1 beef pot roast (3-4 pounds)
1/4 cup dry red wine
salt & pepper
2 teas. of Buckeye Mustard
1 small onion, chopped
1 teas. Worcestershire sauce
1 envelope (.75 ounces) brown gravy mix
1/8 teas. garlic powder
2 TB. cornstarch
1 cup plus 2 TB. water
1 package (16 ounces) noodles
1/4 cup of ketchup
Sprinkle meat with salt & pepper. Place in crock of a slow cooker. Combine onion, gravy mix, 1 cup of water, ketchup, wine, Buckeye Mustard, Worcestershire sauce and garlic powder. Pour over meat. Cover cooker & cook on low 8 to 10 hours. Remove meat. Cut into slices. Combine remaining 2 tablespoons water with cornstarch. Add to cooking liquid. Cook until thickened. Meanwhile, cook noodles in a large pot of boiling salted water until tender but still firm to bite. Drain. Mix noodles and beef into thickened cooking liquid and serve. Enjoy and savor this delicious pot roast!