This dish is gluten-free adaptable- please see tips below the recipe…
Yield: 6 servings
Prep Time: 20 min
Cook Time: 8 hrs
3 1/2 pounds boneless chuck or round bone roast
1 large onion, chopped
1/4 cup water
4 dried shiitake mushrooms, stems removed, crumbled and rinsed
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
1. Trim all visible fat from meat and place it in a slow cooker.
2. 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.
3. Remove meat, wrap in foil and keep warm. Turn crockpot control to HIGH. Dissolve cornstarch in water; stir in cooker. Cover and cook on HIGH for 15 to 20 minutes or until thickened. Slice beef, and serve sauce with meat.
*If you are preparing this recipe as gluten-free, just be sure to use brands of worcestershire sauce, Dijon and Ketchup that are known to be GF.
Source: RecipeGirl.com (via Crockery Cookery)