3-4 lb. beef pot roast
Salt & 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. dry 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 for 8 to 10 hours. Remove meat and slice. If desired, thicken sauce with flour dissolved in small amount of water and serve over meat. Makes 6 to 7 servings.