Pot Roast with Mushrooms and Red Wine

In a small bowl or cup, cover the dried mushrooms with very hot water. Meanwhile, dredge the roast in the seasoned flour. In a large skillet, heat the olive oil over medium heat; add onions and dredged roast; cook until the roast is nicely browned on both sides. Transfer meat and onions to the slow cooker/Crock Pot. Add red wine to the skillet and stir to loosen browned bits; pour over roast. Add mushrooms with soaking liquid and the remaining ingredients. Cover and cook on low for 8 to 10 hours. Thicken the juices (reduce on the stove top if very watery) with a mixture of water and cornstarch or flour. I served this with roasted eggplant and mashed potatoes.
You could use all fresh button mushrooms or a different mixture of dried. Dried mushrooms with the soaking liquid add quite a bit of flavor.

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