BLACK FOREST POT ROAST

3 1/2 pound boneless chuck or round roast
1 chopped onion
1/4 cup water
1/4 cup ketchup
1/4 cup red wine
4 dried shiitake mushrooms, crumbled and rinsed
2 tablespoons Dijon mustard
1 tablespoon Worcestershire Sauce
1 clove garlic, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons water

Trim all fat from meat. Place in crock pot.

In a small bowl, combine onion, water, ketchup, wine, mushrooms, mustard, Worcestershire Sauce, garlic, salt, and pepper. Pour mixture over roast.

Cover and cook on low about 8 hours.

Remove meat and slice. Keep meat warm.

Turn crock pot to high.

Dissolve cornstarch in water, stir into crockpot. Cover and cook on high 15 to 20 minutes or until thickened.

Serve sauce with meat.