 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Black Forest Post Roast, January 24, 2004 - 01:07 PM
Reviewer: Anonymous from Canada
This is great to make on a lazy day.

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