Instructions: In a small bowl or cup, cover the dried mushrooms with very hot water. Meanwhile, dredge the roast in the seasoned flour. In a large skillet, heat the olive oil over medium heat; add onions and dredged roast; cook until the roast is nicely browned on both sides.

Transfer meat and onions to the crockpot. Add red wine to the skillet and stir to loosen browned bits; pour over roast. Add mushrooms with soaking liquid and the remaining ingredients. Cover and cook on LOW for 8 to 10 hours.

Thicken the juices (reduce on the stove top if very watery) with a mixture of water and cornstarch or flour.

Served this with roasted eggplant and mashed potatoes.

Comments: You could use all button mushrooms or a different mixture of dried. Dried mushrooms with liquid add quite a bit of flavor.

NOTES :

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