Spicy Wine Pot Roast

3 to 4 pound beef pot roast
salt and pepper
1 small onion, chopped
1 pkg. brown gravy mix (3/4 oz.)
1 cup water
1/4 cup catsup

1/4 cup 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 to 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 to 7 servings

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