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Burgundy Spiced Pot Roast

4 lb Beef rump or round roast
Salt and pepper
2 Onions; sliced
3 Potatoes; peeled and quartered
3 Carrots; sliced
1 c Water
1 pk Brown gravy mix
L/2 cup dry white wine
1/4 c Catsup
1 tb Worcestershire sauce


Sprinkle meat with salt and pepper. Arrange it in the slow 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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