1 lg. onion, quartered & sliced
1 eye round roast
1 c. dry white wine
1 c. cold water
1 pkg. (3/4 oz.) au jus gravy mix
1/8 tsp. seasoned pepper

Place onion in a slow cooker. Trim excess fat from roast. Cut meat in half if needed to fit in slow cooker. Place in slow cooker.

In a small bowl, stir wine, au jus mix and water and seasoned pepper until blended. Pour over roast.

Cover and cook on high for 5-6 hours or on low for 10-12 hours or 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 with French rolls toasted with mozzarella cheese to make sandwiches, adding onions if desired. Use liquid for dipping. If not serving immediately, sliced meat and broth can be held on low in the slow cooker up to 1 hour. Makes 8-10 servings.