Spicy Wine Pot Roast
|Beef pot roast||4 Pound|
|Onion||1 Small, chopped|
|Brown gravy mix||3⁄4 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Dijon style mustard||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
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.