1medium onionroughly chopped, about half of an onion
8ouncesmushroomssliced, shiitake or mushroom of choice
½cupketchup
½cupdry red winesuch as Merlot
½cupwater
¼cupDijon Mustard
2TablespoonsWorcestershire sauce
4garlic clovesminced
1teaspoonsalt
¼teaspoonpepper
2Tablespoonscorn starch
3Tablespoonswater
Instructions
Place beef shoulder roast in crock-pot.
Add chopped onions and sliced mushrooms.
Mix ketchup, red wine, water, Dijon mustard, Worcestershire sauce, minced garlic, salt and pepper together in a medium-sized bowl.
Pour sauce mixture over shoulder roast.
Cook on low for 6-8 hours.
Remove meat from crock-pot and keep warm.
Mix corn starch with 3 Tablespoons of cold water.
Add corn starch mixture to the juices in the crock-pot and stir.
Turn the heat to high and cook for 10-15 minutes more.
Serve sauce over meat.
Video
Notes
This recipe can be made ahead of time and frozen. Mix all of the ingredients (except for the corn starch/water mixture) in a ziplock bag. Add beef roast. Store in freezer 2-4 months for best quality. Defrost completely in refrigerator before cooking.