Return to Beef
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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 (or use regular button mushrooms, sliced) 1/4 cup ketchup 1/4 cup dry red wine (or 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 |
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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. 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. |