| 1 | Trim off all excess fat and rub roast all over with vegetable oil. |
| 2 | Sprinkle on salt, pepper and garlic powder. |
| 3 | Slice onion and lay in bottom of roasting pan. |
| 4 | Pour two tablespoons of worcestershire over onions. |
| 5 | Place roast on onion slices. |
| 6 | Pour rest of worcestershire sauce over roast. |
| 7 | Add wine and water. |
| 8 | Seal roasting pan with aluminum foil and bake at 325 °F for 3 ?to 4 hours, adding water as necessary to keep moist. |
| 9 | When roast is done, remove from pan. |
| 10 | To make gravy, add 2 cups water to contents of roasting pan. |
| 11 | Bring to boil and scrape bottom of pan. |
| 12 | Mix 3 tsps corn starch with ?cup water and pour into pan, stirring constantly, until gravy is bubbling. |
| 13 | Salt and pepper to taste |
