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Black Forest Pot Roast

• 3 1/2 lbs boneless beef chuck or round bone roast
• 1 onion chopped
• 1/4 cup water
• 4 dried shiitake mushrooms, stems removed, crumbled & rinsed (I used regular button mushrooms, sliced)
• 1/4 cup ketchup
• 1/4 cup dry red wine (I used white 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 slow cooker. In a small bowl, combine onion, water mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper and garlic. (I pre-sautéed the onions and mushrooms first.) Pour mixture over meat. Cover and cook on Low about 8 hours. Remove meat and slice. Keep meat warm. (I didn't have to do this as my roast was falling-apart tender.) Turn control to High. Dissolve cornstarch in water; stir into cooker. Cover and cook on high 15 to 20 minutes or until thickened.