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Black Forest Pot Roast

Submitted by: Mary on 05/18/2003
11625 views
2.44 avg rating
224 votes
 
 
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Ingredients

3 1/2 lbs boneless beef chuck or round bone roast
1 onion, chopped
1/4 cup water
4 dried shiitake mushrooms, stems removed, crumbled & rinsed
1/4 cup Tomatoe sauce with 1 packet of sweetner
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
1/2 Cup heavy cream

Directions

Trim all visible fat from meat.



Place in slow cooker.



In a small bowl, combine onion, water, mushrooms, tomatoe sauce, Splenda, 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. (I didn't have to do this as my roast was falling-apart tender.)



Turn control to high stir heavy cream into cooker. Cover and cook on high 15 to 20 minutes or until thickened.

Serve sauce with meat.

Servings

6

Calories

3

Time to prepare

15 minutes

Difficulty

Easy
 

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