This is a print preview of "Black Forest Pot Roast" recipe.

Black Forest Pot Roast Recipe
by Global Cookbook

Black Forest Pot Roast
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  Servings: 1

Ingredients

  • 1 x (3-3.5 lb) boneless beef chuck or possibly round bone roast
  • 1 x onion, minced
  • 1/4 c. water
  • 4 x dry shiitake mushrooms (sometimes called Black Forest mushrooms), stems removed, crumbled, and rinsed
  • 1/4 c. ketchup
  • 1/4 c. dry red wine
  • 2 Tbsp. Dijon-style mustard
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 clv garlic, crushed
  • 2 Tbsp. cornstarch
  • 3 Tbsp. water

Directions

  1. 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 mix over meat. Cover and cook on LOW about 8 hrs. Remove meat and slice. Keep meat hot. Turn control to HIGH. Dissolve cornstarch in water; stir into cooker. Cover and cook on HIGH 15-20 min or possibly till thickened. Serve sauce with meat.
  2. Comments:This is one of my all-time favorite recipes - crockpot and regular!
  3. Modifications: we do not 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.