Ingredients:

3 1/2 pounds boneless beef chuck
1 onion, chopped
1/4 C. water
4 dried shiitake mushrooms – stems removed crumbled and rinsed
1/4 C. ketchup
1/4 C. dry red wine
2 T. Dijon mustard
1 T. Worcestershire sauce
1/2 t. salt
1/8 t. pepper
1 clove garlic, crushed
2 T. cornstarch
3 T. water

Methods:

Trim all visible fat from meat, place in a slow cooker. 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.