"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Black Forest Pot Roast Recipe

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This recipe for Black Forest Pot Roast, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy (Luis) Thordsen
Added: Wednesday, January 4, 2006


3 to 4 pound boneless chuck or round roast
1 onion, chopped
1/4 cup water
4 dried shiitake mushrooms, crumbled and rinsed
1/4 cup ketchup
1/4 cup red wine
2 Tbls Dijon mustard
1 Tbls Worchestershire sauce
1/2 tsp salt
1/8 tsp pepper
1 clove garlic, crushed
2 Tbls cornstarch
3 Tbls water

Trim all fat from meat. Place in crockpot. In a small bowl combine the onion, water, mushrooms, ketchup, wine, mustard, Worchestershire sauce, salt, pepper, and garlic. Pour mixture over roast. Cover and cook on low for about 8 hours. Remove meat and slice. Keep meat warm. Turn crockpot to high. Dissolve the cornstarch in water and stir into crockpot. Cover and cook until thickened. Serve the gravy/sauce over the meat.




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