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Burgundy Spiced Pot Roast

4 pounds beef rump or round roast
Salt and pepper
2 onions, sliced
3 potatoes, peeled and quartered
3 carrots, sliced
1 cup water
1 package brown gravy mix
l/2 cup dry white wine
1/4 cup catsup
1 tablespoon Worcestershire sauce

Sprinkle meat with salt and pepper. Arrange it in the slow cooker cooker with vegetables. Blend the remaining ingredients and pour over meat. Cover and cook on Low for 8 to 10 hours. If thick gravy is desired, remove meat and vegetables from the cooker and drop in 2 tablespoons each of flour and butter which has been mixed together. Cook on High until thickened, stirring often. Serves 5

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