3 to 4	pound	beef pot roast
		salt and pepper
1	small	onion, chopped
1	pkg.	brown gravy mix (¾ oz.)
1	cup	water
¼	cup	catsup
¼	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