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1 onion large, quartered and sliced
1 beef round tip roast (about 3 lb.)
1/2 cup white wine or water
1 (3/4-ounce) envelope au jus gravy mix
1/8 teaspoon seasoned pepper
Preparation Time: 10 minutes
Slow Cooker Cooking Time: 5 to 6 hours on high or 10 to 12 hours on low
Last-Minute Cooking Time: none
1. Place onion in a slow cooker.
2. Trim excess fat from roast. Cut meat in half if needed to fit in slow cooker. Place in slow cooker.
3. In a small bowl, stir wine, au jus mix and seasoned pepper until blended. Pour over roast.
4. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours or until very tender.
5. Remove meat from liquid. Let stand for 5 minutes before thinly slicing across grain. Strain broth if desired; taste for salt.
Serve with sandwich rolls or hard French rolls to make sandwiches, adding onions if desired. Use liquid for dipping.
Note: If not serving immediately, sliced meat and broth can be held on low in the slow cooker up to 1 hour.
