Black Forest Pot Roast

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, and rinsed
1/4 cup ketchup
1/4 cup dry red wine
2 Tbs Dijon mustard
1 Tbs Worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
1 clove garlic -- crushed
2 Tbs cornstarch
3 Tbs water

Trim all visible fat from meat; place in your crockpot. 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. Remove meat and slice. Keep meat 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.

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