Ingredients:
- 1 lg. onion, quartered and sliced
- 1 beef roast, bottom round, rump, or other lean cut, about 2 1/2 to 3 1/2 pounds
- 1/4 cup water
- 1/4 dry white wine (or use 1/2 cup water total)
- 1 pkg. (approx. .75 oz ) au jus gravy mix
- 1/8 teaspoon ground black pepper
- dash garlic powder
Preparation:
Place onion in slow cooker. Place roast on the onions. In a bowl, stir together wine and water or all water, au jus mix, pepper, and garlic powder. Pour over roast. Cover and cook on HIGH for 5 to 6 hours or on LOW for 10 to 12 hours, or until meat is very tender. Remove meat from liquid and let stand for 5 minutes. Slice roast thinly across grain. Make sandwiches on hard rolls or French bread, using meat and onions. Serve the cooking liquid for dipping.Serves 5 to 8.
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