Sweet 'n' Tangy Pot Roast

Prep : 10 Minutes     Cook time :  8 hours   Makes 8 servings

1               boneless beef chuck roast (3 pounds) cut in half
1/2            teaspoon salt
1/2            teaspoon pepper
1               cup water
1               cup ketchup
1/4            cup red wine or beef broth 
1               envelope brown gravy mix 
2               teaspoons Dijon mustard 
1               teaspoon Worcestershire sauce 
1/8            teaspoon garlic powder 
3               tablespoons cornstarch 
1/4            cup cold water 

1 .     Place roast in a 5-quart slow cooker  . Sprinkle with salt and pepper  . In a bowl , combine the water  , ketchup , wine or broth , gravy mix , mustard  , Worcestershire sauce  and garlic powder ; pour over meat . Cover and cook  on low for 8 hours  or until meat is tender .
2 .     Combine  cornstarch  and cold water  until smooth . Stir into slow cooker . Cover and cook on high for 30 minutes  or until gravy is thichened . Remove  meat from slow cooker . Slice and serve  with gravy .