Ingredients
- 2 pounds Boneless beef shoulder roast Up to 3 pounds
- 1 medium onion roughly chopped, about half of an onion
- 8 ounces mushrooms sliced, shiitake or mushroom of choice
- cup ketchup
- cup dry red wine such as Merlot
- cup water
- cup Dijon Mustard
- 2 Tablespoons Worcestershire sauce
- 4 garlic cloves minced
- 1 teaspoon salt
- teaspoon pepper
- 2 Tablespoons corn starch
- 3 Tablespoons water
Recipe Description
This slow cooker beef shoulder roast recipe with red wine mushroom sauce is special occasion fancy and weeknight dinner friendly. It's a pot roast that always received top ratings at our meal assembly stores because of the AMAZING “gravy" that smothers fork-tender beef. Make sure you have plenty of mashed potatoes or bread to sop it up!
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