Black Forest Pot-roast

From Connie D.

1 (3-3.5 lb) boneless beef chuck or round bone roast
1 onion, chopped
1/4 cup water
4 dried shiitake mushrooms (sometimes called Black Forest
mushrooms), stems removed, crumbled, and rinsed
1/4 cup ketchup
1/4 cup dry red wine
2 tablespoons Dijon-style mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
2 tablespoons cornstarch
3 tablespoons water

Trim all visible fat from meat; place in 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 15-20 minutes or until thickened. Serve sauce with
meat.

Comments: (not mine)

This is one of my all-time favorite recipes -- crock-pot and regular!
Modifications: we don't use mushrooms (husband is allergic) and we use
an inexpensive port instead of red wine (port is sweeter). I use whatever
pot roast is on sale.