Ingredients

3 1/2 to 4 lb. boneless chuck roast

1 onion, chopped

1/4 cup water

4 dried shitake mushrooms, stems removed, crumbled and rinsed

1/4 cup ketchup

1/4 cup dry red wine

2 T dijon mustard

1 tsp Worcestershire sauce

1/2 tsp salt

1/8 tsp pepper

1 clove garlic, crushed

2 T cornstarch

3 T water

Directions

Trim excess fat from meat, if necessary. Place in crock pot.

In 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 from crock pot and pour liquid into saucepan. Return meat to crockpot to stay warm.

Disolve cornstarch in water; stir into liquid in saucepan. Heat mixture over low heat, stirring frequently, until mixture is thickened.

Serve roast with gravy.


My notes: The original recipe had you thicken the sauce in the crockpot but this is much easier and quicker. I would recommend straining the liquid to separate the onions and mushrooms from the sauce, the put the liquid in a gravy separator so you can get as much of the excess grease off of the liquid as possible. Then put the strained liquid and the onions/mushrooms in the saucepan and thicken.

I doubled the liquid ingredients the last time I made this and I will do that from now on. That way you have plenty of gravy for leftovers. So double it and you should be set.

This is addicting. Have to have roasted potatoes or mashed potatoes with it.

Dang it, I made a roast tonight!!!!!! I will try it next time though. Sound VERY yummy!!!!! Thanks UYC!!!!!