1 lg. onion, quartered and sliced
1 beef bottom round roast (about 3 lbs.)
1/2 c. dry white wine or water
1 (3/4 oz.) pkg. au jus gravy mix (any brand of mix)
1/8 tsp. seasoned pepper
1 pkg. hard French rolls

Place onion in a slow cooker/crock pot. Trim excess fat from roast. Cut meat in half if necessary to fit into slow cooker. Place in slow cooker. In a small bowl, stir wine, gravy mix and seasoned pepper until blended. Pour over roast.

Cover and cook on HIGH for 5-6 hours until very tender. Remove meat from liquid. Let stand for 5 minutes before thinly slicing across grain. Strain broth if desired (taste for salt). Serve on hard rolls and use broth for dipping - top meat with onions.