3 1/2 lb. rump roast
10 1/4 oz. can beef gravy
1/2 c. water
1/4 c. ketchup
1/4 c. red wine
2 tbsp. Dijon mustard
1 tbsp. Worcestershire
Dash of garlic powder
Onions
Carrots
Potatoes
Celery

Place roast in pan with vegetables around. Mix all other ingredients well and pour over roast and vegetables. Seal tightly. Bake at 325 degrees for 2 1/2 to 3 hours.