(Ingredients:
- 1 pot roast, about 4 pounds (lean chuck, round, rump)
- 1 tablespoon butter
- 1/2 cup chopped onion
- 8 ounces sliced mushrooms
- 1/4 cup water
- 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, minced
- 2 tablespoons cornstarch
- 3 tablespoons water
Preparation:
Trim visible fat from roast; place in slow cooker. Cover and set on low while preparing remaining ingredients. In a skillet, heat butter over medium-low heat. Add onion and mushrooms; sauté until tender. In a small bowl, combine cooked onion and mushrooms, water, ketchup, wine, mustard, Worcestershire sauce, salt, pepper, and minced garlic. Pour mixture over meat. Cover and cook on Low about 7 to 9 hours. Remove meat and slice or cut up. Keep meat warm. Turn slow cooker to HIGH. Dissolve cornstarch in water; stir into cooker. Cover and cook on HIGH 15 to 20 minutes or until thickened.Serve sauce with pot roast.
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