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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Ingredients:
1 boneless bottom round roast, 4 lbs |
1 onion, chopped |
1/4 cup water |
4 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 pepper |
1 clove garlic, crushed |
2 tablespoons cornstarch |
3 tablespoons water |
Directions:
1. Trim fat from meat and place in crockpot.
2. In small bowl, combine all ingredients except cornstarch& water.
3. Pour mixture over meat.
4. Cover, cook on low 8 hours.
5. Remove meat, slice and keep warm.
6. Turn crockpot on high, dissolve cornstarch in water and stir into crockpot.
7. Cover and cook on high 15 to 20 minutes, stirring occasionally until thickened.
8. Serve sauce with meat.
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