CP Spicy Wine Pot Roast

Spicy Wine Pot Roast

3 to 4 pound beef pot roast
Salt and pepper
1 small onion, chopped
1 (3/4 ounce) package brown gravy mix
1 cup water
1/4 cup catsup
1/4 cup dry red wine
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon 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 to 10 hours.

Remove meat and slice. If desired, thicken sauce with flour dissolved in a small amount of water, and serve over meat.

Add potatoes and carrots about 3 1/2 hours before eating.