3 lb Beef Chuck Roast, trimmed of fat and cut into 1-1/2 inch cubes
1 Cup Red Wine
2 Cups Beef Broth
1 tsp Worcestershire Powder
1 tsp Thyme Leaf
1 tsp Rosemary Whole
1 oz Hens of the Woods Organic Dried Mushrooms
1/2 large onion, diced
4 garlic cloves, peeled and minced
3 Tbsp Cornstarch
1/2 Cup Water
Break up the dried Hens of the Woods mushrooms while still in the bag, either by hand or carefully rolling a rolling pin over the closed sealed bag. Place broken mushrooms and the rest of the ingredients – except cornstarch and water – into the slow cooker or crockpot. Cook for 8 to 9 hours on the lowest setting.
About twenty minutes before you are ready to serve, make a thickening agent by whisking the cornstarch together with water until it makes a a smooth slurry. Pour the cornstarch mixture in the crockpot and stir until well incorporated with the pot roast and cooking liquid. Cook for another 20 – 30 minutes, or until sauce is thickened and warmed through.
Serve roast ladled over cooked white rice, or alongside boiled potatoes.