Black Forest Pot Roast
From Mable Hoffman's Crockery Cookery 
 
1   335 lb) boneless beef chuck or round bone roast
1   onion, chopped
1/4 cup  water
4   dried shiitake mushrooms (sometimes called Black Forest
  mushrooms,
  stems removed, crumbled, and rinsed
1/4 cup  ketchup
1/4 cup  dry red wine
2 Tbsp  Dijon-style mustard
1 Tbsp  Worcestershire sauce
1/2 tsp  salt
1/8 tsp  pepper
1 clove  garlic, crushed
2 Tbsp  cornstarch
3 Tbsp  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 15-20 minutes or until thickened. Serve sauce with meat. 
 
 
Comments: 
 
This is one of my all-time favorite recipes -- crockpot and regular! 
Modifications: we don't use mushrooms (husband is allergic) and we use an 
inexpensive port instead of red wine (port is sweeter). I use whatever pot 
roast is on sale. 
 
 
 
 
 
 
 
 
(ID: 79717) Mirror: rec.food.recipes: Fri, Jan 10, 2003


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