1 boneless beef sirloin tip roast (about 4 lb.)
1/2 c. flour, divided
1 envelope onion soup mix
1 envelope brown gravy mix
2 c. cold water

Cut roast in half; rub with 1/4 cup flour. Place a 5-quart slow cooker. In a bowl, combine soup and gravy mixes and remaining flour; stir in water until blended. Pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Slice roast. Yes, serve with mashed potatoes and gravy.

Yield: 16 servings.