Black Forest Pot Roast

3 1/2 pounds 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 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 in the slow cooker. In a small bowl, combine the 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 heat to High. Dissolve cornstarch in water; stir into the slow cooker. Cover and cook on High for 15 to 20 minutes or until thickened. Serve sauce with meat.

Serving Size: Makes 12 servings, just over 4 oz of meat each

Number of Servings: 12

Recipe submitted by SparkPeople user NIKI778.