1 1/2 lb. pre-cooked round roast
3 1/4 c. beef drippings or beef bouillon, divided
4 tbsp. butter
4 tbsp. flour
1 tbsp. catsup
1/8 tsp. garlic powder
1/4 tsp. paprika
Salt & pepper to taste
Beef bouillon to taste
2 tbsp. Burgundy wine (optional)
2 c. sauteed mushrooms
2 c. pearl onions

Trim fat from pot roast. Cut into thin slices and then into small pieces. Place in a baking pan and cover with 1 1/4 cups of the beef drippings or beef bouillon. Cover pan with foil and bake at 350 degrees for 30-45 minutes.

To make sauce: Melt butter in a heavy pan and stir in flour. Cook and stir over low heat for 15 minutes. Turn off heat and slowly add remaining 2 cups beef drippings, stirring constantly for smooth sauce. Return heat and stir in catsup, garlic powder, paprika, salt and pepper. Add bouillon cubes, stirring until dissolved. Cook 15 minutes longer. Pour sauce over cooked beef and serve with mushrooms and onions.