Serving Size : 6
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; place 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 and slice. Keep meat warm. Turn control to High. Dissolve cornstarch in water; stir into cooker. Cover and cook on High 15 to 20 minutes or until thickened. Serve sauce with meat.