BLACK FOREST POT ROAST _Ingredients_ 3 1/2 lbs boneless beef chuck or round bone roast 4 dried shiitake mushrooms, stems removed, crumbled & rinsed 1 onion, chopped 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, crushed 2 tablespoons cornstarch 3 tablespoons water _Directions_ 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. (Pre-sauté the onions and mushrooms first.) Pour mixture over meat. Cover and cook on Low about 8 hours. Remove meat and slice. Keep meat warm. Dissolve cornstarch in water, stir into cooker. Cover and cook on high 15 to 20 minutes or until thickened. Serve sauce with meat.