4 pound topside roast
1 onion, chopped
1 packet brown gravy mix
1 cup water
1/4 cup ketchup
1/4 cup red wine
2 teaspoon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/2 teaspoon dried mixed herbs
chopped parsley to garnish
salt and pepper
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 hours. Remove the meat and slice. Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.
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