2 pounds beef bottom round
2 tablespoons olive oil
2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon allspice
1 cup burgundy
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
6 ounces Portobello mushroom caps, sliced 1/4 inch thick
1/4 cup onions, minced
2 cloves garlic, minced fine
Mix together wine, Worcestershire sauce, Dijon mustard, onion and garlic. Add sliced mushrooms and let marinate while browning meat. Mix together the flour, salt, pepper and allspice. Coat meat on all sides. Keep reserved flour mixture. Heat pan on high heat and add olive oil. Brown meat on all sides. Transfer to crockpot. Add mushrooms and pour wine marinade over meat and mushrooms. Cook on low for 8 to 10 hours. Remove meat and mushrooms from crockpot. Remove any visible fat from liquid. Place liquid in small saucepan over medium high heat. Add saved flour mixture and stir until gravy is thickened. Serve over meat and mushrooms or on the side.
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