Slow Cooker Black Forest Pot Roast

Prep Time20 min Cook Timeh rs Servings6  Calories456kcal


  • 3½ pounds boneless beef chuck roast
  • 1 large onion, chopped
  • 1/4 cup water
  • 4 whole 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 black pepper
  • 1 medium garlic clove, crushed
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • chopped up whatever vegetables I had in refrigerator (celery, carrots, butternut squash, etc.)


  • Trim all visible fat from the meat and place it in a slow cooker.
  • In a medium bowl, combine the onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper and garlic. Pour the mixture over the meat. Cover and cook on low about 8 hours.
  • Remove the meat from the slow cooker, wrap it in foil and keep warm. Turn slow cooker control to HIGH. In a small bowl, dissolve the cornstarch in water; stir it into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes or until slightly thickened. Slice the beef, and serve the sauce with the 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.

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