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I always do pot roast in the oven -- I must try your crock-pot recipe, thanks!

I have never used burgundy for pot roast, but I like the idea. There is a cheap California "burgundy" which I use for cooking -- I won't advertise its name, but it has a supposed religious connection -- it is hideous as a beverage, but good for cooking.

For gravy, I heat butter in a deep, heavy skillet, add flour while stirring, let it get slightly brown, add the pot roast juices slowly, while stirring, and reduce the liquid on low heat.
Old fashioned, I know, but its easy, and it works!