Spicy Wine Pot Roast

• 3-4 lb. venison pot roast
• Salt and pepper
• 1 sm. onion, chopped
• 1 (3/4 oz.) pkg. brown gravy mix
• 1 c. water
• 1/4 c. catsup
• 1/4 c. dry red wine or beer
• 2 tsp. Dijon-style mustard
• 1tsp. Worcestershire sauce
• 1/8 tsp. garlic powder

Sprinkle meat with salt and pepper, and place in slow cooking pot. Combine remaining ingredients. Pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice.