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Black Forest Pot Roast
    Black Forest Pot Roast


    Servings: 6
    Prep Time: 10 minutes
    Slow Cook: 8 hours -- roast on low
    Slow Cook: 15 to 20 minutes -- sauce on high
    Start to Finish: 8 hours, 30 minutes
    Times are approximate


    3 1/2 pounds boneless beef chuck roast
    1 large onion, chopped
    1/4 cup water
    4 whole 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 black pepper
    1 medium garlic clove, crushed
    2 tablespoons cornstarch
    3 tablespoons water

    Suggested Items:
    Slow Cooker
    Medium Bowl
    Aluminum Foil
    Small Bowl


    Trim all visible fat from the meat and place it in a slow cooker.

    In a medium bowl, combine the onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper and garlic. Pour the mixture over the meat. Cover and cook on low about 8 hours.

    Remove the meat from the slow cooker, wrap it in foil and keep warm.

    Turn slow cooker control to high.

    In a small bowl, dissolve the cornstarch in water; stir it into the slow cooker. Cover and cook on high for 15 to 20 minutes or until slightly thickened.

    Slice the beef, and serve the sauce with the meat.

    Home |  Main Dishes |  Meats
    -- Slow Cooker

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