To brown or not to brown? The choice is
yours. I always prefer to. I think that it helps to seal the roast before
cooking. It also gives you the chance to get some of that caramel color on the
roast.
Crock Pot Black Forest Pot Roast
3 1/2 pounds boneless beef chuck
1 onion, chopped
1/4 C. water
4 dried shiitake mushrooms - stems removed crumbled and rinsed
1/4 C. ketchup
1/4 C. dry red wine
2 T. Dijon mustard
1 T. Worcestershire sauce
1/2 t. salt
1/8 t. pepper
1 clove garlic, crushed
2 T. cornstarch
3 T. water
Trim all visible fat from meat, place in a slow cooker. In a small bowl, combine
onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt,
pepper and garlic. 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.
