Black Forest Pot Roast

3 1/2 pound boneless chuck or round roast
1 chopped onion
1/4 cup water
4 dried shiitake mushrooms, crumbled and rinsed
1/4 cup ketchup
1/4 cup 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

Trim all fat from meat. Place in crockpot.

In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire Sauce, salt, pepper and garlic. Pour mixture over roast.

Cover and cook on low about 8 hours. Remove meat and slice. Keep meat warm. Turn to high. Dissolve cornstarch in water, stir into crockpot.

Cover and cook on high 15 to 20 minutes or until thickened.

Serve sauce with meat.