Beef Shoulder Roast with Red Wine Mushroom Gravy
(Sometimes called Black Forest Pot Roast)
Ingredients
2-3 lbs. beef shoulder roast
1 medium onion, chopped
8 oz. mushrooms (shiitake or your choice)
½ cup ketchup
½ cup red wine such as Merlot
We have used beef broth when wine not available
½ cup water
¼ cup Dijon mustard
2 Tbsp Worcestershire sauce
4 garlic cloves minced
1 tsp salt
¼ tsp pepper
2 Tbsp corn starch
3 Tbsp water
Preparation
Place roast in crock pot. Add onions and sliced mushrooms.
Mix ketchup, red wine, water, Dijon mustard, Worcestershire sauce, minced garlic, salt and pepper together in a bowl. Pour over roast.
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Cook on low for 6-8 hours. Remove meat from crock pot and keep meat warm.
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Mix cornstarch with 3 Tbsp of cold water. Add this to juices in crock pot and stir.
Turn on high heat and cook for 10-15 minutes.
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Serve sauce over meat.
Optional: You may brown roast in a large pan on medium–high heat using canola oil, vegetable oil, etc. Pat roast dry and brown on each side 2-3 minutes. This adds to flavor but is not required.