3-4 lb. beef pot roast
Salt and pepper
1 sm. onion, chopped
1 (3/4 oz.) pkg. brown gravy mix
1 c. water
1/4 c. catsup
1/4 c. dry red wine
2 tsp. Dijon-style mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder

Sprinkle meat with salt and pepper. Place in slow cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low 8-10 hours. Remove meat and slice. If desired thicken sauce with flour, dissolved in a small amount of water, and serve over meat. Makes 6-7 servings.