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1 ( 3 to 3 1/2 pounds)chuck roast or round bone roast
1 onion, chopped
1/4 cup water
4 dried shitake mushrooms, stems removed, crumbled and rinsed
1/4 cup ketchup
1/4 cup dry red wine
2 tablespoons Dijon mustard
1 tablespooon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
2 tablespoons cornstarch
3 tablespoons water

Trim away all fat from the meat. Place in crockpot. In small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire, salt and pepper and garlic.
Pour mixture over meat. Cover and cook on LOW about 8 hours. Remove meat and slice. Keep warm. Turn control to HIGH. Dissolve cornstarch in water, stir into cooker. Cover and cook on High 15 to 20 minutes or until thickened. Serve sauce with meat.

Serves 6 to 7