3 lb. beef pot roast
1 small onion, chopped
1 package brown gravy mix
1 C. water
1/4 C. ketchup
1/4 C. dry red wine
2 tsp. Dijon-style mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1/2 tsp. dried Italian seasoning
Salt
Freshly ground black pepper
Fresh parsley, for garnish, chopped

Sprinkle meat with salt and pepper. Place in crockpot. Combine the remaining ingredients, except parsley, and pour over meat. Cover and cook on low 10 hrs. Remove the meat and slice. Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.

Yield: 12 servings
Calories: 252
Fat: 17.8g
Fiber: 0g